Barefoot Contessa’s Heartwarming Rosemary White Bean Soup Recipe for Chilly Days

Soup lovers rejoice as this hearty rosemary white bean soup recipe from Barefoot Contessa takes comfort food to another level.

Ina Garten’s culinary magic shines through in every spoonful of this rustic, soul-warming dish.

The fragrant rosemary weaves its aromatic spell, creating a symphony of flavors that dance across your palate.

Fresh ingredients come together effortlessly, promising a meal that feels both elegant and homey.

Each ingredient tells a story of simplicity and sophistication, classic hallmarks of Garten’s cooking style.

Warm bowls of this soup beckon you to slow down and savor each delectable bite.

Grab your ingredients and let’s turn this recipe into a delicious reality that will have everyone asking for seconds.

Kitchen Gear for Rosemary White Bean Soup

• Large Stockpot: Essential for sautéing onions and cooking the entire soup, with enough space to hold all ingredients.
• Medium Bowl: Perfect for soaking beans overnight, ensuring proper hydration.
• Food Mill or Food Processor: Crucial for creating the soup's smooth, coarse texture and blending ingredients.
• Wooden Spoon: Ideal for stirring onions and beans during cooking, preventing sticking.
• Measuring Cups: Helps accurately measure beans and stock for consistent results.
• Sharp Knife: Needed for chopping onions and garlic with precision.
• Colander: Useful for draining soaked beans and removing excess water.

How to Make Rosemary White Bean Soup

• Bean Preparation

Soak dried white beans overnight in cold water, ensuring they’re completely submerged. Discard soaking liquid before cooking.

• Flavor Foundation

Gently sauté chopped onions in olive oil until they become soft and translucent. Add minced garlic and cook briefly to release aromatic oils.

• Soup Simmering

Combine soaked beans with fresh chicken stock, fragrant rosemary, and a bay leaf. Let the mixture simmer slowly until beans become incredibly tender and start breaking down naturally.

• Texture Transformation

Blend the soup using a food processor or food mill, creating a silky smooth consistency. Work in small batches to ensure even processing.

• Final Touches

Warm the pureed soup over low heat. Season generously with sea salt and freshly cracked black pepper. Taste and adjust seasoning as needed before serving.

Tips to Switch Up Rosemary White Bean Soup

• Accelerate bean softening by adding a pinch of baking soda to the soaking water, which helps break down tough proteins and reduces cooking time.
• Create a smoother texture by using an immersion blender directly in the pot for easier cleanup and more controlled consistency.
• Swap chicken stock with vegetable broth for a vegetarian version or add pancetta for a richer, meaty undertone that complements the rosemary.
• Garnish with crispy bacon bits, fresh chopped herbs, a drizzle of extra virgin olive oil, or croutons to add exciting texture and visual appeal to the soup.
• This soup tastes even better the next day, so prepare it in advance and store in the refrigerator for up to 4 days, allowing flavors to meld and intensify.

Ways to Serve Rosemary White Bean Soup

• Rustic Italian Dinner Companion: Pair this creamy rosemary white bean soup with crusty ciabatta bread or garlic crostini for a hearty meal that transports you straight to Tuscany.
• Fresh Herb Garnish: Sprinkle chopped fresh rosemary or parsley on top of the soup just before serving to add a bright, aromatic finish and enhance the herb's delicate flavor.
• Protein Power-Up: Add crispy pancetta crumbles or grilled chicken strips on top to transform this soup into a more substantial main course that satisfies hunger and adds extra protein.
• Wine Pairing Magic: Complement the soup's earthy flavors with a light white wine like pinot grigio or a crisp sauvignon blanc for an elevated dining experience.

Storing and Reheating Rosemary White Bean Soup

• Maximize Freshness: Store soup in airtight containers in the refrigerator for up to 4 days, ensuring flavors remain rich and vibrant.
• Freeze for Future Meals: Transfer cooled soup to freezer-safe containers, leaving 1-inch space at the top. Freeze for up to 3 months, creating a quick and delicious meal option.
• Restore Texture When Reheating: Gently warm soup over low heat, stirring occasionally. Add a splash of chicken stock or water if the soup becomes too thick, restoring its original creamy consistency.
• Smart Portioning: Divide soup into individual serving containers for easy grab-and-go lunches or quick weeknight dinners, making meal prep a breeze.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Calories: 320 kcal

Servings: 6

Ingredients Needed for Rosemary White Bean Soup

• Dried White Beans: Creamy foundation that provides hearty texture and rich protein, select beans without cracks or discoloration for best results.
• Chicken Stock: Liquid gold that deepens flavor profile, choose low-sodium versions for controlled seasoning.
• Bay Leaf: Aromatic herb adding subtle earthy undertones, select fresh and fragrant leaves.

• Onions, Garlic: Flavor powerhouses that create delicious foundational taste, choose firm onions with no soft spots and garlic with tight, unbroken skins.

• Rosemary: Fresh herb bringing woodsy Mediterranean essence, select vibrant green sprigs with strong fragrance.
• Olive Oil: Silky base for sautéing vegetables, opt for extra virgin for superior taste.
• Salt, Black Pepper: Essential final touches for balancing and enhancing overall taste, use freshly ground pepper for maximum flavor impact.

Hearty Rosemary White Bean Soup Recipe

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• Total Time: 1 hour 15 minutes
• Yield: 6 1x

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Description

Classic rosemary white bean soup offers comfort through hearty ingredients from Ina Garten’s kitchen. Mediterranean flavors blend seamlessly, inviting you to savor each spoonful of this rustic, nourishing dish.

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Ingredients

Scale 1x2x3x

• 2 quarts (1.9 liters) chicken stock
• 1 pound (454 grams) dried white cannellini beans
• 4 cups (600 grams) sliced yellow onions (3 onions)
• ¼ cup (60 milliliters) good olive oil
• 2 garlic cloves, minced
• 1 large branch fresh rosemary (6 to 7 inches)
• 1 bay leaf
• 2 tsps kosher salt
• ½ tsp freshly ground black pepper

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Instructions

1. Bean Preparation: Submerge white beans in cold water, covering by 1 inch. Refrigerate overnight, then drain completely and discard soaking liquid.
2. Aromatic Base: In a large stockpot, heat olive oil and sauté onions until translucent and golden, approximately 10-15 minutes. Add minced garlic, cooking on low heat for 2-3 minutes to release fragrant notes without scorching.
3. Liquid Integration: Combine drained white beans, fresh rosemary sprig, chicken stock, and bay leaf in the pot. Bring to a vigorous boil, then reduce to a gentle simmer. Cover and cook for 35-45 minutes, stirring periodically and monitoring bean tenderness.
4. Texture Transformation: Remove rosemary and bay leaf. Process soup using a food mill or food processor, creating a rustic, velvety consistency. Work in small batches if needed.
5. Final Seasoning and Serving: Return pureed soup to stockpot, warming gently. Season with salt and freshly ground black pepper. Ladle into heated serving bowls, ensuring each portion is piping hot and ready to be enjoyed immediately.

Notes

• Soak Smartly: Overnight bean soaking guarantees tender, evenly cooked beans without tough or hard centers, maximizing soup’s creamy texture.
• Gentle Garlic Technique: Low heat prevents garlic from burning or turning bitter, preserving its delicate, nutty flavor profile in the soup.
• Texture Transformation: Using a food mill or processor creates a rustic, velvety consistency that balances bean chunks with smooth base, enhancing overall mouthfeel.
• Season Strategically: Adding salt and pepper at the final stage allows precise flavor adjustment, preventing over-seasoning and maintaining ingredient integrity.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 320
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 10 g
• Protein: 12 g
• Cholesterol: 0 mg