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White Bean Soup with Rosemary

11 Reviews
80% 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
  • Vegetarian
  • Kid-friendly
  • Artery-healthy
  • Heart-healthy

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 vegetable broth, low-sodium 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

6 %

Cholesterol

0 mg

Sodium

60 mg

3 %

Carbohydrate

48 g

16 %

Fibre

15 g

59 %

Sugars

4 g

Protein

15 g

Vitamin A

0 %

Vitamin C

11 %

Calcium

13 %

Iron

29 %

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, Sodium
Source of  :
Calcium, Pantothenic Acid, Vitamin B12, 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
Diet-related health claims  :
Artery-healthy, Heart-healthy

DIABETES Exchange

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

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Members' Reviews

11 Reviews (9 with rating only ) 80% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
juliapurdy
march 13, 2012

The flavor is pretty good although I didn't taste much rosemary in mine. What I'm unsure about is the texture. I think I prefer a chunkier bean soup. I used a pressure cooker and vitamix to blend and the consistency was a bit like baby food. If I make again, I may skip the blending step.

Useful 0
ambrosia27
january 26, 2011 | I would make this recipe again

I didn't have Rosemary so I used Thyme... not sure how different the taste was but it tasted great to me. I will have to try Rosemary next time, though... The cooking time is quite long - 1 1/2 hours - without a slow cooker but it's a great tasting soup, very simple and just yum!

Useful 0

Top Reviews

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juliapurdy
march 13, 2012

The flavor is pretty good although I didn't taste much rosemary in mine. What I'm unsure about is the texture. I think I prefer a chunkier bean soup. I used a pressure cooker and vitamix to blend and the consistency was a bit like baby food. If I make again, I may skip the blending step.

Useful 0
ambrosia27
january 26, 2011 | I would make this recipe again

I didn't have Rosemary so I used Thyme... not sure how different the taste was but it tasted great to me. I will have to try Rosemary next time, though... The cooking time is quite long - 1 1/2 hours - without a slow cooker but it's a great tasting soup, very simple and just yum!

Useful 0