White Bean Soup with Rosemary and Sun-Dried Tomatoes

I know, I know. You're not supposed to eat soup in the springtime. Especially in Charleston, where it has already hit the upper 80s. But this is a really lovely soup with layers of flavor. It meets so many of my criteria: it's easy to prepare (10 minutes of prep and 25 minutes to cook), it's healthy, my children will eat it, and it makes enough to serve two nights in our house. Yes. Soup is most appreciated when its cold outside, but the flavor of this soup is light enough to serve year-round. I just make a simple salad to go with it. I found this recipe in Gena Knox's "Gourmet Made Simple" which is a very pretty little cookbook written by an Athens, Georgia girl.

Rosemary White Bean Soup

2 Tablespoons olive oil

1 large onion, diced

5 cloves garlic, minced

4 cans great northern beans, drained and rinsed

4 cups chicken or vegetable stock

1  sprig fresh rosemary or 1 Tablespoon dried

1/2 cup sun-dried tomatoes, chopped (not packed in oil - I used the kind in a pouch)

Fresh Parmesan cheese, finely grated (optional if you avoid dairy)

First: Heat oil in a stockpot over medium heat. Add onion; saute for 3 minutes or until softened. Stir in garlic and continue cooking for an additional minute. Add beans, stock, rosemary and tomatoes. Season with salt and simmer for 20 minutes. 

Last: Discard rosemary stem; season with salt and pepper to taste. Top each bowl of soup with Parmesan cheese and serve.