Rosemary Cannellini Soup

I love soups, and this soup is just so yummy (and healthy, too!) that I had to share it with you. It is an adapted vegan version of Giada de Laurentis's Tuscan White Bean and Garlic Soup. In her version, she uses sage, which could be used if you don't like rosemary. I love rosemary, so I prefer that. Enjoy!

1/2 tbsp Earth Balance
1 tbsp olive oil
3 shallots, sliced thin
20 fresh rosemary leaves (approximately 2 long-ish sprigs)
2 15-oz cans cannellini beans, rinsed and drained
4-6 cloves of garlic, roughly chopped
4 cups vegetable or no-chicken stock
1/2 cup soy creamer
sea salt and fresh ground pepper to taste

In a medium soup pot, sautee shallots in the Earth Balance and olive oil, until soft and translucent. Add garlic, rosemary, and beans. Sautee for a minute or two. Add stock and mix together. Let simmer for 15-20 minutes. Using a blender or food processor, ladle 1/4 of the soup mixture and blend until smooth. Pour the mixture back into the soup pot. Repeat this process 2-3 times. Turn heat to low/simmer, and add soy creamer, salt and pepper. Keep soup on low heat if serving, or refrigerate or freeze in batches.

So easy! So yummy!