Rosemary White Bean Soup

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This is a great simple recipe. I did have some bacon to use up so instead of the olive oil to cook everything in, I used the bacon fat. I followed everything except I added 2 large carrots, and dried sage. SO GOOD! My whole family loved it and wanted more. Definelty a keeper!

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My family loves this healthy dish. We do add more garlic and sometimes some cumin and oregano. It has become a regular in our home.

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This was sooooo good. For me, soup can't get 5*, but this was REALLY good. I did this as a starter to the Herb-Roasted Lamb. The soup with the lamb, we had apple pie for dessert, was like being at a high end restaurant. I was even impressed with my own cooking skills! A little help... I did the soup earlier, so I just heated it up when it was time. Love you Ina!!!!!

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This was very good, even better the next day. The only thing I did different was add some fresh thyme.

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If you use canned beans make sure you reduce the chicken broth by 2 cups or add a potato so your soup is thick. Delicious made with corn bread for a great lunch!

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This was a great soup, I made it to the T and it was great. This is a keeper and I will be making it again soon.

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To those who felt the recipe was bland-- Any beans at all can be used. I'd suggest the more familiar flavor of navy beans..but there goes your Italian! Soak or parboil the beans. No salt in beans before they are cooked, or you may find they do not cook, or become tough. Food mill is best for puree, as it will remove some of the bean skins, for a creamier texture. The sky is the limit on extra flavor. Ham, even ham bone, smoked hocks, bacon, more exotic ham, Italian sausages, chorizo... Ina's intent and execution of her recipe was flawless. Each critique had its problem areas. Eat your beans.

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After reading other reviews I decided to make this for my daughter's family who were coming for the day. The soup was very delicious and everyone wanted more. I doubled the recipe but only used 2 quarts of stock and 1 of water and used more garlic than in the directions. I pureed a little more than half of the soup to leave some texture, everything else I did as called for. It was rich and velvety. The subtle rosemary flavor was perfect. Not at all salty. I will surely make it again and gave my daughter a copy of the recipe for her collection.
Barbara C. Santa Cruz, Ca.

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This soup is certainly a good starting point. I think the flavor was good, but very understated. I would double the garlic for sure and add further seasonings. It would be quite tasty served in a sourdough bread bowl.

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This soup was delicious, and prep was very easy. I don't have a food mill, so I used a Cuisinart hand blender right in the stock pot. I also lightly drizzled olive oil on top, like the soup in the picture, and it added a nice extra layer of flavor. I will definitely make this again!