- 1 can Cannellini Beans, drained and rinsed
- 1/2 cup chicken stock, or water
- 1 t chopped rosemary
- 1/2 T olive oil
- 1/8 cup Pecorino or Parmesan cheese
- Salt to taste
Boil drained beans with stock, rosemary, and olive oil.
When hot remove and puree with stick blender.
Return to pot, add salt to taste and cheese; stir until melted