WHITE BEAN AND ROSEMARY SOUP

Ingredients

• 4 sprigs fresh thyme (3 inch)
• 2 sprigs fresh rosemary (3 inch)
• 3 black peppercorns
• 1 bay leaf
• 1 tbsp salted butter
• 1 1/2 cups diced celery
• 1 cup diced onion
• 3 cloves garlic, finely chopped
• 1/4 cup dry white wine
• 2 cans (19 oz/540 mL each) white kidney beans, rinsed and drained
• 8 cups no-salt-added chicken broth or vegetable broth
• 1 cup plain Greek yogurt
• 1 tsp chopped fresh rosemary
• 3/4 tsp freshly ground pepper
• 1/2 tsp salt

Directions

1. Place thyme sprigs, rosemary sprigs, peppercorns and bay leaf on a piece of cheesecloth. Gather cheesecloth around herbs and peppercorns, folding herbs over if needed, to form a sachet. Tie with butcher’s twine. The sachet allows the herbs and peppercorns to be easily removed from the soup before serving.
2. Melt butter in a Dutch oven over medium heat. Add herb sachet, celery, onion and garlic; sauté until vegetables are softened and lightly browned, about 10 minutes. Add wine and cook, stirring, until wine is almost evaporated. Add beans and broth; stir to combine. Bring to a boil.
3. Reduce heat and simmer, uncovered, stirring occasionally, for 30 minutes. Remove from heat; remove and discard herb sachet.
4. Purée mixture in batches in a blender, filling blender no more than half full for each batch. Add yogurt, chopped rosemary, pepper and salt; stir to combine.