Ingredients:
• Beans (white, dry) — 1 stack.
• Garlic — 4-5 tooth.
• Broth (or water) — 2,5 stack.
• Rosemary (fresh sprig) — 1 piece
• Salt
• White pepper (ground)
• Onion — 1 PC.
• Bay leaf — 1 PC.
Preparation:
For this soup it is best to take white bean, the color is just as soft as the texture.
Soak the beans overnight in plenty of water. In the morning drain the water, put the remaining beans in a pot, add water or broth, Bay leaf and a fresh sprig of rosemary.
Put the saucepan on heat and simmer until tender beans 30-40 minutes. Meanwhile,chop the onion, crush with a knife peeled garlic cloves, then sauté them until clear in olive (vegetable) oil.
Add to a pot of beans. After the beans are cooked with onions, put them together with a small amount of liquid into another bowl.
Remove the rosemary sprig and Bay leaf. Add salt, pepper. If you come across needles of rosemary, do not remove them, the soup will be more fragrant.
Grind using a blender.
Dilute with the broth (water) to desired thickness. When serving sprinkle with herbs and croutons.