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 French - Provencal Soup Of Beans, Garlic And Rosemary
adapted from The Universal Kitchen by Elisabeth Rozin
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Description
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Ingredients
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- 1 Medium Onion -- Chopped
- 2 Tablespoons Olive Oil
- 1 Head Garlic -- Roasted
- 1 Teaspoon Rosemary
- 3 Cups White Kidney Beans -- Cooked
- 3 Cups Chicken Stock
- Salt And Pepper -- To Taste
- Parsley -- Chopped
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Directions
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Saute onion in oil for 5 minutes. Squeeze in roasted garlic, rosemary and beans. Saute for 1 minute. Add stock, salt and pepper. Simmer for 5 minutes. Sprinkle with parsley and serve.
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Serves
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4
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Time to Make
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0:00
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