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.
Ingredients
Scale
- 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
Instructions
- Bean Preparation: Submerge white beans in cold water, covering by 1 inch. Refrigerate overnight, then drain completely and discard soaking liquid.
- 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.
- 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.
- 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.
- 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