Rosemary White Bean Soup

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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.

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This is a simple and great recipe. I use a little less rosemary than suggested and I add a cup of milk to the soup before pureeing it. It keeps well in the freezer.

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I usually rate most of Ina's recipes with 5 stars but this one fell a little short. I will admit that I used a hand immersion blender rather than a food processor so maybe that's why the consistency for me was a little off - I'd prefer it to be a little thicker. I found it was a bit bland. It needs a little something extra - maybe some smoked ham or something else to add some depth of flavor.

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We really enjoyed this recipe. Next time, I'll try adding some poblano chiles along with the onions to add some heat.