Rosemary White Bean Soup recipe

[Guest guest]

This came out of my new " Barefoot Contessa Cookbook " by Ina Garten

I made this so I have a good hearty soup for today in the rain and for my

lunch at work tomorrow. Very tasty, I froze some in containers for later.

 

Rosemary White Bean Soup

 

1lb. dried white cannellini beans (any small white bean will do)

4 cups sliced yellow onions (3 onions)

1/4 cup good olive oil

2 garlic cloves, minced

1 large branch fresh rosemary (6 to 7 inches)

2 quarts vegetable broth

1 bay leaf

2 teaspoons kosher salt (I used celtic sea salt)

1/2 teaspoon freshly ground black pepper

 

In a medium bowl, cover bean with water by at least 1 inch

and leave them in the refrigerator for 6 hrs. or overnight. Drain.

In a large stockpot over low to medium heat, saute the onions

with the olive oil until onions are translucent, 10 to 15 minutes.

Add garlic and cook over low heat for 3 mins. or more. Add

the drained white beans, rosemary, vegetable broth and bay leaf.

Cover, bring to a boil, simmer for 30 to 40 mins. 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, add salt and

pepper to taste. Serve hot.

** Note:

I just used the potato masher and lightly mashed the beans, I didn't want

this soup pureed.

Serves 6

 

 

" I guarantee you; this place

will blow your mind. "

 

Source: Psychedelic Shack

Norman Whitfield

 

 

for Good - Make a difference this year.

 

 

[Guest guest]

I have this book also, but so far have not cooked anything out of

it. I have put " postie notes " on a lot of pages of the cookbook to

try sometime. I am glad you gave a review of this soup as now for

sure I am going to try it soon. I do like things a bit spicier than

you from what I have seen, but heat can always be added.

Now I have to go to amazon.com and check out the Moosewood Rest.

cookbook. Why do I have this compulsion over cookbooks???I have no

room. I am eyeballing my office wondering where in this tiny room

could I pur more bookshelves. NO WAY!!!

Patricia

 

 

, purplepassion

<thelilacflower> wrote:

>

> This came out of my new " Barefoot Contessa Cookbook " by Ina Garten

> I made this so I have a good hearty soup for today in the rain

and for my lunch at work tomorrow. Very tasty, I froze some in

containers for later.

>

> Rosemary White Bean Soup

>

> 1lb. dried white cannellini beans (any small white bean will do)

> 4 cups sliced yellow onions (3 onions)

> 1/4 cup good olive oil

> 2 garlic cloves, minced

> 1 large branch fresh rosemary (6 to 7 inches)

> 2 quarts vegetable broth

> 1 bay leaf

> 2 teaspoons kosher salt (I used celtic sea salt)

> 1/2 teaspoon freshly ground black pepper

>

> In a medium bowl, cover bean with water by at least 1 inch

> and leave them in the refrigerator for 6 hrs. or overnight.

Drain.

> In a large stockpot over low to medium heat, saute the onions

> with the olive oil until onions are translucent, 10 to 15

minutes.

> Add garlic and cook over low heat for 3 mins. or more. Add

> the drained white beans, rosemary, vegetable broth and bay leaf.

> Cover, bring to a boil, simmer for 30 to 40 mins. 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,

add salt and

> pepper to taste. Serve hot.

> ** Note:

> I just used the potato masher and lightly mashed the beans, I

didn't want

> this soup pureed.

> Serves 6

>

>

> " I guarantee you; this place

> will blow your mind. "

>

> Source: Psychedelic Shack

> Norman Whitfield

>

>

> for Good - Make a difference this year.

>

>