Rosemary White Bean Soup

Total Time:
6 hr 50 min
10 min
6 hr
40 min

6 servings


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.

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Pairs Well With
Sauvignon Blanc

Acidic, refreshing white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.4 110
Instead of using dry beans I used canned cannellini beans and added chorizo. It was wonderful. Enjoy! item not reviewed by moderator and published
I gave a 5 because I used her recipe as a base and adapted it to my taste. I veganized this recipe and it was DELICIOUS! I used vegetable broth (low sodium), white beans were cooked previously so I didn't need as much broth as the recipe suggests, I didn't use the bay leaf (because I didn't have it), himalayan salt (for good mineral) and onion and garlic. It was amazing! item not reviewed by moderator and published
Made this last night and we LOVED it. - Added red pepper flakes to hot pot with the onions and garlic - Topped soup off with sauted shrimp marinated in rosemary olive oil & minced garlic also, basically halved the recipe but used: 2 cans of broth, 2 onions, lots more than called for garlic, more rosemary, the bay leaf, 2 cans of beans - used hand blender on that, then added 1 more can of whole beans warmed through before serving topped with the shrimp. item not reviewed by moderator and published
Quick, easy, and delicious! I salt soaked the beans and left out the salt in the recipe. I also used 1/2 chicken stock and 1/2 veggie stock. Yum! item not reviewed by moderator and published
In answer to adriannegershberg, yes you could leave it chunky if you like that texture, or try pureeing half of the mixture. This bean soup is delicious. I have made it several times. item not reviewed by moderator and published
Okay, I'm making this recipe today and have a question -- I don't want to mess with blending the beans (or emulsifying them!) so I plan on just keeping the beans as-is. Does anyone see a problem with that based on their experience in making this recipe? Thanks! item not reviewed by moderator and published
Having read some of the reviews was a big help. I tried something new, and microwaved the beans in water, covered, for 10 minutes, then let them sit, still covered, to cool. Had to add more water, then put in fridge overnight. Even so, I cooked the soup for close to an hour and a half on low before pureeing with an immersion blender. Other changes were: more garlic, another sprig of rosemary, only one and a half quarts of chicken broth and less salt. One qt of the broth was low salt and fat free, the rest was a can of regular. Loved the result! But I only gave four stars because it took so much tweaking. item not reviewed by moderator and published
I made the soup without any alterations using my own chicken stock. I also found this soup a little bland and so in the end I added a little ham and cheese to each serving. Kids ate it, husband enjoyed it and the house certainly smelled wonderful. I'll try it again with the addition of some bacon, the wine degalzing someone else mentioned, and some carrots and celery. item not reviewed by moderator and published
This was pretty good but I found myself having to alter the recipe a bit so it wasn't too watery in the end. To be fair though, I probably should have used homemade chicken stock but I didn't have it on hand that day and had to use store-bought. item not reviewed by moderator and published
I've been a LONG TIME fan of Food Network, as well as this website - but I've only just now registered to leave a comment. That should tell you something about how much I love this soup! It's a favorite in my family - as is. The flavors of rosemary and garlic are hard to describe. As I've said on my food blog before, Barefoot Contessa recipes never disappoint. I honestly have no idea how this amazing soup could ever come out bland to anyone (as some have mentioned I have made this soup countless times and my family and I are always completely blown away by it. Be sure to use the best EVOO on the market (I use Rachael Ray's, use fresh rosemary, and never used bottled garlic. This recipe is outstandingly delicious - hence the high ratings. : One tip, however, if your rosemary isn't fresh - you'll definitely want to use a cheesecloth bag. Otherwise you'll be left with tough rosemary splinters! item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen