Rosemary White Bean Soup

Show: Barefoot ContessaEpisode: Italian For Beginners

Rated: 4 stars out of 5Rate itRead users' reviews (68)

RECIPE
COMMENTS & REVIEWS(68)

Cook Time:
40 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 10 min
Inactive Prep: 6 hr 0 min
Cook: 40 min
Total:: 6 hr 50 min

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Ingredients

1 pound dried white cannellini beans
4 cups sliced yellow onions (3 onions)
1/4 cup good olive oil
2 garlic cloves, minced
1 large branch fresh rosemary (6 to 7 inches)
2 quarts chicken stock
1 bay leaf
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

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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Comments & Reviews

recipe Rosemary White Bean Soup
kim poland, OH 03-14-2010
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Delicious!!
Rated: 5 stars out of 5

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!Read more
recipe Rosemary White Bean Soup
betty san diego, CA 03-10-2010
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WONDERFUL!!!
Rated: 5 stars out of 5

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.
recipe Rosemary White Bean Soup
Cal Ionia, MI 03-03-2010
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Beans and Palate
Rated: 5 stars out of 5

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.Read more
recipe Rosemary White Bean Soup
barbara aptos, CA 01-04-2010
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Amazing and so Easy!
Rated: 5 stars out of 5

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.Read more
recipe Rosemary White Bean Soup
Katy Madison, WI 12-28-2009
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Good Start
Rated: 4 stars out of 5

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.Read more
recipe Rosemary White Bean Soup
Anne Mantua, NJ 12-19-2009
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Delicious and Easy
Rated: 5 stars out of 5

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!Read more