Barefoot Contessa's Rosemary White Bean Soup
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A delicious thick soup. Perfect for fall and winter.
- Ready In:
- 1hr 15mins
- 1 lb white dried cannellini beans
- 4 cups onions, sliced
- 1⁄4 cup olive oil
- 2 garlic cloves, minced
- 1 large fresh rosemary sprig (6-7 INCHES)
- 2 quarts chicken stock
- 1 bay leaf
- 2 teaspoons kosher salt
- 1⁄2 teaspoon fresh ground pepper
- 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.
- 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.
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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.1Reply
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