Green Bean & Rosemary Soup

I recently made a french green bean soup with potatoes and sage. When people politely ladled out the dirty green soup, I could tell no one was hoping to like it. But, surprisingly, they did. Maybe the potatoes saved the soup because of its comforting starchy, creamy flavor. Anyway, since green beans in soup didn't disappoint, I made another version of the soup with beans, onion, tomatoes, and a strong dash of rosemary. It turned out to be quite flavorful!

Ingredients (serves 3-4 as a main dish):

1. 2.5 cups, cut green beans
2. 2 tomatoes, chopped
3. 1 medium-sized onion, chopped
4. 1/2 tablespoon dried rosemary (or use 3-4 fresh sprigs) (dried herbs are quite potent in flavor, so a little goes a long way)
5. 2 tablespoons olive oil
6. 4 cups vegetable stock / broth
7. 1/2 cup half & half /milk
8. 1 teaspoon salt (or as needed)
9. 1 teaspoon freshly cracked black pepper

Preparation:

1. Heat oil in a sauce pan / soup pot on medium heat. When hot, add onion and saute until translucent. Add tomatoes and cook until soft. 
2. Add green beans and salt and cook for 5 minutes. Add rosemary (if using dried rosemary, rub the rosemary between your palms and add. This brings out the essential oils. Or grind the rosemary and add). Cook beans for another 5 minutes.
3. Add vegetable broth and cook for 15 minutes. Reduce the heat to low and simmer the soup for an additional 5 minutes.
4. Remove from heat and add half & half or milk. Blend the soup to desired consistency.

Serve with a sprinkling of black pepper.