Rosemary White Bean Soup
Serves: 5
Leola Gaylord
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
43
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight
2
Drain
3
In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes
4
Add the garlic and cook over low heat for 3 more minutes
5
Add the drained white beans, rosemary, chicken stock, and bay leaf
6
Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft
7
Remove the rosemary branch and the bay leaf
8
Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed
9
Return the soup to the pot to reheat and add salt and pepper, to taste
10
Serve hot