WHITE HOUSE NAVY BEAN SOUP RECIPE RECIPES

Name: Rosemary White Bean Soup
Prep time: 10 min
Cook time: 40 min
Total time: 6 h 50 min
Yield: 6 servings
Cuisine: italian
Ingredients: 1 pound dried white cannellini beans; 4 cups sliced yellow onions (3 onions); 1/4 cup good olive oil; 2 garlic cloves, minced; 1 large branch fresh rosemary (6 to 7 inches); 2 quarts chicken stock; 1 bay leaf; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper

ROSEMARY WHITE BEAN SOUP RECIPE | INA GARTEN | FOOD NET…

Rosemary White Bean Soup Recipe | Ina Garten | Food Net… image

Provided by Ina Garten

Categories main-dish

Total Time 6 hours 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 pound dried white cannellini beans
4 cups sliced yellow onions (3 onions)
1/4 cup good olive oil
2 garlic cloves, minced
1 large branch fresh rosemary (6 to 7 inches)
2 quarts chicken stock
1 bay leaf
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain.
In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.

WHITE BEAN-CHARD SOUP RECIPE - FOOD NETWORK

White Bean-Chard Soup Recipe - Food Network image

Provided by Food Network Kitchen

Total Time 40 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 tablespoons extra-virgin olive oil
1 large onion, diced
3 stalks celery, diced
Kosher salt
2 15.5-ounce cans cannellini beans, drained and rinsed
4 cups low-sodium chicken broth
1 12-ounce jar roasted red peppers, drained and coarsely chopped
5 cloves garlic (4 minced; 1 whole)
1/4 cup chopped fresh cilantro
1 bunch Swiss chard, leaves roughly chopped
Freshly ground pepper
4 thick slices sourdough bread
Lemon wedges, for serving (optional)

Steps:

Heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add the onion, celery and 1 1/2 teaspoons salt and cook until the vegetables are golden brown, about 5 minutes. Add the beans and broth, bring to a simmer and cook 15 minutes.
Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the roasted peppers, minced garlic and cilantro and cook until the garlic is soft, about 2 minutes. Stir in the chard, cover and cook until wilted, 1 to 2 minutes. Scrape the contents of the skillet into the pot and simmer until heated through, about 5 minutes. Season with salt and pepper.
Toast the bread, then rub with the whole garlic clove. Serve the soup with the bread and lemon wedges, if desired.

Nutrition Facts : Calories 484, FatContent 19 grams, SaturatedFatContent 3 grams, CholesterolContent 25 milligrams, SodiumContent 1,563 milligrams, CarbohydrateContent 58 grams, FiberContent 11 grams, ProteinContent 21 grams

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