Cannellini Bean Soup with Rosemary and Garlic Crostini

Serves 4-6 people
Cooking time: 20 minutes (not including soaking and simmering beans)

3 cups cooked Cannelini beans (canned beans may be substituted - make sure to drain and rinse them with cool water)
2 garlic cloves, peeled
1 sprig rosemary, leaves removed from stem
2 sprigs thyme, leaves removed from stem
2 sprigs oregano, leaves removed from stem
1/3 cup extra virgin olive oil
2 cups vegetable broth
salt and pepper

garlic crostini
4 slices of baguette
1 tablespoon olive oil
1 garlic clove
4 sprigs rosemary

Place half of the beans (1 1/2 cups) into a blender or food processor.  Add the herbs, olive and stock.  Process until smooth.  Season to taste with salt and pepper. Pour into a stock pot and stir in the remaining 1 1/2 cups of beans.  Bring to a boil and simmer, covered, for 20 minutes.

Meanwhile, toast the baguette slices.  Then, drizzle with the olive oil and rub with the garlic clove.  Top with a fresh rosemary sprig.

To serve, ladle the soup into bowls.  Top with a garlic corstini and drizzle with olive oil.  Finish with a little cracked black pepper.  Enjoy!

Source For Ingredients
dried cannellini beans from Bob's Red Mill (Whole Foods)

organic herbs from my herb garden

organic vegetable stock, organic garlic and baguette from Trader Joe's