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Rosemary White Bean Soup

Course Soup
Cuisine California Greek
Keyword rosemary, soup, whitebean
Servings 6
Author Mary Papoulias-Platis

Ingredients

  • 1 pound white cannellini beans
  • 4 cups sliced yellow onions (3 onions)
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 large branch fresh rosemary, 6-7 inches 6-7 inches
  • 2 quarts vegetable broth, or chicken broth
  • 1 bay leaf
  • 1 teaspoon kosher salt or more to adjust to your taste
  • 1/2 teaspoon freshly ground pepper

Instructions

  1. In a medium bowl, cover the beans with water by at least an inch and leave them in the refrigerator for 6 hours or overnight.

  2. Or boil the beans in a large pot of water for 1 1/2 hours. Drain the beans.

  3. In a large stockpot add the olive oil and saute onions for 10-15 minutes until softened.

  4. Add the garlic and cook for 3 more minutes.

  5. Add the drained beans, rosemary, stock, and bay leaf.

  6. Cover, bring to boil and simmer for 30-40 minutes until the beans are very soft.
  7. Remove the rosemary branch and the bay leaf.

  8. Place in a food processor, blender, or a hand blender, puree until smooth.

  9. Return the soup to the pot to reheat, add the salt and pepper to taste.

  10. Can be drizzled with extra virgin olive oil and rosemary flowers.
  11. Serve warm.

Recipe Notes

This recipe is adapted from the Barefoot Contessa Cookbook