Rosemary White Bean Soup

Total Time:
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.


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Pairs Well With
Sauvignon Blanc

Acidic, refreshing white wine

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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
Excellent, easy soup to make. I did add a bit more rosemary for flavor. Also, you can use an emulsifying blender and save the effort of putting hot soup through the food processor; I found this much easier. As some people suggested, I might add some smoked sausage, especially in the fall/winter when I want a heavier soup with a smoky flavor. Pairs great with a salad for dinner and leaves leftovers for lunch at work. item not reviewed by moderator and published
I served this soup as the salad / soup course for a dinner group. I had people go back for seconds. This soup is great. My only change was adding about 2 TBLS of tomato paste, and I only ran about 2/3 of the beans through the food processor. It was the hit of the party. item not reviewed by moderator and published
This recipe saved my night. I was going to a "soup" party and knew that I wanted a white bean soup. Mine was just missing the mark.... I used homemade ham stock instead of chicken, because that was my orginial plan. I was close to Ina's recipe other than that. I added carrots and celery and ground ginger. I went to my party very happy!! My 9 year old who hates beans loved this soup! item not reviewed by moderator and published
Wonderfully delicious! Made the recipe without any modifications (well used no-salt added chicken stock and this soup has such wonderful flavor - whole family loved it including two girls age 10 and 8. Going to have it again tonight and add one can of white beans and cubed chicken to give it a more meal feel than soup. Will make this again for sure! Your house will smell amazing too when making this item not reviewed by moderator and published
I have benefitted from the reviews of others for years, so I felt it was worth it to create an account and leave some feedback for this recipe. In response to the reviewers who said this soup is bland, I did the following, and it was not. So I... upped the garlic by a clove doubled the rosemary, but bruised it before adding it to the pot. I think that made all the difference. The soup was great as it was, but I cooked a few pork and fennel sausages first and added them at the very end. I will most certainly make this again. item not reviewed by moderator and published
I want to address the directions. The recipe says to bring the beans to a boil and then turn down to a simmer. I did this exactly as written and the beans were not done. (Yes I soaked them overnight Since making this soup I found some info that states cannellini beans not only need to be soaked overnight, they need to be boiled for at least 10 minutes. This prevents unfortunate gastrointestinal issues (GAS. In conclusion love the soup but the instructions are poor item not reviewed by moderator and published
It's quite easy to soak and cook the beans. The soup is very flavorable. For just the two of us I, cut the recipe in half. We found the soup to be a flavorful broth. We wanted a little more texture so we roasted some cauliflower flowerettes and added that to the soup. item not reviewed by moderator and published
I used canned beans as I didn't have time to buy and soak the other. I used two 15.5 oz cans of northern beans as I did not see the earlier part of Ina's show where she tells us the type of bean she used. Then I halved the recipe, except for onions; I used two onions. It came out DELICIOUS. I'm going to buy the dry cannelli beans tomorrow and make a huge pot for the coming work week. item not reviewed by moderator and published
one word for this "bland". I can not believe all the stars this recipe has gotten. This soup needs a major enhancement to achieve a good review from me. I usually love her recipes, but not this one! item not reviewed by moderator and published
Tasty just the way it is! But I can also see that this could be a great base for enhancements, especially with all the protein from the beans! item not reviewed by moderator and published
One of the best soups I've ever made, but I did make a few changes. I crisped pancetta then used that fat to sautee the aromatics. I added a healthy amount of shallot instead of some of the onion. I used white pepper instead of black pepper, and I used good sea salt. Also it is extremely important to use a foodmill with the coarse blade, its the only way to achieve the perfect consistency, Garnished the soup with the crisped pancetta, good olive oil, and a little parm item not reviewed by moderator and published
So many of the reviews said it was bland so I addedd finely diced carrots and celery, along with a pinch of red pepper flakes, to the sauteeing onions. Also, I used white wine to deglaze the pan before adding the beans. I had some smoked ham so I diced that up and added during the last 30 minutes of the simmering time. It really helped to add more flavor and protein. item not reviewed by moderator and published
I enjoyed the taste of this soup as is, but I agree that it is a little bland. Also, I didn't puree the beans and I used less chicken stock because I prefer the texture of a thick bean soup. item not reviewed by moderator and published
I make this recipe all year round. Often mix up the beans, though keeping white beans as the base. Also like to add Sriracha to taste. A deep homemade chicken stock is the key. item not reviewed by moderator and published
This was a little bland for my taste. It also took much longer than 30-40 minutes for the beans to soften. item not reviewed by moderator and published
Agree - this is bland. Maybe my olive oil wasn't "good" enough. But seriously. I used homemade chicken stock, rosemary from my garden (rosemary is an evergreen, so it will be around all winter, for the reviewer who was picky about that), and it really could have used something else. Next time I think I'll deglaze the onions with some white wine to add depth of flavor without changing the recipe significantly. Yes, it takes much longer than 30-40 minutes to cook; I think mine cooked 90-120 before the beans were soft. And yes, you should use a cheesecloth for the rosemary sprig unless you want to pick all the leaves out individually or are ok with eating them (I find that unappetizing, myself). I can't get over the number of reviewers who said this was a great recipe but added strong flavors like ham, chorizo, etc. YOU DIDN'T FOLLOW THE RECIPE, THAT'S WHY IT WAS GOOD. item not reviewed by moderator and published
Iwould have put the rosemary in cheese cloth.It was good .It need a little extra something.Maybe extra vedgetables... item not reviewed by moderator and published
My husband and I liked this recipe. I used 3 15 oz cans canellini beans (rinsed, 1 qt chicken stock and reduced the olive oil to 2 tablespoons. As I don't have a food mill, I used my immersion blender avoiding completely pureeing the soup, leaving some chunky pieces. This resulted in having to deal with the large rosemary leaves. Next time I will put the rosemary in a cheesecloth bag. Other than that, followed the recipe to the letter. Served it with a rosemary, olive oil Artisan bread and green salad. Nice light evening meal. item not reviewed by moderator and published
This recipe wasnt bad, it just wasnt awesome either. I felt that the beans took especially long to get soft. I also felt as if it was lacking flavor and required quite a bit of salt. item not reviewed by moderator and published
This is a simple and great recipe. I use a little less rosemary than suggested and I add a cup of milk to the soup before pureeing it. It keeps well in the freezer. item not reviewed by moderator and published
I usually rate most of Ina's recipes with 5 stars but this one fell a little short. I will admit that I used a hand immersion blender rather than a food processor so maybe that's why the consistency for me was a little off - I'd prefer it to be a little thicker. I found it was a bit bland. It needs a little something extra - maybe some smoked ham or something else to add some depth of flavor. item not reviewed by moderator and published
We really enjoyed this recipe. Next time, I'll try adding some poblano chiles along with the onions to add some heat. item not reviewed by moderator and published
Yummy. Very good. I used canned beans, half the stock and added a dollop of pesto and a grate of cheese to each bowl just before serving. item not reviewed by moderator and published
The soup is delicious. I was not able to find cannelli beans so used dry white northern beans and I used a hand immersion blender. I found the first blend was too watery so I cooked it down to thicken it. At first I thought that I would use less broth in the future but cooking it down intensified the flavors. A great recipe. I served it as a starter for Xmas dinner. I will definitely make it again and maybe try adding some ham or other vegetables and make it a main course.. item not reviewed by moderator and published
This soup was ridiculously good. It was so flavorful considering the low number of ingredients. The rosemary flavor infused throughout the soup. It was creamy without having any cream in it. I used two 19 ounce cans of beans instead of dry, and 1 quart of low sodium chicken broth. I also used white instead of black pepper. This is one of my favorite soups now. Flavorful, quick, and easy with great depth of flavor. item not reviewed by moderator and published
I enjoyed the aroma and delicate flavor. Using canned beans (about seven 15 oz cans frained made this recipe easy and quick. As a garnish, I'd suggest garlic croutons and diced ham. It is however, perfect solo! item not reviewed by moderator and published
Yum. This soup is good and easy. I used canned white beans, took the advise from another reviewer and cut down on the amount of chicken broth used since I used the canned beans. I added carrots and at the end of the cooking time, used my immersion blender to combine everything. Next time I'll add another can of beans after blending to have a few beans left whole. Great flavor.....this recipe is a keeper! item not reviewed by moderator and published
Simple and delicious. Love the idea of using the food mill to keep it chunky and not super smooth. I served it with bread and a simple salad - an easy dinner. My beans took longer to cook but isn't that always the way? item not reviewed by moderator and published
I made this soup following the recipe exactly and I loved it! I try to have at least one meatless recipe and one soup recipe each week. This recipe covered both. I will definitely be making this soup over and over. The rosemary flavor was perfect. Thanks Ina. Karen item not reviewed by moderator and published
I made this recipe last week after watching a re-run of the show where she shows how to make it. What I don't get though, is she is out in her garden, saying that she wants to have dinner out in her garden because her fruit trees are blooming. That has to be the end of April, beginning of May on the Hamptons... and she has full grown rosemary and chives going to seed to pick from her garden for the soup, leg of lamb and the chives for the table. Who has these herbs fully grown, and going to seed at the end of April? Bad bad...get with it Ina. item not reviewed by moderator and published
This is a great soup recipe. Delicious. I think it will be a great soup to add some traditional turkey soup ingredients to make a creamy, fabulous (as Ina would say) turkey soup. item not reviewed by moderator and published
I made this soup for dinner the other evening and it was absolutely perfect. The amount of fluid, salt, beans, seasonings were all in perfect balance. I paired it with a simple green salad and a glass of red wine and I felt like Ina was there herself. I will definitely be making this again when the weather turns cold and I need something quick, warm, and soothing. Thank you Ina! You're amazing! item not reviewed by moderator and published
This is a great simple recipe. I did have some bacon to use up so instead of the olive oil to cook everything in, I used the bacon fat. I followed everything except I added 2 large carrots, and dried sage. SO GOOD! My whole family loved it and wanted more. Definelty a keeper! item not reviewed by moderator and published
My family loves this healthy dish. We do add more garlic and sometimes some cumin and oregano. It has become a regular in our home. item not reviewed by moderator and published
This was sooooo good. For me, soup can't get 5*, but this was REALLY good. I did this as a starter to the Herb-Roasted Lamb. The soup with the lamb, we had apple pie for dessert, was like being at a high end restaurant. I was even impressed with my own cooking skills! A little help... I did the soup earlier, so I just heated it up when it was time. Love you Ina!!!!! item not reviewed by moderator and published
This was very good, even better the next day. The only thing I did different was add some fresh thyme. item not reviewed by moderator and published
If you use canned beans make sure you reduce the chicken broth by 2 cups or add a potato so your soup is thick. Delicious made with corn bread for a great lunch! item not reviewed by moderator and published
This was a great soup, I made it to the T and it was great. This is a keeper and I will be making it again soon. item not reviewed by moderator and published
To those who felt the recipe was bland-- Any beans at all can be used. I'd suggest the more familiar flavor of navy beans..but there goes your Italian! Soak or parboil the beans. No salt in beans before they are cooked, or you may find they do not cook, or become tough. Food mill is best for puree, as it will remove some of the bean skins, for a creamier texture. The sky is the limit on extra flavor. Ham, even ham bone, smoked hocks, bacon, more exotic ham, Italian sausages, chorizo... Ina's intent and execution of her recipe was flawless. Each critique had its problem areas. Eat your beans. item not reviewed by moderator and published
After reading other reviews I decided to make this for my daughter's family who were coming for the day. The soup was very delicious and everyone wanted more. I doubled the recipe but only used 2 quarts of stock and 1 of water and used more garlic than in the directions. I pureed a little more than half of the soup to leave some texture, everything else I did as called for. It was rich and velvety. The subtle rosemary flavor was perfect. Not at all salty. I will surely make it again and gave my daughter a copy of the recipe for her collection. Barbara C. Santa Cruz, Ca. item not reviewed by moderator and published
This soup is certainly a good starting point. I think the flavor was good, but very understated. I would double the garlic for sure and add further seasonings. It would be quite tasty served in a sourdough bread bowl. item not reviewed by moderator and published
This soup was delicious, and prep was very easy. I don't have a food mill, so I used a Cuisinart hand blender right in the stock pot. I also lightly drizzled olive oil on top, like the soup in the picture, and it added a nice extra layer of flavor. I will definitely make this again! item not reviewed by moderator and published
It was simple and its taste reflected it. item not reviewed by moderator and published
I'd never made white bean soup before and am not a very experienced cook. This tastes like it's from a fancy restaurant - smooth, creamy, flavorful! I used 1 tsp dried rosemary instead of fresh. It turned out excellent and especially the next day was extra-flavorful from the rosemary. My husband labeled it exquisite and ate it up fast! Thank you, Ina! item not reviewed by moderator and published
I'm a single lady, so used 1 cup of dried beans and 1 quart of stock. The perfect amount for me to have two bowls of soup over the weekend, and freeze the rest to enjoy the other 2 or 3 bowls at a later date. Yes, you do have to cook the soup for about one hour or so (a little longer that suggested). Yes, the rosemary leaves fell of the sprig. Just pick them out in the end or puree with the rest of the soup for more rosemary flavor. Consistency was perfect, as I only pureed the soup slightly. This is a good recipe to use interchangeably - switch out the beans and add different herbs! item not reviewed by moderator and published
This soup had no depth of flavor. It needed something else big time. My husband said it tasted like it could be a base for something. Sorry, I would try another recipe. Laurie from Framingham MA. item not reviewed by moderator and published
Absolutely fabulous. Followed to a "t"....except........I didn't put it through a food mill. Put a small amount in a food processor. My guests wanted seconds so I knew it was a hit. Was even better the day after...and the day after that. Made it with Ina's Roasted Peppers and Goat Cheese on Ciabatta Sandwich. YUM. Every time I make that one people rave! I love you, Ina Garten...and this comes from a beginner. You make me look good!! Thank you. item not reviewed by moderator and published
I wanted to make a soup that was similar to Ruby Tuesday's White Bean Chicken Chili & thought to try this one. However, this soup was very delicate, & mild in flavor. I doubled the recipe & have 3 gallons of it. I am taking some to my niece's graduation party to be served along with sandwiches. The rest is for my family. First off, I always read all the reviews on a particular recipe before making it. This one was no exception. The two main complaints being: 1) beans were not done or took longer to cook than what the recipe called for, 2) the soup was too bland. I bought two 1 lb bags of cannellini beans. Like any other bean soup that I make, I PARBOIL the beans first. (Even the directions on most bags of beans will tell you to do this.) Ina, according to this recipe did not do that. Put them in a pan and cover with enough water to bring to a hard boil & boil for about 5 minutes. Then turn the heat off & cover with a lid, making sure that there is still enough water to cover all the beans. Leave over night. Then follow the recipe as is. In my case since I doubled the recipe, I used 3 bay leaves, about 5 fresh sprigs of rosemary, and 6 cloves of garlic. Everything else was the same but doubled. The rosemary came off the stems. So I threw the stems away, Plucked out the bay leaves. Then I put the soup in a blender and pureed it. Doing several containers full. I would suggest waiting until the soup is cool, & put a towel over the lid to prevent any accidents. I left the rosemary in as is because it would be chopped up in the blender any way. Then put it back into the pot. I have yet to add salt or pepper, but the soup is very smooth, liquidy, almost like her basil tomato soup, and very mild with a distinct rosemary flavor. If you want more texture, you might want to consider using less broth as another suggested, & play around with it adding either chicken or ham to it, as well as maybe fresh cilantro when serving, or some other spices. I will make this again! item not reviewed by moderator and published
I always love Ina's recipes and am rarely disappointed. This one needed a little something more after I made it the first time around. So, I decided to saute some bacon with the onions and that was the missing link that I was looking for. My husband loved the soup the second time around. item not reviewed by moderator and published
So simple and tasty. You can cheat and use canned beans, just use enough of them. You can puree it all or leave some in whole to add texture. I always sqeeze a little fresh lemon juice in at the end b/c it seems to brighten and lighten the soup. item not reviewed by moderator and published
I have been gathering more healthy recipes that taste good, and this one will be added. I had to cook the beans longer also, but in a dutch oven. Not everyone has a stock pot (which Mrs. Garten used). Maybe that contributes to some differences experienced. I always look forward to the second making of a new recipe for my own adjustments for my equipment, etc. I also put salt in at the beginning, which was a mistake according to the recipe, and perhaps adjusting that to the end, as directed, will alter things. It is tasty to a palate not jaded by sauces and condiments. Natural flavors are to be savored. Also, found the dried beans at one of my city's restaurant wholesalers. Found out by word of mouth that they have a retail store as well, open four days a week. Inquire where you are. It helps with the rarer ingredients, and they pass along the savings. Quite a find. item not reviewed by moderator and published
I love this soup!! It is so easy to make and very hearty. In order to get the right consistancy you must puree at least half of the beans. I use only fresh rosemary and alot of it. Try putting a few branches in while it cooks in addition to the amount asked for. I use extra onion and before serving, I top with a drizzle of olive oil. FANTASTIC item not reviewed by moderator and published
This was the most bland, flavorless soup that I have ever had the displeasure of making. The cooking time was way longer than called for, even though I soaked the beans overnight. The soup never thickened properly, even though I followed the amounts exactly. And when it was finally ready, it was bland and tasteless. I don't think I've ever before made something and then refused to eat it, but this soup was not worth the effort required to lift the spoon from the bowl to my mouth. item not reviewed by moderator and published
I substituted dried beans with canned and it worked out wonderfully. Perfect fall/winter soup. Very Flavorful + comforting. item not reviewed by moderator and published
I'm usuallly a huge fan of INa's recipes and make several of them all the time. I was disappointed with this soup, however. The chicken stock/broth and onion flavor was overpowering. it needed more rosemary and way less salt/stock/onions. A good white bean soup should have a very delicate flavor and stronger hint/scent of rosemary. item not reviewed by moderator and published
This was wonderful and easy. I used small white beans as the other was not available, a little extra fresh rosemary, only 1 teaspoon of salt and vegetable broth. It did take much longer to cook. The blender was better for getting a smooth consistency, just be careful. But for everyone who said it never thickened... I think the problem may be you used too much liquid. Start with very little and only add what you need. I am keeping some broth for tomorrow in case the leftovers thicken too much in the fridge. item not reviewed by moderator and published
Oh Ina! you did it again!...professional cook at a party threatened me if I did not give her your recipe! item not reviewed by moderator and published
This soup is delicious; a soup to keep in your fridge for those cold winter days. I had to cook the soup longer than directed, but it was well worth the wait. item not reviewed by moderator and published
I didn't have dried cannellini beans, so I used 2 cans instead. Also used an immersion blender to puree rather than ladle the soup into a food mill or processor, which was very easy. Flavor was delicious- a great soup for winter! item not reviewed by moderator and published
This is a great soup. I didn't have the dried beans, so I used the can beans which I had on hand. I also cut the chicken broth to nearly half of what the recipe called for, because I like my soup a little thicker. Absolutely delish! item not reviewed by moderator and published
I used canned beans, and it turned out great. This was a time saver by not having to pre-soak and it cooks a lot quicker too. I Used two cans but really probably needed three. item not reviewed by moderator and published
Loved this soup. I cut the olive oil in half to cut some calories and it was fine. It would have been better, though, with the full amount of oil. It had a lot of rosemary flavor. Very nourishing and comforting. item not reviewed by moderator and published
bland item not reviewed by moderator and published
Personally, I hated this soup. I rarely throw food away, and luckily my sister-in-law liked it, so I didn't have to. The texture freaked me out and the flavor was lacking. I lost my appetite as soon as I put it in my bowl because it looked like gruel. It seems that everyone else that has made it liked it, so maybe it's just my taste. Not very appetizing, though. On the plus side, it was easy to make... item not reviewed by moderator and published
I make bean soup all the time. My husband asked where the beans were and I told him I blended them up. Other than that this was so flavorful and delicious, it really doesn't need meat. Next time I think I will blend about half the beans and leave the rest as is. I did use large limas and I wouldn't do that again unless I get a food mill, because the skins stay in tact after blending and are chewy, but that didn't stop us from loving it. I have yet to be disappointed by Ina. I used sprigs of rosemary off the bush in my front yard! item not reviewed by moderator and published
very tasty something new that really was a hit. item not reviewed by moderator and published
this recipe was so simple and tasty. i do think that it needed some bacon pieces or ham added at the end. that would have been even better. its also a great soup to freeze. item not reviewed by moderator and published
I didn't give it five stars,because it sure didn't turn out thick and creamy like Ina's. The taste is wonderful, although I did add a little hot sauce to give it a little more zip, but everything else was right on the mark. Maybe it will thicken up when I put it in the refrigerator over night. I hope! item not reviewed by moderator and published
This soup is so tasty and luxurious that it works as a first course for a "fancy" dinner and so easy-going that we have it just for the two of us. It's one of Ina's gems. item not reviewed by moderator and published
I tried to make this soup because I was bored and I happened to have all the ingredients on hand. I don't really care for white beans or rosemary (which doesn't really explain why I had these ingredients on hand). Nonetheless, I could not believe how good this soup was! My entire apartment smelled wonderful from cooking it. I used canned beans (which worked fine) and pureed the soup to make it silky and smooth. My boyfriend was refusing to eat it because he thought it sounded gross. We had a $5 bet that he would love it and eat the entire bowl. Guess who is now $5 richer? LOL I heart Ina! item not reviewed by moderator and published
I made this for dinner last week. It is VERY good. It would be a great meal for a cold day out with some crusty bread. I agree with the posters. It takes longer than 40 minutes to cook the beans. I soaked mine over night and part of the next day. Mine took about 60 minutes to cook. I also followed the recipe and used the corse blade on my food mill and it didn't get it smooth enough so we took the stick blender to it and it came out great. The only place in the Dallas area I could find the beans in bulk was Central Market. I will keep this on hand and make it when it gets cold out. I am sure it freezes well too. Great recipe Ina !!! item not reviewed by moderator and published
After watching Contessa's episode, I started to cook the soup. I didn't have white beans so I substituted with black-eyed peas. My family loved it. Thank you Contessa. You rock! item not reviewed by moderator and published
Based on many reviews of the beans needing to be cooked longer I thought it would be a good idea to cook in my crockpot on low for several hours. Not sure if the crockpot cooked out all the flavors but we found this to be pretty bland. I might try it again on the stove top. item not reviewed by moderator and published
I made this soup as a appetizer for a very large dinner of friends and special guests. It's easy and very tasty. Most recipes of Ms. Garten are very bankable! As is this one. item not reviewed by moderator and published
Great and easy soup. I added some herbs de provence and it turned out great! item not reviewed by moderator and published
This soup is simply lovely. I threw a frozen parma rind in the pot and because I'm lazy I used my emersion blender. Topped with a swirl of balsamic vinager this was one big hit. item not reviewed by moderator and published
it can be a little bit too oniony but it is still very delicious. item not reviewed by moderator and published
This is one of the best bean soup recipes I have come across. The rosemary gave it a delicious flavor and it had the consistency of a cream based soup without all of the calories, that's a big bonus. I will definately make this again. I threw in some sauteed mushrooms after the soup was pureed, they were a great addition. Excellent recipe!! item not reviewed by moderator and published
Very, very good and you can make it by heart after the first time. item not reviewed by moderator and published
Made this with dried navy beans and added extra garlic and rosemary and cooked for about an hour-I'm notorious for crunchy dried bean dishes! Great for reheating in a mug for lunch-light but filling. item not reviewed by moderator and published
Easy to make and very, very good! I added more rosemary than the recipe called for and was most happy with the result. item not reviewed by moderator and published
This soup has become my new comfort food. The flavors are clear yet subtle. It's easy to make. The family loved it as a main dish served with a loaf of french bread. item not reviewed by moderator and published
Very tasty with much flavor. Mine came out a little watery...must be something I did wrong. I added a little corn starch as a thickener and it turned out great. I'll definitely make again. item not reviewed by moderator and published
I've made this 2x and it definitely needs to cook longer than 40 minutes (even if you've soaked the beans overnight). They need to cook more like 60 minutes. I put the cover back on the pan to simmer so I wouldn't continue to lose any liquid. It is fabulous though once it's done. I need a food mill, I used a blender that goes right in the pot. Wonderful but I'd prefer it thicker like Ina's. item not reviewed by moderator and published
I absolutely loved this, but others were reluctant to try it b/c of how it looked! It also made so much that a lot went to waste and believe me i tried so HARD to get others to eat and eat and still had too much so i recommend freezing or cutting the reciepe in half. item not reviewed by moderator and published
I felt this recipe was ok not great. I've had other recipes that had much more flavor than this. I had to add quite a bit of Herb Medley Bouillon to add some flavor to this soup. item not reviewed by moderator and published
I used heirloom,locally grown, dried, Italian Butter Beans and they took over two hours simmering to get soft even after soaking overnight and the soup still never got thick and creamy. The flavor was great! I only made half a recipe but included the full amount of garlic and fresh rosemary. I will definitely do this soup again. item not reviewed by moderator and published
This is a delicious and easy to make soup! I could not find the dried beans at two of the chain grocery stores that I checked. I decided to use the canned, but was unsure of how much to use. I decided to use six of the 14.5 oz. cans. Also, I drained the beans before I put them in the soup. It came out delicious and depending on the consistancy you like (more liquid or thick) would even consider adding one more can. item not reviewed by moderator and published
I made this tonight, and I was "wowed" by the delicious flavor! I used chicken stock from the carton and it turned out well. The rosemay sprig really added such a lovely flavor to the soup. I served it with a watercress salad and cornbread. This recipe will be added to my file! Highly recommended! item not reviewed by moderator and published
very good item not reviewed by moderator and published

Not what you're looking for? Try:

White Bean and Escarole Soup

Recipe courtesy of Food Network Kitchen