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    You are in: Home / Recipes / Barefoot Contessa's Rosemary White Bean Soup Recipe
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    Barefoot Contessa's Rosemary White Bean Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Miraklegirl's Note:

    A delicious thick soup. Perfect for fall and winter.

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    Units: US | Metric


    1. 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. 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. 3
      Add the garlic and cook over low heat for 3 more minutes.
    4. 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. 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. 6
      Return the soup to the pot to reheat and add salt and pepper to taste. Serve hot.

    Ratings & Reviews:

    • on December 20, 2010


      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.

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    • on October 11, 2009


      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.

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    • on January 04, 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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Barefoot Contessa's Rosemary White Bean Soup

    Serving Size: 1 (514 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 740.1
    Calories from Fat 183
    Total Fat 20.3 g
    Saturated Fat 3.5 g
    Cholesterol 14.3 mg
    Sodium 1590.8 mg
    Total Carbohydrate 101.9 g
    Dietary Fiber 30.6 g
    Sugars 16.9 g
    Protein 40.4 g

    The following items or measurements are not included:

    rosemary sprigs

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