Barefoot Contessa's Rosemary White Bean Soup

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

A delicious thick soup. Perfect for fall and winter.

Ingredients Nutrition


  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.
  3. Add the garlic and cook over low heat for 3 more minutes.
  4. 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.
  5. 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.
  6. Return the soup to the pot to reheat and add salt and pepper to taste. Serve hot.
Most Helpful

Yum! I scaled this down for two and used canned beans for ease. I also left everything whole instead of pureeing and let this simmer most of the morning for our lunch. Wonderful and comforting. I love the taste of fresh rosemary.Thanks for posting.

zaar junkie December 20, 2010

I made this tonite for dinner, and the house smells fabulous! As I was making it, my husband thought he would try it early and had a bowl before it was pureed. He preferred the broth-y consistency, so I split the soup 1/2 pureed, 1/2 broth-y. I must admit, the pureed version is less appetizing in appearance, but tastes the same. Next time I would add more veggies for color.

Bread'n'Butter October 11, 2009

I love this soup, I have also made it in the crockpot by just dumping all the ingredients there and at the end, use the immersion blender to puree it. I also make it with large lima beans, it is comfort food and healthy.

Engineer in the Kitchen January 04, 2009