Rosemary White Bean Soup

Serves 6

• 1 teaspoon canola oil
• 1 large onion, diced small
• 4 stalks celery, diced small (about 1 1/2 cups)
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried crushed rosemary
• 4 cloves garlic, minced
• 2 (15 ounce) cans Great Northern beans or cannellini, drained and rinsed OR 3 cups cooked OR 1 cup dried white beans, soaked and cooked
• 6 cups chicken-flavor or regular vegetable broth (or water + bouillon)
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 1 1/6 to 1/8 teaspoon cayenne, to taste
• Chopped parsley, optional garnish

Heat oil in a large saucepan on high. When shimmering, sauté onions and celery until translucent. Add rosemary and garlic and cook 2 minutes. Add beans and broth, bring to a simmer, then simmer gently 15 to 20 minutes. Puree using an immersion blender, or allow soup to cool slightly and puree in a countertop blender then return soup to saucepan. Reheat if necessary before serving. Garnish bowls with chopped parsley if desired.