Barefoot Contessa Rosemary White Bean Soup Recipe
Rosemary White Bean Soup is a classic, creamy soup made with white beans, garlic, onions, and fresh rosemary. It’s a simple, rustic dish inspired by Italian flavors and can be enjoyed as a main course or a side dish with crusty bread.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Soup
- Method: Simmering
- Cuisine: Italian-American
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 (15-ounce) cans of white beans (cannellini or Great Northern), drained and rinsed
- 4 cups vegetable or chicken broth
- 2 sprigs fresh rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon lemon zest (optional, for brightness)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Step 1: Sauté the Aromatics
- Heat the oil: In a large pot over medium heat, warm the olive oil.
- Cook the onion: Add the chopped onion and sauté for 5–7 minutes until softened.
- Add the garlic: Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Simmer the Soup
- Add the beans and broth: Pour in the drained white beans and broth.
- Add seasoning: Stir in rosemary sprigs, salt, black pepper, and red pepper flakes (if using).
- Simmer: Bring to a gentle boil, then reduce heat and let simmer for 20 minutes, allowing flavors to develop.
Step 3: Blend for a Creamy Texture
- Remove rosemary sprigs: Take out the rosemary sprigs before blending.
- Blend the soup: Use an immersion blender to puree until smooth, or leave some beans whole for texture.
- Adjust consistency: Add more broth if needed to reach the desired thickness.
Step 4: Add Finishing Touches
- Enhance the flavor: Stir in lemon zest for brightness.
- Taste and adjust: Add more salt or pepper as needed.
Step 5: Serve
- Garnish and enjoy: Sprinkle fresh parsley on top and serve warm.