Description

This wonderful tasting and easy soup can be made vegetarian or not, however you prefer it. In under 30 minutes, you will have a better soup than any canned store bought soup.

Ingredients

• 1 medium onion, chopped
• 2 ribs celery, washed and thinly sliced (including leaves, if desired)
• 3 cloves garlic, minced
• 1 T. olive oil
• 2 cans (15 oz. each) Cannellini, Great Northern, or other white beans, rinsed and drained
• 1 can (14.5 oz.) vegetable or chicken stock/broth
• 1/2 c. dry vermouth or white wine
• 3 sprigs fresh rosemary, each about 2 inches long, tied in a bundle
• 1/4 t. ground white pepper
• 6 t. shredded Asiago cheese, 1½ t. Asiago per serving.

Steps

1. In a large saucepan over medium-high heat, cook onion, celery, and garlic in oil for 5 minutes, stirring frequently. Add remaining ingredients, except for the cheese. Bring to a boil. Reduce heat; cover; simmer 10 - 15 minutes.
2. Remove and discard rosemary sprigs.
3. Top each serving with shredded Asiago. If desired, garnish each serving with sprig of fresh rosemary.