Solar Soup with Fresh Rosemary

There were rosemary bushes all over the place in my old neighborhood. It was so easy to go for a walk and snip a couple of sprigs off of one whenever I needed it. No such luck here. Fresh herbs can be expensive, but the flavor is worth it and even though I have what ever the opposite of a green thumb is called I think I’m going to have to plant an herb garden soon.

Sun Oven White Bean Soup with Rosemary

Ingredients

1 pound dry cannellini beans, rinsed and picked over

2 onions, finely chopped

2 tablespoons olive oil, plus extra for serving

2 cloves garlic, minced

1 rosemary sprig

2 quarts vegetable broth

1 bay leaf

1 cup freshly grated Parmesan cheese

salt and pepper to taste

Preparation

Soak beans overnight and drain.

Set Sun Oven out to preheat.

Heat the oil in a large pot, add the onions and cook until softened and translucent, about 10 minutes. Stir in the garlic and cook for about 2 minutes. Add the drained beans, rosemary, broth, and bay leaf. Put a lid on the pot and transfer to the Sun Oven. Cook until the beans are very soft, 1 1/2 to 2 hours. Remove pot from the Sun Oven. Discard the rosemary and the bay leaf. Working in batches, puree the soup in a food processor or blender. Return the soup to the pot and gently reheat. Stir in the Parmesan cheese. Season to taste with salt and pepper. Ladle into bowls and drizzle a little olive oil on each serving.

Makes 6 servings.

 

 

 

This entry was posted on Monday, February 6th, 2012 at 7:54 pm and is filed under Beans, Daily Solar Cooking Recipe, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.