Rosemary White Bean Soup

Name: Rosemary White Bean Soup
Prep time: 6 h 50 min
Cook time: 6 h 50 min
Total time: 6 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 1 teaspoons freshly ground black pepper; 454 grams dried white cannellini beans; 2 liters chicken stock; 2 garlic cloves, minced; 2 teaspoons kosher salt; 59 milliliters good olive oil; 1 large branch fresh rosemary (6 to 7 inches); 946 milliliters sliced yellow onions (3 onions)

Rosemary White Bean Soup is a gluten free, dairy free, and vegetarian main course. One portion of this dish contains around 13g of protein, 13g of fat, and a total of 292 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of onions, olive oil, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes about 6 hours and 50 minutes.

Instructions

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.

Ingredients you will need

Beans

Water

Equipment you will use

Bowl

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.

Ingredients you will need

Olive Oil

Onion

Equipment you will use

Pot

Add the garlic and cook over low heat for 3 more minutes.

Ingredients you will need

Garlic

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.

Ingredients you will need

Chicken Stock

White Beans

Bay Leaves

Rosemary

Beans

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.

Ingredients you will need

Salt And Pepper