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

Trending Videos 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

White Bean-Chard Soup

Recipe courtesy of Food Network Kitchen

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Rosemary Roasted Cashews

Recipe courtesy of Ina Garten

Rosemary-Lemon Shortbread Cookies

Recipe courtesy of Valerie Bertinelli

White Chicken Chili

Recipe courtesy of The Neelys

Fully Loaded Baked Potato Soup

Recipe courtesy of Guy Fieri

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Black Beans in a Pressure Cooker

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword