Spicy Tuesday – ROSEMARY – Wonderful White Bean Soup
We love highlighting a recipe that has wonderful spices/herbs in it with numerous health benefits. And today rosemary allows us to do just that. The smell alone is often associated with good food and great times. But we aren’t after just a good smell, but great health benefits for our body!
Rosemary contains substances that are useful for stimulating the immune system, increasing circulation, and improving digestion. The herb contains carnosol which has been found in studies to be a potent anti-cancer compound. Researchers have had promising results in studies of its efficacy against breast cancer, prostate cancer, colon cancer, leukemia, and skin cancer. In one study, researchers gave powdered rosemary to rats for two weeks and found that it reduced the binding of the carcinogen given to the rats by 76% and significantly inhibited the formation of breast tumors.
This soup can go from cold to hot without a blip – and taste WONDERFUL either way. The fragrant rosemary makes the soup aromatic and inviting – the perfect way to start a Mother’s Day celebration or to enjoy a big bowl along with a crusty loaf of whole wheat bread for dinner.
Wonderful White Bean Soup
1 LB Dried White Cannellini Beans, soaked overnight
3 Cups Chopped Yellow Onions
2 Cups Chopped Fennel
3 TB Olive Oil
2 Garlic Cloves, Grated
1 Rosemary Branch – 6 inches
8 Cups Veggie Stock
1 Bay Leaf
1 Tsp Sea Salt
1/2 Tsp Black Pepper
**Tomato Coulis for Garnish
Step One Sauté the onions and fennel in the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook and stir until fragrant.
Step Two Add the drained white beans, rosemary, stock, and bay leaf. Cover, bring to a boil, and simmer for about 45 minutes, until the beans are soft. Remove the rosemary branch and the bay leaf. Using an immersion blender, puree the soup. Add salt and pepper to taste.
Seed and chop 1 large tomato finely. Toss with 1 Tsp of good olive oil, 1 Tsp of Chopped Parsley and ¼ Tsp Salt and pepper.