In a large saucepan, heat oil until hot. Add celery, onion and carrots; cook stirring occasionally, until celery is crisp-tender, about 5 minutes. In the container of blender, place 1 can white kidney beans; puree until smooth. Add to saucepan. Stir in remaining can(s) of beans, chicken broth, and rosemary. Bring to boil; reduce heat and simmer, covered, until carrots are tender and flavors are blended, about 10 minutes. Sprinkle with Parmesan cheese. Garnish with finely diced celery, if desired.
By Robin from Washington, IA
This sounds really, really yummy! Thanks for sharing! I'm going to make it this weekend with a loaf of crusty bread... Mmmmmmmm!
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