The original recipe comes from Ina Garten, The Barefoot Contessa. I typically make this soup twice a year, double the recipe and use often for busy week night dinners.
The recipe calls for dried white beans, but if time is an issue, canned beans work great too. I also add a couple of canned beans after the soup is pureed to balance out the texture.
This soup is easy and freezes GREAT!
Prep Time, Not Including Soaking Beans: 10 minutes
Cooking Time: 1 hour
1-pound dried white cannellini beans – Soaked and Rinsed for 24 hours
2 cans cannellini beans, drained and rinsed
4 cups sliced yellow onions (3 onions)
2 tbsp. 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
- In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for at least 6 hours or overnight. Drain. If you have time, it is best to soak beans for 1-2 days. If you have no time, used canned beans.
- In a large stockpot over low to medium heat, sauté 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 or until the beans are very soft.
- Remove the rosemary branch and the bay leaf.
- Use an immersion blender, 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, add canned beans and salt and pepper to taste. The canned beans give a nice balance to the pureed soup. Reheat
- Serve hot.