This vegetable broth-based soup is the perfect cure for what ails you. I think of it as the perfect vegetarian substitute for sick-day chicken noodle soup; of course, you can add back the chicken to a portion for the meat-eaters. Either way, it's light yet hearty - and simply delicious.
1/2medium yellow oniondiced (about 1 cup)
1 1/2teaspoonschopped fresh rosemary
215-ounce cans cannellini beans, drained and rinsed
1/2teaspoonkosher salt + more to taste
1/2teaspoonfreshly ground black pepper + more to taste
If adding chicken to half:
1/2cupcooked diced chicken
In a medium saucepan over medium-low heat, add the olive oil (and butter if using) and cook until melted. Add the onion, carrots, and celery, and cook, stirring frequently, until tender, 5-6 minutes.
Gently stir in the rosemary, garlic, and beans, and cook for another minute. Add broth. Increase heat to high and bring to a boil. Lower to a simmer. Cover and cook for 20 minutes.
Season to taste with salt and freshly ground pepper.
Transfer about 3 cups to a separate saucepan and add chicken. Bring to a simmer. Serve.