1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
4-5 cups chicken broth
1 (14-ounce) can cannellini beans, rinsed
1 large sprig rosemary
Salt and freshly ground black pepper to taste
½ cup fresh basil leaves, torn into pieces
2 ounces Cabot Sharp Cheddar, grated (about ½ cup)
HEAT oil in a large pot over medium heat; add onion and cook, stirring, until golden, 6-10 minutes. Add garlic and cook until fragrant, about 1 minute longer.
ADD 4 cups of chicken broth, beans and rosemary. Bring soup to simmer and cook for 15 minutes, adding additional broth as needed as soup thickens.
SEASON with salt and pepper. Stir in basil and serve topped with cheese.