White Bean Soup with Rosemary

85 Reviews
89% would make this recipe again

A very simple Tuscan soup where the rosemary steals the show.

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Soaking : 8 h Preparation : 10 min Cooking : 1 h 40 min
280 calories/serving

Ingredients

2 onions, coarsely chopped 400 g
2 cloves garlic, minced
2 tbsp olive oil, for sautéing 30 mL
2 sprigs rosemary, fresh, whole 10 g
2 3/4 cups white beans (dried) great Northern, or navy beans 550 g
7 cups chicken broth 1.75 L
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
3 tbsp extra virgin olive oil, when serving [optional] 45 mL

Before you start

The beans must be soaked in water overnight.

A pressure cooker will reduce the beans' cooking time from 1 ½ h to 30 min. A food-mill will be very useful to purée the soup.

Method

  1. Prepare the onion and garlic. Coarsely chop the onion and mince the garlic.
  2. Heat the sautéing oil in a pot over low heat. Sweat the onion 2-3 min, then add the whole sprig(s) of rosemary and cook 10-15 min, with occasional stirring. Drain the beans, add them to the pot, then add the garlic and broth. Bring to a boil, then lower the heat, cover and cook 1 ½ h or longer, until the beans are soft. Alternatively, you may use a pressure cooker and reduce the cooking time from 1 ½ h to about 30 min.
  3. Remove the sprig(s) of rosemary and purée the soup using a food-mill (the texture will be much smoother than using a blender). Put the soup back into the pot, warm it through, then season with salt and pepper to taste. If the soup is too thick, it may be thinned with some broth or water.
  4. Serve the soup into bowls and drizzle with the extra virgin olive oil.

Observations

This soup will keep up to 5 days in the refrigerator or up to 4 months in the freezer.

Nutrition Facts Table

per 1 serving (290 g)

Amount

% Daily Value

Calories

280

Fat

3 g

5 %

Saturated 0.6 g
+ Trans 0 g

3 %

Cholesterol

0 mg

Sodium

580 mg

24 %

Carbohydrate

47 g

16 %

Fibre

14 g

57 %

Sugars

3 g

Net Carbs

33 g

Protein

16 g

Vitamin A

0 %

Vitamin C

11 %

Calcium

13 %

Iron

28 %
More info

Claims

This recipe is :
Excellent source of  :
Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Phosphorus, Potassium, Vitamin B1
Good source of  :
Niacin, Selenium, Vitamin B6, Zinc
Source of  :
Calcium, Pantothenic Acid, Vitamin B2, Vitamin C, Vitamin E, Vitamin K
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Vegetables 1
Meat and Alternatives 2
Fats 1 ½
More info
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Reviews

85 Reviews (74 with rating only) 89% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
january 23, 2009 | I would make this recipe again

I didn't think I would like this, but the flavour and texture were awesome. Even better the next day. Definitely use fresh rosemary. It's totally worth it.

Useful 3
november 01, 2010 | I would make this recipe again

Creamy texture and mild, delicate taste. I didn't have fresh rosemary, so I used dried and it still tasted and smelled great!

Useful 2
Anonyme
october 20, 2021 | I would make this recipe again

Wow... this is an amazing soup. I too do not have a food mill so I used my immersion blender and it worked great. I loved everything about this soup (which surprised me) - taste, texture, ease of preparation; it is a new favorite!

Useful 1

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