Best 4 Rosemary White Bean Soup 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.

WHITE BEAN SOUP WITH ROSEMARY & PARMESAN

Steps:

• In a large saucepan, cook the celery, onion, carrot and garlic in oil until tender. Stir in the rosemary, salt and pepper; cook 1 minute longer. Stir in broth and beans. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Meanwhile, cook pasta according to package directions., Remove soup from the heat; cool slightly. Place a third of the soup mixture in a blender. Cover and process until pureed; return to pan. Drain pasta; stir into soup. Heat through. Sprinkle with cheese.

BAREFOOT CONTESSA'S 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.

WHITE BEAN, TOMATO AND ROSEMARY SOUP

Steps:

• - Place the beans, bay leaf, and rosemary sprig in a small soup pot and add enough water to cover. Simmer until the beans are tender, 1 hour, adding more if necessary. Remove from the heat and let the beans cool in the liquid. Strain off the liquid and set the beans aside. - Preheat the oven to 350 F. Lightly oil a baking pan. - Remove the top of the garlic head to expose 1/4 inch of the cloves and place in the baking pan. Halve the tomatoes lengthwise and add to the pan. Roast until the garlic is soft and lightly browned, about 40 minutes. Let cool. Squeeze the garlic head to extrude the garlic or individually peel the cloves. Set aside. - Peel and cut the onion, celery and carrot into small dice. Heat 1 tablespoon oil in a small soup pot. Add the diced vegetables, cover, and cook over low heat until soft but not browned, 20 minutes. - Add the beans, garlic, tomatoes (reserving 8 halves for garnish), minced rosemary, and broth and simmer for 15 minutes. Puree the soup with an immersion blender until smooth. If the soup is too thick, thin with additional broth. If it's too thin, return to the heat and cook until reduced to the desired consistency. Add the vinegar, the remaining 3 tablespoons oil and the salt and pepper. - Ladle 1/2 cup soup into each bowl, then top with a roasted tomato half, add some freshly ground pepper, and drizzle with a bit of oil. - (Extra Final Touch) Stir 1 teaspoon pesto into each bowl just before serving.