INGREDIENTS

• 1 teaspoon olive oil
• ¼ cup chopped sweet onions
• 1 clove garlic, minced
• ¼ teaspoon dried rosemary
• 1/8 teaspoon black pepper
• 1 (15 oz) can cannellini beans, drained and rinsed
• ¾ cup broth • Ume plum vinegar, to taste (optional)
• 1 tablespoon fresh chopped parsley
• Grated parmesan to taste

INSTRUCTIONS

1. Heat olive oil over medium heat in a small saucepan and add onions.
2. Cook until softened – about 5 minutes.
3. Add garlic, rosemary, and pepper, cooking for one minute more.
4. Add beans and broth and bring to a boil.
5. Cover, reduce heat to low, and simmer for 15 minutes.
6. Use a potato masher to slightly mash the beans and thicken the soup.
7. If using, add vinegar, a few drops at a time, to taste.
8. Serve topped with parsley and grated parmesan cheese.

Serves: 1-2