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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Rosemary White Bean Soup Recipe

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This recipe for Rosemary White Bean Soup, by , is from The Bielawski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Julie Bielawski

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. dried white cannellini beans
4 c. diced yellow onions (3 large)
1/4 c. good olive oil
2 large cloves garlic, minced
1 large branch fresh rosemary (6 to 7 inches)
2 quarts chicken stock
1 bay leaf
2 t. kosher salt
1/2 t. freshly ground black pepper

Finishing/drizzling options:
White truffle oil
Chalula

Directions:
Directions:
In a medium bowl, cover the beans with water by at least 1 inch and leave them in refrigerator for 6 hours or overnight. Drain.

In a large stockpot over medium low heat, sauté the onions in the olive oil until onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for another 3 minutes. Add the drained white beans, rosemary, chicken stock and bay leaf. Cover and bring to a boil, and simmer about 45 minutes - this could take longer depending on your beans - until beans are very soft. Remove the rosemary branch and the bay leaf. Puree with emulsion blender or in food processor until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper to taste. Serve hot with either a tiny drizzle of White Truffle Oil or drizzle of Chalula.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This soup thickens with time. In reheating the next day, you may need to add additional chicken stock to thin it down. Alternatively, the thickened soup can become delicious "refried" beans. Add some garlic, chili powder, cumin to taste.

 

 

 

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