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 ditkamosher
on December 13, 2011
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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
By ThreeSwallows
Bainbridge Island
on November 13, 2011
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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.
By PWog
downtown St. Lo...
on October 05, 2011
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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.
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