Barefoot Contessa Rosemary White Bean Soup is made with dried white cannellini beans, yellow onions, good olive oil, garlic, fresh rosemary, chicken stock, bay leaf, kosher salt, and freshly ground black pepper. This hearty Ina Garten recipe creates a comforting dinner that takes about 1 hour and can serve up to 6 people.
🧡 Why You’ll Love This Rosemary White Bean Soup Recipe:
- Rich Flavor: The combination of garlic, onions, and fresh rosemary creates a deep, savory taste that’s comforting and satisfying.
- Healthy and Nutritious: Made with simple, wholesome ingredients like white beans and chicken stock, this soup is both nourishing and hearty.
- Easy to Make: With straightforward instructions and minimal ingredients, this recipe is perfect for both beginners and experienced cooks.
- Perfect for Meal Prep: This soup can be made ahead of time and reheated, making it ideal for busy weeknights or meal prepping.
- Versatile Serving Options: Enjoy it as a standalone meal or pair it with crusty bread, a fresh salad, or your favorite side dish for a complete meal.
Barefoot Contessa Rosemary White Bean Soup Ingredients
- 1 pound dried white cannellini beans
- 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 chicken stock
- 1 bay leaf
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
How To Make Barefoot Contessa Rosemary White Bean Soup Â
- Soak the Beans: 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 and discard the soaking water.
- Saute the Onions and Garlic: In a large stockpot over medium heat, saute the onions with the olive oil until the onions are translucent, about 10 to 15 minutes, stirring occasionally. Add the garlic and cook over low heat for 3 more minutes, stirring occasionally.
- Cook the Beans: Add the drained white beans, rosemary branch, chicken stock, and bay leaf. Cover, bring to a boil, then reduce the heat and simmer for 30 to 40 minutes, until the beans are very soft. Check the beans for doneness and cook longer if needed.
- Remove Herbs: Remove the rosemary branch and the bay leaf.
- Puree the Soup: Pass the soup through the coarsest blade of a food mill, or place it in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. If using a food processor, do it in batches if necessary. Return the pureed soup to the pot.
- Reheat and Season: Reheat the soup gently over low heat. Add salt and pepper to taste. Serve hot.
Recipe Tips:
- Soak Beans Properly: Soak the beans in water for at least 6 hours or overnight in the fridge. This makes the beans soft and shortens cooking time.
- Use Fresh Rosemary: Fresh rosemary gives better flavor. Take out the rosemary branch before pureeing to avoid hard pieces in the soup.
- Monitor Onion Cooking: Cook onions on medium heat until they look clear, not brown. This gives the soup a sweeter taste.
- Simmer Gently: After the soup boils, lower the heat to simmer gently. Hard boiling can break the beans and change the soup’s texture.
What To Serve With Rosemary White Bean Soup?Â
This Rosemary White Bean Soup goes well with crusty bread, a fresh green salad, roasted vegetables, or a light pasta dish. It can also be served with grilled chicken, steamed rice, garlic toast, or a cheese platter for a tasty and full meal.
How To Store Leftovers Rosemary White Bean Soup?Â
- Refrigerate: Store the soup in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freeze the soup in a sealed container for up to 3 months. Thaw in the refrigerator overnight before reheating.
How To Reheat Leftovers Rosemary White Bean Soup?Â
- In The Oven: Preheat the oven to 350°F (175°C). Place the soup in an oven-safe dish, cover with foil, and heat for about 20 minutes or until hot.
- In The Microwave: Transfer the soup to a microwave-safe bowl and heat on high for 2-3 minutes, stirring halfway through.
- On The Stove: Pour the soup into a pot and warm over medium heat, stirring occasionally, until hot.
FAQ’S
Can I Use Canned Beans Instead Of Dried Beans?
Yes, you can use canned beans. Use about 3 cans (15 ounces each) of drained and rinsed white cannellini beans. Skip the soaking step and reduce the cooking time to about 20 minutes.
What Can I Substitute For Fresh Rosemary?
If you don’t have fresh rosemary, you can use 1 teaspoon of dried rosemary. Add it along with the other ingredients and remove before pureeing.
How Do I Make The Soup Thicker?
To make the soup thicker, you can reduce the amount of stock or simmer the soup longer until it reaches your desired consistency.
Barefoot Contessa Rosemary White Bean Soup Nutrition Fact
- Calories: 220
- Total Fat: 8g
- Saturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 800mg
- Total Carbohydrates: 30g
- Dietary Fiber: 8g
- Sugars: 3g
- Protein: 8g
More Ina Garten Recipes:
- Ina Garten Roasted Potato Leek Soup
- Ina Garten Tuscan White Bean Soup
- Ina Garten Ribollita Recipe
- Ina Garten Fish Chowder Recipe
Barefoot Contessa Rosemary White Bean Soup
Description
Barefoot Contessa Rosemary White Bean Soup is made with dried white cannellini beans, yellow onions, good olive oil, garlic, fresh rosemary, chicken stock, bay leaf, kosher salt, and freshly ground black pepper. This hearty Ina Garten recipe creates a comforting dinner that takes about 1 hour and can serve up to 6 people.
Ingredients
Instructions
- Soak the Beans:Â 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 and discard the soaking water.
- Saute the Onions and Garlic:Â In a large stockpot over medium heat, saute the onions with the olive oil until the onions are translucent, about 10 to 15 minutes, stirring occasionally. Add the garlic and cook over low heat for 3 more minutes, stirring occasionally.
- Cook the Beans:Â Add the drained white beans, rosemary branch, chicken stock, and bay leaf. Cover, bring to a boil, then reduce the heat and simmer for 30 to 40 minutes, until the beans are very soft. Check the beans for doneness and cook longer if needed.
- Remove Herbs:Â Remove the rosemary branch and the bay leaf.
- Puree the Soup:Â Pass the soup through the coarsest blade of a food mill, or place it in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. If using a food processor, do it in batches if necessary. Return the pureed soup to the pot.
- Reheat and Season:Â Reheat the soup gently over low heat. Add salt and pepper to taste. Serve hot.
Notes
- Soak Beans Properly: Soak the beans in water for at least 6 hours or overnight in the fridge. This makes the beans soft and shortens cooking time.
- Use Fresh Rosemary: Fresh rosemary gives better flavor. Take out the rosemary branch before pureeing to avoid hard pieces in the soup.
- Monitor Onion Cooking: Cook onions on medium heat until they look clear, not brown. This gives the soup a sweeter taste.
- Simmer Gently: After the soup boils, lower the heat to simmer gently. Hard boiling can break the beans and change the soup’s texture.
Barefoot Contessa Rosemary White Bean Soup, Ina Garten Rosemary White Bean Soup