1/2 cup olive oil
1 medium onion, thickly sliced
6 garlic cloves, crushed
1 sprig fresh rosemary
2 cups dried white beans, soaked in water for 8 to 10 hours
2 small russet potatoes (about 1/2 pound), peeled and coarsely chopped
10 cups vegetable stock or broth
1 tablespoon kosher salt
1/4 teaspoon freshly ground white pepper
25 to 30 Spanish green or kalamata olives, pitted
Warm the olive oil in a large, heavy-bottomed saucepan over high heat. Add the onion, garlic, and rosemary, and sauté for 5 minutes.
Rinse the beans in a colander under cold running water. Add the beans, potatoes, vegetable stock, salt, and pepper to the saucepan and bring to a boil. Reduce heat to a simmer, and cook, covered, for 1 hour, or until the beans are soft and tender. Remove the rosemary. Season with salt and pepper to taste.
Transfer the soup to a blender or food processor and puree on high speed for 1 minute. Return the soup to the saucepan and bring to a boil.
Put the olives in a blender or food processor and mix until pureed. Transfer olive puree to a small squeeze bottle or plastic bag with one corner snipped off.
Ladle the soup into bowls and garnish by squeezing swirls of olive puree on each portion.
Active Time: 15 Minutes
Total Time: 1 Hour 15 Minutes
Yield: 8 Servings