White Bean Soup With Rosemary
Source of Recipe
Adapted from "The Barefoot Contessa Cookbook" by Ina Garten (Clarkson Potter, 1999).
Recipe Introduction
Who knows what they want for dinner a night ahead of time?
So when it's cold and you crave a hearty white bean soup -- or black bean or
garbanzo or whatever -- omit that part of any recipe that reads "soak the
dried beans in water to cover overnight." That's why canned beans were
created. For every pound of dried beans, figure roughly three cups of
drained, canned beans.
This simple soup is subtly enhanced by rosemary. If you prefer more
earth-shattering flavor, enhance it with a ham hock. Or after reheating the
pureed soup, stir in some pancetta or prosciutto crisped first in a skillet
or finely chopped, steamed Swiss chard.
List of Ingredients
(2 to 4 servings)
2 tablespoons olive oil
1 1/2 to 2 cups finely chopped yellow onions (1 to 2 medium)
2 cloves garlic, very finely chopped
1 large branch rosemary (5 to 7 inches long)
About 3 cups drained cannellini beans (2 14.5-ounce cans)
4 cups chicken stock or broth
Salt and freshly ground black pepper to taste
Recipe
In a large, wide-bottomed stock pot or saucepan over medium heat, heat the
oil. Add the onions, garlic and whole rosemary branch and cook, stirring
occasionally, until the onions are softened and translucent, about 15
minutes. Add the white beans and stock or broth, cover partially, increase
the heat to medium-high, bring to a simmer and cook for 3 to 5 minutes.
Remove from the heat; set aside to cool for at least 5 to 10 minutes.
Remove and discard the rosemary branch. Transfer the cooled soup to a food
processor blender and puree until the desired consistency. (May need to
process in batches.) Return the soup to the pot or pan and place over medium
heat until warmed through. Season with salt and pepper to taste.
Per serving (based on 4): 290 calories, 19 gm protein, 47 gm carbohydrates,
10 gm fat, 5 mg cholesterol, 2 gm saturated fat, 1,022 mg sodium, 13 gm
dietary fiber
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