Rosemary and White Bean soup

(from Mainergirl’s recipe box)

Garnish with pancetta lardons, perhaps add carrots and celery to onions, ?deglaze with wine

Source: Ina Garten

Prep time: 10 minutes
Cook time: 40 minutes
Serves 6 people


  • 3 15oz cans white cannellini beans, rinsed
  • 4 cups sliced yellow onions (3 onions)
  • 2 tbsp good olive oil
  • 2 garlic cloves, minced
  • 1 large branch fresh rosemary (6 to 7 inches), wrapped in cheesecloth
  • 1 quart chicken stock
  • 1 bay leaf
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper


  1. 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. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. 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. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.

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