This is based off of one of Ina Garten’s recipes out of The Barefoot Contessa Cookbook. I’m a big fan of her recipes because many times they are timeless classics with just a few ingredients. Like all soups, this one tastes even better as leftovers. It makes a big batch, which you can divide into single servings and freeze for an easy dinner or lunch later in the week.
1 lb Great Northern beans, soaked overnight in water
3 onions, sliced
¼ cup of olive oil
2 garlic cloves, minced
1 branch of rosemary (fresh should be used, but if you can’t find even a little plant at your grocery store use about 1 Tbs dried)
2 quarts chicken stock (or vegetable stock for a vegan option)
1 bay leaf
Salt and Pepper to taste
- Sautee your onions in the olive oil until they are translucent.
- Add your minced garlic and continue cooking for another 3 minutes.
- Add the drained beans, stock, rosemary, and bay leaf. Bring to a simmer and let it cook for about 40-45 minutes. The beans will be very soft when done.
- Remove the rosemary branch (if fresh was used) and the bay leaf. Ladle into a food processor or blender, but reserve a cup or two if you like your soup with some texture. Pulse until roughly pureed.
- Pour soup back into the pot, season with salt and pepper to your liking, and serve hot with crusty bread and a salad.