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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 21-30 of 98

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  • on December 29, 2010

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    Yummy. Very good. I used canned beans, half the stock and added a dollop of pesto and a grate of cheese to each bowl just before serving.

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  • on December 25, 2010

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    The soup is delicious. I was not able to find cannelli beans so used dry white northern beans and I used a hand immersion blender. I found the first blend was too watery so I cooked it down to thicken it. At first I thought that I would use less broth in the future but cooking it down intensified the flavors. A great recipe. I served it as a starter for Xmas dinner. I will definitely make it again and maybe try adding some ham or other vegetables and make it a main course..

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  • on December 12, 2010

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    This soup was ridiculously good. It was so flavorful considering the low number of ingredients. The rosemary flavor infused throughout the soup. It was creamy without having any cream in it. I used two 19 ounce cans of beans instead of dry, and 1 quart of low sodium chicken broth. I also used white instead of black pepper. This is one of my favorite soups now. Flavorful, quick, and easy with great depth of flavor.

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  • on October 30, 2010

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    I enjoyed the aroma and delicate flavor. Using canned beans (about seven 15 oz cans frained made this recipe easy and quick. As a garnish, I'd suggest garlic croutons and diced ham. It is however, perfect solo!

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  • on October 21, 2010

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    Yum. This soup is good and easy. I used canned white beans, took the advise from another reviewer and cut down on the amount of chicken broth used since I used the canned beans. I added carrots and at the end of the cooking time, used my immersion blender to combine everything. Next time I'll add another can of beans after blending to have a few beans left whole. Great flavor.....this recipe is a keeper!

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  • on September 23, 2010

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    Simple and delicious. Love the idea of using the food mill to keep it chunky and not super smooth. I served it with bread and a simple salad - an easy dinner. My beans took longer to cook but isn't that always the way?

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  • on September 14, 2010

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    I made this soup following the recipe exactly and I loved it! I try to have at least one meatless recipe and one soup recipe each week. This recipe covered both. I will definitely be making this soup over and over. The rosemary flavor was perfect. Thanks Ina. Karen

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  • on September 09, 2010

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    I made this recipe last week after watching a re-run of the show where she shows how to make it. What I don't get though, is she is out in her garden, saying that she wants to have dinner out in her garden because her fruit trees are blooming. That has to be the end of April, beginning of May on the Hamptons... and she has full grown rosemary and chives going to seed to pick from her garden for the soup, leg of lamb and the chives for the table. Who has these herbs fully grown, and going to seed at the end of April? Bad bad...get with it Ina.

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  • on August 27, 2010

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    This is a great soup recipe. Delicious. I think it will be a great soup to add some traditional turkey soup ingredients to make a creamy, fabulous (as Ina would say turkey soup.

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  • on August 26, 2010

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    I made this soup for dinner the other evening and it was absolutely perfect. The amount of fluid, salt, beans, seasonings were all in perfect balance. I paired it with a simple green salad and a glass of red wine and I felt like Ina was there herself.

    I will definitely be making this again when the weather turns cold and I need something quick, warm, and soothing.

    Thank you Ina! You're amazing!

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