1/2cupheavy whipping creamoptional; omit for a vegan version
Additional olive oil and fresh chopped rosemary for garnishif desired
In a medium saucepan over low heat, add the olive oil. When hot, add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is translucent and tender, about 10 minutes.
Add the garlic and cook, stirring, for another minute.
Add 2 cans cannellini beans, vegetable broth, and rosemary. Increase heat to high and bring to a boil. Reduce to a simmer and cook, uncovered, for 15 minutes.
Remove from heat and allow mixture to cool to a safe temperature for pureeing. Using an immersion blender or transferring the soup to a blender in batches, completely puree mixture. If the soup seems too thick, add additional broth (the soup should be thinner than baby food but thicker than a brothy soup).
Return to medium-low heat. Stir in the remaining two cans beans and, if using, the heavy whipping cream. Return to a simmer.
Taste and season with additional kosher salt and freshly ground pepper if desired. Serve with additional chopped fresh rosemary and a drizzle of olive oil if you like.
Omit the heavy whipping cream (or replace it with a splash of unsweetened almond milk).
On Dec. 11, 2017, I updated this recipe. I reduced the amount of fat called for up front (originally I called for 1 tablespoon butter and 2 tablespoons olive oil). I also added two additional cans of cannellini beans to the equation to make this an overall heartier soup. I now make the recipe without the heaving whipping cream or any additional milk - I find it plenty delicious without the addition.Adapted from Food Network