Tuscan White Bean Soup

INGREDIENTS 2 teaspoons extra-virgin olive oil 1 cup carrot diced 1 cup celery sliced 1 cup onion diced 2 cloves garlic minced 2 teaspoons fresh rosemary, chopped or 1/2 teaspoon dried 1/4 teaspoon salt 1/4 teaspoon black pepper, freshly ground 3/4 cup chicken broth defatted, low-sodium or vegetable broth 1 can (15 ounces) cannellini beans (great northern), lower sodium, rinsed and drained 2 cups water Fresh rosemary sprigs, for garnish DIRECTIONS In a large nonstick saucepan, warm the oil over medium heat. Stir in the carrot, celery, onion, garlic, rosemary, salt, and ground black pepper. Saute for 2 minutes or until the vegetables begin to soften. Drizzle the vegetables with 2 tablespoons of the broth, reduce the heat to medium-low, cover, and cook, stirring occasionally, for 8 to 10 minutes, or until the vegetables are very tender. Scoop out 3/4 cup of the vegetables and place in a small bowl. Cover with plastic wrap to keep warm; set aside. Add the beans an water to the pan. Increase the heat to high, cover, and bring to a boil. Reduce the heat to medium and simmer. Remove the pan from the heat and, using a potato masher or whisk, mash the soup to a chunky texture. Ladle the soup into 4 bowls, then spoon some of the reserved vegetables on top of each serving. Garnish with a rosemary sprig, if desired. Yield: 4 Servings