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2 tablespoon Olive Oil
1 cup Onion, Diced
1 Carrot, Peeled & Sliced
1 stick Celery, Stalks Sliced
2 tablespoon Garlic, Minced
½ cup Ham, Diced
12 ounce Beans, Dried
2 tablespoon Rosemary, Fresh Chopped
8 cup Chicken Stock
½ teaspoon Pepper
Salt
Heat oil in large saucepan over medium heat. Add the onion, carrot, celery, garlic and ham and saute, stirring frequently, for 5 minutes. Add the cannellini beans, rosemary, chicken stock and pepper, and bring to a boil. Simmer, covered, 30 minutes.
Taste the cooking liquid, and add enough salt so that it becomes slightly salty recover the pot and simmer 40 to 60 minutes, or until the beans are soft. Puree the mixture in a food processor.
1 cup Onion, Diced
1 Carrot, Peeled & Sliced
1 stick Celery, Stalks Sliced
2 tablespoon Garlic, Minced
½ cup Ham, Diced
12 ounce Beans, Dried
2 tablespoon Rosemary, Fresh Chopped
8 cup Chicken Stock
½ teaspoon Pepper
Salt
Heat oil in large saucepan over medium heat. Add the onion, carrot, celery, garlic and ham and saute, stirring frequently, for 5 minutes. Add the cannellini beans, rosemary, chicken stock and pepper, and bring to a boil. Simmer, covered, 30 minutes.
Taste the cooking liquid, and add enough salt so that it becomes slightly salty recover the pot and simmer 40 to 60 minutes, or until the beans are soft. Puree the mixture in a food processor.
