White Bean Soup with Smokey Tofu and Rosemary Oil

Great Northern beans, carrots, sweet onions and fresh herbs simmered in savory vegetable broth and garnished with flavorful homemade rosemary oil and smokey-sweet tofu.

White Bean Soup
2 tbl extra virgin olive oil
1/2 white onion, small dice
1 carrot, small dice
1 celery stalk, small dice
1/2 tsp salt
1/4 tsp pepper
2 garlic cloves, minced
1 tbl fresh chopped thyme
2 tbl fresh chopped rosemary
1-15oz can great northern beans
3 cups vegetable broth

Heat the oil in a stock pot and saute the onions, carrot and celery over medium heat until soft, 10 minutes. Season with salt and pepper. Add the garlic cloves and fresh herbs and saute 2 minutes more to toast the garlic. Add the beans and broth and bring to a boil. Reduce to a simmer and cook for 20 minutes. Taste and adjust seasoning.

Smokey Tofu
4oz extra firm tofu, small dice
2 tbl maple syrup
2 tbl olive oil
2 tsp soy sauce
1 tsp cumin
1 tsp liquid smoke
1/8 tsp pepper
1/8 tsp cayenne pepper

Combine the marinade ingredients and add the diced tofu. Marinate for 3 hours, tossing every hour.
Preheat the oven to 375. Lay in a single layer on a baking sheet and roast for 40 minutes, tossing after 20.

Rosemary Oil
3 tbl extra virgin olive oil
2 tbl rosemary leaves
1 garlic clove, smashed
1/8 tsp sea salt

Combine the ingredients and let sit overnight or at least 2 hours. The longer the better!
Strain the oil from the rosemary and use on everything.