• Heat oil in a large pot over medium. Add onion, potato and garlic and cook 5 minutes, until softened and slightly browned. Stir in broth and rosemary, increase heat to high and bring to a boil.

  • Once boiling, stir in beans. Reduce heat to medium and simmer 10 minutes, or until potato is tender.

  • Stir in lemon juice and puree with an immersion blender until smooth. Stir in heavy cream and ladle into bowls. Drizzle with a little olive oil and sprinkle with cracked black pepper. Makes 7 cups.

Nutrition Facts

387 calories; 18 g total fat; 1258 mg sodium. 44 g carbohydrates; 15 g protein;