Roasted onion Soup with White Beans
    Makes 6 Servings

The market: 4 CUPS OF CHICKEN STOCK 2 CUPS OF ROASTED ONIONS 1 POUND OF CANNED WHITE BEANS (RINSED) 2 OUNCES OF FRESH BASIL CHOPPED.

In a Staub soup cocotte, Sautéed the onions for 2 minutes. Add the chicken stock and puree with a hand mixer until very smooth. Add the beans, season salt and pepper. Heat over medium heat. Add the chopped basil and cook for 4 minutes. You can melt some parmesan into the soup stirring all the time.

Bon Appetit.