By Claire Caprioli

Ingredients (serves 8)

• 1 tblspn olive oil
• ½ a large sweet onion (Spanish, Vidalia, etc.) diced
• 2 cloves garlic minced
• 6-7 cups chicken broth
• 4 cans cannellini or great northern beans, drained and rinsed
• ½ cup Half and Half or cream
• 2 tsp apple cider or white wine vinegar
• 1 tblspn white wine
• 1 tblspn fresh chopped rosemary
• Optional: 1 andouille sausage, diced OR 3 slices crumbled cooked bacon
• Salt and pepper to taste

Heat olive oil in a pot and add diced onion and sauté for about 6-7 minutes or until starting to color (not dark brown). Add garlic for another minute.

Add chicken stock and beans. Simmer for 20 minutes. Remove from heat and add half & half, vinegar, and white wine. For a traditional smooth bisque, pour contents carefully into a blender or food processor in batches and process until smooth. Return to pot and add rosemary, salt, pepper, and sausage (if using bacon, save this to sprinkle on top of bowls before serving). Serve hot.

[Claire Caprioli is a WBWC mom, local writer, and budding author.]