White bean creamsoup with rosemary

Ingredients

• 300 g Bean, White Bean, Boiled
• 1 pcs Onion
• 1 clove Garlics
• 1/2 pcs Celery root
• 2 sprig Rosemary, fresh
• 1 1/2 l Water
• 1/2 tsp Fresh ground salt
• 1 pinch Black pepper, ground
• 2 tbsp Greek yogurt, low fat
• 1/2 tsp Extra virgin olive oil

Method

1. Heat the olive oil in a thick-walled pan, add the peeled and finely chopped onion and garlic. Sauté over a low heat.
2. Peel the celery, dice it, snap off the rosemary leaves, finely chop them and add them to the onion base. Simmer for 5-7 minutes, add the drained and rinsed beans and add water. Heat to boiling.
3. Remove from the heat, puree the soup with a hand blender, stir in the creamy greek yoghurt and season to taste with salt and pepper.