This is a great soup for company or family or both. The soup is simple to make, inexpensive, nutritious, and great tasting. The white beans provide creaminess to the soup, and a mixture of rosemary and a little thyme give the soup an amazing flavor as well as scenting your house with incredible aromas. You can serve the soup chunky alongside sandwiches, or puree the soup and make it a first course for a fancy dinner. The soup can be made ahead of time and then reheated. It's great topped with chopped chives or green onions and a dollop of sour cream. Or try it topped with a few croutons, fresh rosemary leaves, and perhaps a few shavings of Parmesan cheese for a fancier feast. Cheap never tasted so good! Enjoy!
Rosemary and White Bean Soup -- Serves 6+
2 cups of great northern beans or similar white beans, rinsed well and picked over for
stones and other debris
10 cups of water
1 teaspoon of salt
1/2 teaspoon of pepper
1/2 teaspoon of onion powder
1/2 teaspoon of garlic powder
1/2 cup of chopped onion
Several 6-inch sprigs of fresh rosemary (or use 1-2 teaspoons of dried rosemary--not as
good, but it will work!)
Handful of fresh thyme (or use 1/2 teaspoon of dried thyme)
2 cups of water
1 tablespoon of reduced sodium chicken base or chicken "Better Than Bullion"
1/4 - 1/2 cup of white wine (optional)
Chopped chives or green onions and a little sour cream to garnish or try the soup
topped with extra rosemary leaves, croutons, and shaved Parmesan cheese to garnish
(all optional)
In a large pot combine the beans, 10 cups of water, salt, pepper, onion powder, garlic powder, chopped onion, rosemary, and thyme and bring the mixture to a boil. Stir the mixture well and reduce the heat to a simmer. After about 1 1/2 hours of cooking, add the additional 2 cups of water and the chicken base and stir the soup mixture well. Let the mixture cook another 1/2- 2 1/2 hours (2-4 hours total) or until the beans are quite tender and falling apart. Add the wine, if you'd like. Taste the soup and add additional salt and pepper if you'd like. You can mash the beans with a potato masher or a large spoon for a chunkier soup or puree the soup in batches in a blender for a creamy soup. Let the soup cool a little first before you puree it and cover the blender with a towel! Then reheat the soup after you puree it. Garnish the soup with chopped chives or green onions and a dollop of sour cream (the cream will sink in, but be great! Or try garnishing the soup with additional fresh rosemary leaves, croutons, and a little shaved Parmesan cheese, if you'd like.
