Creamy Miso White Bean Soup

  

Ingredients

¼ cup extra-virgin olive oil, divided

1 cup chopped yellow onion

3 15-ounce cans cannellini beans, drained and rinsed

4 cups vegetable broth

1 tsp kosher salt

1 tbsp rosemary leaves, divided

3 tbsp white miso

2 tbsp unsalted butter

1 tbsp sherry vinegar

 

Preparations

Heat 2 tablespoons of the olive oil in a large pot over medium-high. Add onion, and cook, stirring occasionally, until translucent, about 5 minutes. Stir in cannellini beans, vegetable broth, salt, and 2 teaspoons of the rosemary leaves, and bring to a boil over medium-high. Reduce heat to medium, and simmer until beans are very soft, about 15 minutes.

Transfer bean mixture to a blender; add miso. Secure lid on blender; remove center piece to allow steam to escape, and place a clean towel over opening. Process until smooth, about 30 seconds. Transfer mixture back to pot over medium-low. Add butter and vinegar, and stir until butter melts. Serve immediately topped with remaining 2 tablespoons olive oil and 1 teaspoon rosemary leaves.

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