Photo: Rosemary White Bean Soup Recipe
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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By spgreatwine
Virginia
on March 02, 2013
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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!
By PBeek
on December 18, 2012
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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
By septimuswarren
on November 26, 2012
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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.
Read all 98 reviews