Description
Ina Garten’s rosemary white bean soup delivers rustic Italian comfort with elegant simplicity. Creamy cannellini beans mingle with aromatic herbs, creating a nourishing bowl that whisks you straight to the Tuscan countryside.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) dried white cannellini beans
- 2 quarts (1.9 liters) chicken stock
- 4 cups (600 grams) sliced yellow onions (3 onions)
Herbs and Seasonings:
- 1 large branch fresh rosemary (6 to 7 inches)
- 1 bay leaf
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
Additional Ingredients:
- ¼ cup (60 milliliters) good olive oil
- 2 garlic cloves, minced
Instructions
- Prepare the white beans by submerging them in cold water, ensuring they are covered by at least 1 inch (2.54 centimeters). Refrigerate for 6 to 8 hours or overnight to soften. Drain and discard the soaking liquid thoroughly.
- Heat olive oil in a large stockpot over medium temperature. Sauté diced onions until they become translucent and slightly golden, approximately 10 to 15 minutes, stirring intermittently to prevent burning.
- Introduce minced garlic to the onion mixture, reducing heat to low. Cook for an additional 2 to 3 minutes, allowing the garlic to release its aromatic essence without browning.
- Add the drained white beans to the pot along with fresh rosemary sprig, chicken stock, and bay leaf. Ensure all ingredients are well combined.
- Bring the mixture to a rolling boil, then immediately reduce heat to a gentle simmer. Cover the pot and allow the beans to cook for 35 to 45 minutes, stirring occasionally and checking for tenderness.
- Extract the rosemary sprig and bay leaf from the soup, discarding them completely.
- Transform the soup’s texture by using a food mill with the coarsest blade or a food processor. Process in small batches if necessary, creating a coarse yet smooth consistency.
- Return the pureed soup to the stockpot and warm gently over low heat. Season with salt and freshly ground black pepper to enhance the flavors.
- Ladle the hot soup into serving bowls, ensuring each portion is heated thoroughly. Serve immediately for optimal taste and temperature.
Notes
- Preserve the delicate rosemary flavor by removing the branch before blending, ensuring a smooth texture without woody pieces.
- Soften beans thoroughly by soaking them overnight in cold water, dramatically reducing cooking time and improving digestibility.
- Caramelize onions slowly on medium heat to unlock their natural sweetness without burning, creating a rich foundational taste.
- Control the cooking temperature by switching to a gentle simmer after initial boiling, protecting the beans’ integrity and soup’s consistency.
- Select fresh, high-quality rosemary for maximum aromatic impact, transforming the soup from ordinary to extraordinary.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 278 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg