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Rosemary White Bean Soup Recipe

Rosemary White Bean Soup

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (98)

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Average Rating:

Total Reviews: 98

Showing 91-98 of 98

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  • on October 05, 2005

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    THIS IS SOOOOOOOO TOTALLY GOOD! MY MOM USED TO MAKE A GREAT LIMA BEAN SOUP WHEN I WAS LITTLE, THAT TASTED VERY MUCH LIKE THIS SO IT WAS A MEMORY REVISITED. WONDERFUL & QUICK------AMAZING HOW SO FEW INGREDIENTS CAN TASTE SO DELICIOUS. IF YOU'RE A SOUP LOVER, YOU HAVE TO MAKE THIS! SOME GOOD CRUST BREAD & BUTTER & YOU'LL BE IN HEAVEN. I'LL BET SOME DICED COOKED HAM WOULD BE A GOOD ADDITION FOR THE MEN WHO JUST HAVE TO HAVE MEAT. I COULD'T FIND ANY DRIED CANANELLI BEANS HERE, SO I JUST USED 2 CANS OF THEM DRAINED------I'M SURE IT TASTES THE SAME & I DIDN'T HAVE TO DO ALL THE WAITING FOR THEM TO SOAK OR COOK. THANKS INA!

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  • on September 22, 2005

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    This was so easy to make and delicious to eat. I used canned beans instead, since I was out of time. My husband raved.

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  • on September 22, 2005

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    Good soup! But mine is better.
    Mine is a Classic Tuscan! I also used my homemade broth. Serve
    soup over a slice of toasted Italian bread OR cornbread in a
    bowl with a side of salad & wine.

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  • on January 22, 2005

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    This was SO good & SO easy! I soaked the beans last night & they still took longer than 40 min. to cook (about 1.5 hrs.. I used chicken stock that I made last weekend, but think it would be just as good with store-bought. The fresh rosemary was key to this soup. Perfect dinner for us tonight since we're snowed in! Served with cornbread. YUM!

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  • on January 07, 2005

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    This was a nice change from the ham and bean soup. Very tasty and easy to fix,

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  • on January 03, 2005

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    Another great one from Ina! Delicious for a cold Colorado winter night.

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  • on September 26, 2004

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    This was great! I couldn't find fresh rosemary at store and none is in my garden this year, so I wrapped up dried rosemary in double cheesecloth and dropped that in. I added NO salt as one of the cans of broth was too salty, the other less salty. So, with cans or cartons it's usually too much salt. I soaked the beans overnight too so it only took 30 minutes to cook. Pureed it all in my Cuisinart and it was a perfect consistancy. I'll make again. I think the rosemary sprig would have made a pretty presentation, as it's kind of plain looking. I added a few pieces of cut of parsley, but rosemary would have been best.

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  • on September 25, 2004

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    Not only was this recipe easy to make but it was very delicious. I used cartons of chicken stock instead of making "real" stock. I did soak the beans overnight but they did take more than 40 minutes to soften so I just cooked it a bit longer. Next time I would cut the salt to 1 tsp. I served this soup with crusty European grain bread and it was just fantastic! It was a meal all by itself. I am definitely planning to make it again.

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