Rosemary White Bean Soup

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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!

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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

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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.

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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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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.

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This was a little bland for my taste. It also took much longer than 30-40 minutes for the beans to soften.

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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.

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Iwould have put the rosemary in cheese cloth.It was good .It need a little extra something.Maybe extra vedgetables...

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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.

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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.