Rosemary White Bean Soup Recipes

EASY ROSEMARY GARLIC WHITE BEAN SOUP

Steps:

• Before you begin, pour one of the cans of cannellini beans (with its liquid) into a blender and purée until smooth. Drain the other two cans of beans.
• Mince the garlic and add it to a soup pot with the olive oil. Sauté the garlic over medium for about one minute, or just until the garlic is very fragrant.
• Add the puréed cannellini beans, the other two cans of drained beans, broth, rosemary, thyme, crushed red pepper, and some freshly cracked pepper. Stir to combine.
• Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low, remove the lid, and allow it to simmer for 15 minutes, stirring occasionally.
• Smash the beans slightly to thicken the soup even more. Taste the soup and add salt if needed (I did not add any, this will depend on the salt content of your broth). Serve hot, with crusty bread for dipping!

WHITE BEAN SOUP WITH ROSEMARY & PARMESAN

Steps:

• In a large saucepan, cook the celery, onion, carrot and garlic in oil until tender. Stir in the rosemary, salt and pepper; cook 1 minute longer. Stir in broth and beans. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Meanwhile, cook pasta according to package directions., Remove soup from the heat; cool slightly. Place a third of the soup mixture in a blender. Cover and process until pureed; return to pan. Drain pasta; stir into soup. Heat through. Sprinkle with cheese.

CREAMY TUSCAN WHITE BEAN SOUP

Steps:

• In a medium saucepan over low heat, add the olive oil. When hot, add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is translucent and tender, about 10 minutes.
• Add the garlic and cook, stirring, for another minute.
• Add 2 cans cannellini beans, vegetable broth, and rosemary. Increase heat to high and bring to a boil. Reduce to a simmer and cook, uncovered, for 15 minutes.
• Remove from heat and allow mixture to cool to a safe temperature for pureeing. Using an immersion blender or transferring the soup to a blender in batches, completely puree mixture. If the soup seems too thick, add additional broth (the soup should be thinner than baby food but thicker than a brothy soup).
• Return to medium-low heat. Stir in the remaining two cans beans and, if using, the heavy whipping cream. Return to a simmer.
• Taste and season with additional kosher salt and freshly ground pepper if desired. Serve with additional chopped fresh rosemary and a drizzle of olive oil if you like.

BAREFOOT CONTESSA'S ROSEMARY WHITE BEAN SOUP

Steps:

• 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.