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


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


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.




SIGN UP FOR OFFERS, SALES, and Announcements!

Also learn more about Emergency Preparedness, Saving Energy, and Creating Delicious Meals Using the Sun.

You have Successfully Subscribed!

Pin It on Pinterest