Soup Club

Another yummy Monday with Soup Club! And both were very delicious (perfect for a cold winter day) and vegan friendly- wahoo!

Rosemary White Bean Soup
Barefoot Contessa- prepared by NS

1 pound dried white cannellini beans
4 cups sliced yellow onions (3 onions)
1/4 cup olive oil
2 garlic cloves, minced
1 large branch fresh rosemary (6-7 inches)
2 quarts chicken or veggie stock
1 bay leaf
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

In a medium bowl, cover the beans with water by at least 1 inch and leave them in the refrigerator for 6 hours or overnight. Drain.

In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10-15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30-40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper to taste. Serve hot.

Garbanzo Tomato Pasta Soup
allrecipes.com submitted by Joy prepared by DG

9 (14.5 ounce) cans veggie broth
2 1/4 cups small seashell pasta
3 tablespoons olive oil
3 onions, chopped
6 cloves garlic, minced
3 (15 ounce) cans garbanzo beans, drained and rinsed
3 (28 ounce) cans whole peeled tomatoes, chopped, juice reserved
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried thyme
salt and pepper to taste

Bring veggie broth to a boil in a large pot. Add pasta and cook for 8-10 minutes or until al dente.
Meanwhile, heat oil in a small skillet over medium heat. Saute onions and garlic until translucent. Stir into pasto and add garbanzo beans, tomatoes, basil, thyme, salt and pepper. Heat through and serve.