Best 2 Barefoot Contessas Rosemary White Bean Soup Recipes
Are you seeking a hearty, flavorful soup that embraces the essence of rustic Italian cooking? Look no further than Barefoot Contessa's Rosemary White Bean Soup. This savory dish, created by the renowned chef Ina Garten, combines the wholesome goodness of cannellini beans with a symphony of aromatic herbs, vegetables, and a luscious broth. Get ready to embark on a culinary journey as we explore this comforting soup, unveiling its secrets and providing you with a step-by-step guide to recreate this culinary masterpiece in your own kitchen.
Here are our top 2 tried and tested recipes!
ROSEMARY WHITE BEAN SOUP
Steps:
- 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. Drain.
- 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.
BAREFOOT CONTESSA'S ROSEMARY WHITE BEAN SOUP
Make and share this Barefoot Contessa's Rosemary White Bean Soup recipe from Food.com.
Provided by Miraklegirl
Categories Beans
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 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. Drain.
- 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.
Tips:
- Use dried beans: Dried beans are more flavorful and economical than canned beans. Be sure to soak them overnight before cooking.
- Sauté the vegetables: Sautéing the vegetables in olive oil brings out their flavor and makes the soup more flavorful.
- Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality broth. You can use homemade broth or a store-bought broth that is low in sodium.
- Season to taste: Season the soup with salt, pepper, and herbs to taste. You may also want to add a squeeze of lemon juice or a dollop of sour cream.
- Serve with a side of crusty bread: A side of crusty bread is the perfect way to soak up the delicious soup.
Conclusion:
Barefoot Contessa's Rosemary White Bean Soup is a delicious and easy-to-make soup that is perfect for a winter meal. The soup is made with dried white beans, vegetables, and herbs, and it is seasoned with rosemary, lemon, and salt and pepper. The soup is simmered until the beans are tender and the vegetables are cooked through. The soup can be served with a side of crusty bread or a salad.
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