Recipe courtesy of Ina Garten
Save Recipe Print
Rosemary White Bean Soup
Total:
6 hr 50 min
Prep:
10 min
Inactive:
6 hr
Cook:
40 min
Yield:
6 servings
Level:
Easy
Total:
6 hr 50 min
Prep:
10 min
Inactive:
6 hr
Cook:
40 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain.

In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.

Pairs well with Sauvignon Blanc

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Black Bean Soup

Recipe courtesy of Food Network Kitchen

Rosemary Roasted Cashews

Recipe courtesy of Ina Garten

Black Beans in a Pressure Cooker

Recipe courtesy of Tyler Florence

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Squash Soup

Recipe courtesy of Alton Brown

Rosemary Home Fries with Pancetta, Parmesan and Parsley

Recipe courtesy of Bobby Flay

Green Bean and Potato Casserole

Recipe courtesy of Damaris Phillips

Salmon with Lemon, Capers, and Rosemary

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword