Rosemary White Bean Soup

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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!

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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

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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.

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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

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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.

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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.

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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!

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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.