Wednesday, June 29, 2011

Soup's On!: Rosemary White Bean Soup

With the summer season officially upon us, eating lighter, yet tasty, fare is often top of mind.  So when I recently wanted to take advantage of the fresh rosemary I had on hand, this favorite recipe for Rosemary White Bean soup was the perfect light and tasty meal. 

It's a simple, satisfying soup that gives a nod to what I love about Italian cuisine.  And once you've tried it, it will likely become a regular in your soup repertoire, no matter the season.

I had forgotten how much I enjoyed it until recently, but was happily reminded. I'm so glad that the simple things in life are often the best.

Happy Eating! 

Rosemary White Bean Soup

1 pound dried white cannellini beans
4 cups sliced yellow onions (2 to 3 onions)
1/4 cup olive oil
2 garlic cloves, minced
1 large or a few medium branches fresh rosemary (6 to 7 inches)
2 quarts chicken stock
1 bay leaf
2 teaspoons kosher salt, plus more to taste as desired
1/2 teaspoon freshly ground black pepper, plus more to taste as desired

Do Ahead:  Place beans in a medium bowl, cover with water and refrigerate for at least 6 hours or overnight. Drain before use.

In a large stockpot over low to medium heat, saute the onions with the olive oil and a generous sprinkling of salt until the onions are translucent.  Add the garlic and cook over low heat for 2-3 minutes longer.  Add the drained white beans, rosemary, chicken stock, and bay leaf.  Cover, bring to a boil and simmer for 30 to 40 minutes, or until the beans are very soft.  

Remove the rosemary branch(es) and the bay leaf and puree slightly to a coarse consistency.  Season with salt and pepper to taste and enjoy!
Recipe adapted from Ina Garten.


© D.M.R. Fine Foods. All rights reserved.