Barefoot Contessa's Rosemary Bean Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 lb dried cannellini beans
• 4 cups onions, sliced
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1 large fresh rosemary sprig (6-7 inches)
• 2 quarts chicken stock
• 1 bay leaf
• 2 teaspoons kosher salt
• 1/2 teaspoon fresh ground pepper

Recipe

• 1 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.
• 2 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.
• 3 add the garlic and cook over low heat for 3 more minutes.
• 4 add the drained 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.
• 5 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.
• 6 return the soup to the pot to reheat and add salt and pepper to taste. serve hot.