Posted Saturday, November 16th, 2013 by & filed under Recipe.

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As the days are getting shorter + cozy season is approaching, we thought this was just the ticket. There is something about a warm bowl of soup that grounds you + warms from the inside out. This simple recipe is the perfect addition to your Thanksgivukkah feast or Sunday dinner with the family. And we suggest doubling it…they’ll want seconds. 😉

White Bean Soup
Serves 4

2 cans White Beans (drained)
1/2 cup Diced Onion
2 Minced Garlic Cloves
3 cups Chicken Stock
1/2 cups Heavy Cream
1 Large Rosemary Sprig
1 Bay Leaf
Salt + Pepper to taste

Sauté onions with olive oil in stockpot over medium heat until translucent. Add garlic, cooking another 3 minutes. Add white beans, chicken stock, rosemary, bay leaf and salt + pepper. Simmer on low for 20-30 minutes. Remove rosemary and bay leaf, blend in food processor or with an immersion blender, don’t worry if you don’t have the best blender. Return to pot, stir in cream and reheat. Top with olive oil, paprika and your favorite Parmesan cheese.

White Bean Soup Recipe DSC_1393 soup_collage soup colloage

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17 Responses to “White Bean Soup”

      • Hazel Dicken

        Thank you for answering my question about a substitute for cream in the white bean soup recipe.
        Lactose-free should work well. Will try it today!
        Hazel D

  1. Bobbi

    This is awesome. Made it with fat free half-half. Used immersion blender, so only one pot. Easily made vegetarian with veggie stock. Fits into my diabetic diet. Thanks for posting this.

  2. Joyce

    Dull. Boring. But presented as a foo-foo recipe, too many people will try it. Looks elegant, in the glasses, with the rosemary sprig, with cheese….but this a downright boring, tasteless recipe.

    Some may argue, but I say this emperor has no clothes.

  3. Kerri Buckley

    This simple and rustic (and classic) soup could never be boring, and especially if all your ingredients are fresh. I like to make this soup like this: saute onions and celery in the olive oil until the onions are clear, add carrots, garlic, and 2 TB fresh rosemary, or 1 TB of dried and saute 2 more minutes.. Add the beans, chicken stock, and bay leaf. Bring to just a simmer for 20 minutes. Discard bay leaf, and puree the rest of the ingredients. Return to the pot and add 2 cups of roughly chopped kale. Simmer 5 to 10 more minutes. Turn heat off. Stir in heavy cream, or coconut milk, or almond milk. Stir in Parmesan, preferably grated right into the pot. Season with freshly ground salt and pepper. Stir in paprika. Top with the extra olive oil. Serve with rustic bread.

  4. Kate

    Yes Joyce, I totally agree. The presentation is what makes it. I have a gift of actually being able to taste something by just reading about it. Jokingly known as “the soup Nazi” at work, so, you get the idea. This recipe is dull tasteless.

  5. Sharon

    Sounds just Yummy! I will add a few of my own touches to it, but I am sure it is fantastic the way it is. I think I would like it a bit more seasoned! Thanks for a great recipe!!!!

  6. albie

    Would be tastier with some more texture: some shredded chicken in it; or a couple of raw eggs swirled into it at the end, and a couple of tablspoons of fresh lemon juice, no?

  7. Mississippi

    Well, I live in the south. We eat white beans with ham all the time. The bagged dried ones, cooked with cut up ham added. Salt & Pepper to taste. On the side raw onion and cornbread……………..YUMMY:)

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