With a vegetarian in the house, we eat a lot of beans. I'll admit, I get tired of them. I made this soup for the first time this week, and it is a welcome change. It is thinner than many white bean soups, and rich in flavour. It's a keeper. The recipe is taken from The Barefoot Contessa Cookbook. I have reduced the oil and salt.
Rosemary White Bean Soup
1 pound dried white cannellini or navy beans
4 c sliced onions
2 tbsp olive oil
2 garlic cloves, minced
1 large branch fresh rosemary (6-7 inches)
2 quarts chicken stock
1 bay leaf
1-2 tsp kosher salt
1/2 tsp freshly ground black pepper
In a medium bowl, cover beans with water by at least one inch and leave in refrigerator for 6 hours or overnight. Drain.
In a large stockpot over low to medium heat, saute onions in olive oil until translucent, 10-15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add drained white beans, rosemary, stock and bay leaf. Cover, bring to a boil and simmer 30-40 minutes, until the beans are very soft. (NB Using navy beans, I found it took a full hour.) Remove rosemary branch and bay leaf. Transfer soup to food processor and pulse until coarsely pureed. Return to pot, reheat and add salt and pepper. Serve hot.
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