Tuscan Bean Soup with Rosemary

Name: Tuscan Bean Soup with Rosemary
Prep time: 00:00:00
Cook time: 00:00:00
Ingredients: 1 tablespoon olive oil1 onion; chopped2 cloves garlic; minced4-5 cups chicken broth1 (14-ounce) can cannellini beans; rinsed1 large sprig rosemarySalt and freshly ground black pepper to taste½ cup fresh basil leaves; torn into pieces2 ounces Cabot Sharp Cheddar; grated (about ½ cup)

– Makes 4 servings –

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Ingredients

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)

Directions

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.

Sharp Cheddar Cheese Dairy Bar 8oz