var_dump($adSection);

White Bean Soup with Rosemary

77 Reviews
91% would make this recipe again

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

Brining : 8 h Preparation : 10 min Cooking : 1 h 40 min
320 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Kid-friendly

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 550 g
7 cups chicken broth 1.75 L
salt [optional]
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.

Remarks

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 (290g)

Amount

% Daily Value

Calories

320

Fat

9 g

13 %

Saturated 1.3 g
+ Trans 0 g

7 %

Cholesterol

0 mg

Sodium

580 mg

24 %

Carbohydrate

47 g

16 %

Fibre

14 g

57 %

Sugars

3 g

Protein

16 g

Vitamin A

0 %

Vitamin C

11 %

Calcium

13 %

Iron

28 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : ½ serving
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 ¾ servings

Claims

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

DIABETES Exchange

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

Leave a review

You have to be logged in to leave a review

Members' Reviews

77 Reviews (68 with rating only ) 91% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
lafayette
october 05, 2011

Tasty but I definitely need an immersion blender for this one...

Useful 0
SarahB9831
march 27, 2011 | I would make this recipe again

Very good! I added 3 times the amount of garlic and the taste was amazing. I would definitely make this again! I also added more chicken broth than the recipe stated, but I added some cream, and it tasted great.

Useful 0
bredarosheen
february 04, 2011 | 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
Krytes
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
gingerlondon
september 13, 2010 | I would make this recipe again

I really liked this recipe, it's simple and with just the right ingredents it tastes great (also threw in a few sprigs of thyme along with the rosemary). I don't have a food mill so I used a blender and the texture seemed just fine to me. I'll be making this again.

Useful 1

This recipe is in the following categories

Beans/Legumes | Main courses/Entrées | Soups | High Iron | Low Saturated Fat | Halal | High Fibre | Low Cholesterol | Kosher | Italian

Top Reviews

View All Reviews
Katharsis
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
Krytes
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
bredarosheen
february 04, 2011 | 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