Saturday, November 27, 2010

Rosemary White Bean Soup

The was the perfect use for some of the chicken stock I made the other week since the stock already had a subtle Rosemary flavor.

Source:  Adapted from The Barefoot Contessa Cookbook

1 pound dried white cannellini beans*
4 c. sliced yellow onions (3 onions)
1/4 c. olive oil
2 garlic cloves, minced
1 large branch fresh rosemary (6-7 inches)
2 quarts chicken stock
1 bay leaf
2 t. sea salt (or more, to taste)
1/2 t. freshly ground pepper

In a medium bowl, cover the beans with water by at least 1" and soak in the refrigerator for 6 hours or overnight.  Drain.

In a large stockpot over low to medium heat, saute the onions with olive oil until onions are translucent, 10-15 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 30-40 minutes, until the beans are very soft.  Remove rosemary branch and bay leaf.  Pulse briefly in food processor or blender.  Return soup to the pot to reheat and add salt and pepper to taste.  Serve hot.

*Note:  substitute 4-16 oz. cans, rinsed and drained for the dried beans.

My note:  I added 2 chopped, roasted chicken breasts at the end, as well as some chopped, crispy chicken skin as a garnish - delicious!!

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