Sunday, 4 January 2009

Ina's Rosemary White Bean Soup

Freezing rain and ice pellets are assaulting my window panes, but we are safe and warm indoors. To comfort us in this nature offensive, I have made a big, bubbling pot of Rosemary White Bean Soup from the Barefoot Contessa, Ina Garten. A perfect pick for this week's Souper Sunday!

It is rich, healthy and satisfying. I love the woody flavour of the rosemary and the wholesomeness of the slightly al dente beans. Ina has yet to let me down.
Dress warm, keep your ears covered and drive carefully - 'cause baby it's cold outside!
More soup?

1 pound dried white cannellini beans (I used Great Northern beans)
4 cups sliced yellow onions (3 onions)
1/4 cup good 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 6 hours or overnight. Drain.
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. 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, until the beans are very soft. Remove the rosemary branch and the bay leaf. 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. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.
*I just used my immersion blender, so much easier!

Join Deb of Kahakai Kitchen for a Souper Sunday round-up every Sunday.
Check out Deb's site for more information.