This soup is so yummy that my two little cherubs will bicker with each other over who gets the last of what's left in the pot! (Don't you love it when your kids fight over something that is actually good for them?) The rosemary gives this soup a wonderfully unique and hearty flavor. You can either leave a few full size beans in or you can puree the entire mixture for a smooth creamy soup.
What you will need...
2 15.5 oz. cans of white cannellini beans, rinsed
1 medium sized onion, chopped
2-3 cloves of garlic, chopped
olive oil for sauteing
1 large bay leaf
2-3 sprigs of fresh rosemary
1 pkg. of Goya's Sazon (without annatto)
What you will need to do...
In a large pot on medium heat, heat oil and saute the garlic and onion for about 4 minutes...be sure to keep stirring so the garlic doesn't burn. Add the broth, beans, rosemary sprigs and the bay leaf, bring to a boil and then let simmer for about 15-20 minutes.
Remove the bay leaf and the stems of the rosemary sprigs and using a blender or food processor, ladle some of the soup in. (If you are using a blender do not fill it any more than 1/3 full or else the hot liquid may spurt out.) I typically will do this in batches leaving about a ladle or two still in the pot so there are a few whole beans in my finished soup. Add the Sazon and stir...heat soup and serve.
Enjoy!
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I like all soups. This looks very good. I must try this soup.thanks.Bye.
ReplyDeleteWow! This has all the same ingredients as Ina Garten has in her wonderful Rosemary White Bean Soup in her original cb, Barefoot Contessa plus your addition of Goya's Sazon! That's a great idea. Is that the Sazon con culantro, minus the achiote, you didn't specify, and there's lots of sazon types. I already have the Culantro y Achiote one because I use it in a Mexican pork dish. Thanks for the tip, and I'll try it in the fall or on the first rainy day in NC!
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