White Bean & Rosemary Soup

Cannellini, kale and a rosemary sprig that goes in with the beans and stays for the whole simmer. A second raw sprig, chopped, goes into the finishing oil.

Why the rosemary matters here. This is the clearest case on the site of the herb doing all the work. White beans are soft, starchy and neutral; take out the rosemary and there is nothing to taste.

Home kitchen · 4 to 6 servings

• 4 sprigs Fresh rosemary, 3 in the pot, 1 for the finishing oil
• 1 lb Dried cannellini beans, soaked overnight
• 1 bunch Lacinato kale, stems removed, torn
• 1 head Garlic, halved crosswise
• 2 Carrots and 2 celery ribs, diced
• 1 Parmesan rind, plus grated cheese to serve
• 2/3 cup Extra virgin olive oil
• to taste Sea salt, black pepper, chili flakes

Herb quantities are given in loose cups, not weight — a cup should look like too much before you chop it.

Method

1. 1 Simmer the drained beans with the garlic head, Parmesan rind, three rosemary sprigs and water to cover by two inches, about 75 minutes. Salt only in the last 15.
2. 2 Soften the carrot and celery in olive oil in a second pot until sweet, then add them to the beans.
3. 3 Remove the rind and the spent rosemary. Blend a third of the beans smooth and stir them back in for body.
4. 4 Add the kale and cook 8 minutes more until tender. Season hard.
5. 5 Warm the remaining oil with the last sprig of chopped rosemary and chili, and spoon it over each bowl with grated Parmigiano and grilled bread.