Serves: 6
Total Calories: 184

1 pound dry cannellini beans, rinsed and picked over
2 onions, finely chopped
2 tablespoons olive oil, plus extra for serving
2 cloves garlic, minced
1 rosemary sprig
2 quarts vegetable broth
1 bay leaf
1 cup freshly grated Parmesan cheese
salt and pepper to taste

Soak beans overnight and drain.

Set Sun Oven out to preheat.

Heat the oil in a large pot, add the onions and cook until softened and translucent, about 10 minutes. Stir in the garlic and cook for about 2 minutes. Add the drained beans, rosemary, broth, and bay leaf. Put a lid on the pot and transfer to the Sun Oven. Cook until the beans are very soft, 1 1/2 to 2 hours. Remove pot from the Sun Oven. Discard the rosemary and the bay leaf. Working in batches, puree the soup in a food processor or blender. Return the soup to the pot and gently reheat. Stir in the Parmesan cheese. Season to taste with salt and pepper. Ladle into bowls and drizzle a little olive oil on each serving.

Nutritional Facts:

Serves: 6
Total Calories: 184
Calories from Fat: 103

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