Ingredients for Barefoot Contessa's Rosemary White Bean Soup
- 1 pound dried cannellini beans
- 2 cups chopped yellow onions
- 3 tablespoons good olive oil
- 3 garlic cloves, minced
- 2 fresh rosemary sprigs
- 6 cups chicken stock
- 2 bay leaves
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- Olive oil, for garnish (optional)
- Fresh rosemary, for garnish (optional)
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How to Make Barefoot Contessa's Rosemary White Bean Soup
- If using dried beans: In a large bowl, cover the beans with at least 2 inches of water and soak in the refrigerator for at least 6 hours or overnight. Drain and rinse thoroughly.
- Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 10-15 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the drained white beans (canned or soaked), rosemary sprigs, chicken stock, and bay leaf.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the beans are very tender.
- Remove the rosemary sprigs and bay leaf. Carefully transfer the soup to a blender (in batches if necessary) or use an immersion blender to puree until smooth or to your desired consistency.
- Return the soup to the pot. Season with salt and pepper to taste. Reheat gently if needed.
- Serve hot and enjoy! Garnish with a drizzle of olive oil and fresh rosemary, if desired.
Nutrition Information (Approximate per serving)
Sodium
66 g
Sugar
67g
Fat
17g
Carbs
33g
