Rosemary White Bean Soup

  • Level: Easy
  • Total: 6 hr 50 min
  • Prep: 10 min
  • Inactive: 6 hr
  • Cook: 40 min
  • Yield: 6 servings
Save Recipe

Ingredients

1 pound dried white cannellini beans

4 cups sliced yellow onions (3 onions)

1/4 cup good olive oil

2 garlic cloves, minced

1 large branch fresh rosemary (6 to 7 inches)

2 quarts chicken stock

1 bay leaf

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Directions

  1. In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain.
  2. In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

White Bean and Chicken Chili

Tuscan Bean Soup

Main Challenge: Skirt Steak Tostada with Black Beans and Mango Salsa

Rosemary-Scented White Beans

White Beans and Rosemary Crostini

White Bean and Escarole Soup

White Bean Soup Stew

White Bean and Escarole Soup

🤤 More Drool-Worthy Recipes