White Kidney Bean Soup

- Dry White Kidney Beans (or any type of beans / lentils) 450g
- Yellow Onions (sliced) 3
- Laleli Virgin Olive Oil For Cooking ¼ cup
- Garlic (minced) 2 cloves
- Fresh Rosemary (6~7 inches in length) 1 large branch
- Chicken Stock 2 litres
- Bay Leaf 1 piece
- Kosher Salt 2 tsp
- Fresh Ground Black Pepper ½ tsp
Cooking Method
  1. Soak beans in water above. Keep it in refrigerated for 6 hours or overnight and then drain.
  2. In a large stockpot over low to medium heat, sauté onions with virgin olive oil for cooking until onions are translucent (approximately 10~15 minutes).
  3. Add garlic and cook over low heat for 3 more minutes. Add beans, rosemary, chicken stock and bay leaf. Cover pot and bring to boil. Simmer for 30 ~ 40 minutes until beans turn very soft.
  4. Remove rosemary and bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse untilcoarsely pureed.
  5. Return soup to pot to reheat. Add salt and black pepper to taste. Serve hot.