Barefoot Contessa's Rosemary White Bean Soup

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A delicious thick soup. Perfect for fall and winter.

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Steps

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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.

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Drain.

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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.

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

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Add the drained white beans , rosemary , chicken stock , and bay leaf.

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Cover , bring to a boil , and simmer for 30 to 40 minutes , until the beans are very soft.

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Remove the rosemary branch and the bay leaf.

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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.

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Return the soup to the pot to reheat and add salt and pepper to taste.

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Serve hot.

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Ingredients

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dried cannellini beans, onions, olive oil, garlic cloves, rosemary sprig, chicken stock, bay leaf, kosher salt, fresh ground pepper