Cream of cannellini beans
Vellutata di cannellini
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For 4 people:
400 g of white beans, boiled
1 small onion
2 cloves of garlic
1 sprig of rosemary
extra virgin olive oil
300 ml of vegetable stock
pepper
Chop the onion and brown in 2 tablespoons oil.
Puree the beans and onion.
Collect them in a saucepan and add the vegetable stock.
Pepper and bring to a boil.
Aside from heat two more tablespoons of oil with the garlic cloves, peeled and crushed and rosemary.
Strain and pour on the cream of cannellini beans.
(Thanks to Gattorandagio)
