Ina Garten Rosemary White Bean Soup Recipe
The Ina Garten Rosemary White Bean Soup Recipe is a classic. It is warm, creamy, and very healthy.
Ingredients
- 2 tablespoons of high-quality olive oil.
- 2 cups of chopped yellow onions.
- 2 tablespoons of minced fresh garlic.
- 1/4 cup of good dry white wine.
- 1 teaspoon of fresh rosemary chopped fine.
- 2 cans of cannellini beans 15 ounces each.
- 4 cups of chicken stock or broth.
- 1 teaspoon of kosher salt.
- 1/2 teaspoon of fresh black pepper.
- 1 tablespoon of fresh lemon juice.
- Extra olive oil for drizzling on top.
Instructions
Sauté the Vegetables
- First, heat the olive oil in the pot. Add the chopped onions to the warm oil. Cook them until they are soft and clear. This takes about 8 to 10 minutes.
Add the Aromatics
- Add the garlic and rosemary to the pot. Stir them for about one minute. You will smell the garlic very quickly. Do not let the garlic turn brown.
Deglaze the Pot
- Pour the white wine into the pot. Use your spoon to scrape the bottom. This adds a lot of great flavor. Let the wine cook for two minutes.
Add Beans and Stock
- Drain and rinse the white beans first. Add them to the pot with the stock. Add the salt and the black pepper now. Bring the liquid to a boil.
Let it Simmer
- Turn the heat down to low. Cover the pot with a lid. Let it simmer for 20 minutes. This blends all the flavors together perfectly.
Blend the Soup
- Take out two cups of the soup. Put it in a food processor. Pulse it until it is very smooth. Pour the smooth mix back into the pot.
Final Touch
- Add the fresh lemon juice at the end. This makes the soup taste bright and fresh. Stir it well and check the salt. Serve it hot in big bowls.
Notes
- Use Fresh Rosemary: Fresh herbs taste much better than dried ones.
- Rinse the Beans: Always wash canned beans to remove extra salt.
- Don't Burn Garlic: Cook garlic only until it smells good.
- High-Quality Stock: Good chicken stock makes a big difference.
- Add Toppings: Garnish with olive oil and extra black pepper.
- Toast Your Bread: Serve with warm, buttery sourdough bread.
- Leftovers: This soup tastes even better the next day.
- Consistency: Add more stock if you like thinner soup.