Best 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.

CREAMY WHITE BEAN AND CARROT SOUP WITH ROSEMARY OIL

Steps:

• Cook the beans as directed in white-bean recipe. Drain the beans, but reserve the cooking liquid. Remove the herb stems and season with the salt and pepper. Place the beans in a food processor with 3 cups of the cooking liquid and puree until smooth. Add the remaining 1/4 teaspoon salt.
• Transfer the soup to a saucepan and place over medium heat until hot. Taste and season with additional salt and pepper if needed. Ladle the soup among 4 bowls and swirl 1/4 teaspoon of the rosemary oil into each. Garnish with a sprig of rosemary and serve.

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 AND ROSEMARY SOUP

Steps:

• Rinse well and drain white beans. Rinsing away the liquid around canned beans can help cut down on the amount of gas you may experience from beans.
• In a large pot, warm the olive oil over medium-high heat. Add onion, carrot, and celery. Saute while stirring lightly until vegetables are soft (5 to 10 minutes).
• Add garlic and rosemary and saute for another 3 to 4 minutes.
• Add drained beans and vegetable stock.
• Bring to a boil, reduce heat, and simmer gently for 20 to 30 minutes.
• After simmering, place 1/3 to ½ of the bean soup in the blender.
• Carefully blend until thick and smooth. Caution: Be very careful when blending, letting steam and heat escape every few seconds, by lifting blender lid slowly throughout blending. If steam and heat build up, the lid can blow off the blender.
• Return blended soup to pot and stir to mix.
• Season with salt and pepper.
• Ladle soup into bowls and sprinkle each bowl with a little parmesan cheese.
• See above for chili variation.
• * if you do not like pureed soup, do not use the blender method just eat as cooked. I like it without the blender method.

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.

WHITE BEAN SOUP WITH ROSEMARY AND PARMESAN

Steps:

• Place beans in bowl or pot and add plenty of water to cover beans. Soak overnight. Drain beans, discarding water, and set beans aside.
• In large pot over medium heat, warm olive oil.
• Add onion, carrot and celery and saute, stirring, until vegetables are soft, about 10 minutes.
• Add garlic and rosemary and continue to saute for 3 minutes.
• Add drained beans and stock.
• Bring to a boil, then reduce heat to low and gently simmer, uncovered, until tender, 1 to 1-1/2 hours.
• Remove from heat and let cool slightly.
• Place one-third of the bean mixture in a blender or in a food processor fitted with a metal blade. Puree until smooth. Return the puree to soup and reheat gently.
• Season to taste with salt and pepper.
• Ladle soup into individual bowls. Garnish with freshly grated Parmesan cheese and parsley.

BUTTER BEAN/WHITE BEAN ROSEMARY SOUP (VEGAN)

Steps:

• Rinse and drain the beans well.
• Put all the ingredients into a pot and bring to a boil. Reduce and let simmer, loosely covered, for about 30 minutes or until the beans and onions have softened.
• Remove the rosemary sprig and bay leaf after cooking. Puree to your liking in a blender or food processor, then garnish with some fresh parsley.

ROSEMARY WHITE BEAN SOUP RECIPE - (4.5/5)

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.

ROSEMARY WHITE BEAN SOUP WITH OPTIONAL CHICKEN

Steps:

• In a medium saucepan over medium-low heat, add the olive oil (and butter if using) and cook until melted. Add the onion, carrots, and celery, and cook, stirring frequently, until tender, 5-6 minutes.
• Gently stir in the rosemary, garlic, and beans, and cook for another minute. Add broth. Increase heat to high and bring to a boil. Lower to a simmer. Cover and cook for 20 minutes.
• Season to taste with salt and freshly ground pepper.
• Transfer about 3 cups to a separate saucepan and add chicken. Bring to a simmer. Serve.

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, chopped 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 bay leaf. Blend half the soup. Return the soup to the pot to reheat and add salt and pepper to taste. Serve hot.