Cannellini Soup with Parmesan
Ingredients
- 1/4 cup Olive oil
- 1 large Yellow onion chopped
- 2 cloves Garlic minced
- 8 cups Chicken stock
- 2 cans Cannellini beans drained and rinsed
- 1 teaspoon Dried rosemary
- 1/2 teaspoon Red pepper flakes
- Salt to taste
- Black pepper to taste
- 1/2 cup Grated Parmesan cheese plus more for serving
Instructions
- Heat oil in a large pot over medium heat. Add onion and cook until softened, about 8 minutes. Add garlic and cook for 1 minute more.
- Add chicken stock, beans, rosemary, and red pepper flakes to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Using an immersion blender, blend about half of the soup to create a creamy texture. Alternatively, carefully transfer half of the soup to a blender and blend until smooth, then return to the pot.
- Stir in Parmesan cheese. Season with salt and pepper to taste.
- Serve immediately, garnished with more Parmesan cheese.
