Description
This creamy white bean soup is infused with the earthy aroma of fresh rosemary, making it a perfect dish for chilly days. It’s simple to prepare and packed with flavor.
Ingredients
Units
Scale
- 1 pound dried white cannellini beans
- 4 cups sliced yellow onions (about 3 onions)
- 1/4 cup good olive oil
- 2 garlic cloves, minced
- 1 large branch fresh rosemary (6 to 7 inches)
- 2 quarts (8 cups) chicken stock
- 1 bay leaf
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Soak the Beans: Place the dried cannellini beans in a medium bowl and cover them with water by at least 1 inch. Refrigerate and soak for 6 hours or overnight. Drain and set aside.
- Sauté the Onions and Garlic: In a large stockpot over medium heat, warm the olive oil. Add the sliced onions and sauté until translucent, about 10 to 15 minutes. Add the minced garlic and cook for an additional 3 minutes.
- Cook the Beans: Add the drained beans, fresh rosemary branch, chicken stock, and bay leaf to the pot. Cover and bring to a boil, then reduce the heat and simmer for 30 to 40 minutes, until the beans are very soft.
- Remove Herbs: Discard the rosemary branch and bay leaf from the soup.
- Puree the Soup: Using a food mill fitted with the coarsest blade, process the soup to achieve a coarse puree. Alternatively, pulse the soup in a food processor fitted with a steel blade until coarsely pureed. Return the soup to the pot.
- Season and Serve: Reheat the soup gently. Season with kosher salt and freshly ground black pepper to taste. Serve hot.
Notes
- For a vegetarian version, substitute chicken stock with vegetable broth.
- If you prefer a smoother texture, blend the soup longer until it reaches your desired consistency.
- This soup pairs well with crusty bread or a fresh green salad.