Barefoot Contessas Rosemary White Bean Soup Recipes

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BAREFOOT CONTESSA'S ROSEMARY WHITE BEAN SOUP



Barefoot Contessa's Rosemary White Bean Soup image

Make and share this Barefoot Contessa's Rosemary White Bean Soup recipe from Food.com.

Provided by Miraklegirl

Categories     Beans

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb white 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

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.

BAREFOOT CONTESSA'S FRESH PEA SOUP



Barefoot Contessa's Fresh Pea Soup image

Earlier, I had posted Recipe #285307 after watching an episode of Ina Garten's show on the FoodNetwork. Now, I have finally tried the Fresh Pea Soup from that airing and found that I love it, as well. I prepared this with frozen peas, and while the original recipe did call for mint, I didn't have any on hand and omitted it. Pea soup may make some people's heads spin, but this is so good. Pairing with the flavorful Roasted Red Pepper Sandwich would be an incredible meal.

Provided by Ms B.

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons unsalted butter
2 cups leeks, white and light green parts chopped
1 cup yellow onion, chopped
4 cups chicken stock
5 cups fresh peas or 2 (10 ounce) packages frozen peas
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup creme fraiche
1/2 cup chives, chopped
garlic-flavored croutons, for serving

Steps:

  • Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender.
  • Add the chicken stock, increase the heat to high, and bring to a boil.
  • Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.)
  • Off the heat, add the salt, and pepper.
  • *Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed.
  • With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full.
  • Pour the soup into a large bowl and repeat until all the soup is pureed.
  • Whisk in the creme fraiche and chives and taste for seasoning.
  • Serve hot with garlic croutons.

Nutrition Facts : Calories 288.8, Fat 13.7, SaturatedFat 7.6, Cholesterol 42.1, Sodium 831.2, Carbohydrate 30.9, Fiber 7.2, Sugar 11.8, Protein 11.9

BUTTER BEAN/WHITE BEAN ROSEMARY SOUP (VEGAN)



Butter Bean/White Bean Rosemary Soup (Vegan) image

Adapted from a Barefoot Contessa recipe out of what I had in the pantry and felt like using. It originally called for cannellini but I think any kind of white bean will work. I used butter beans and it came out awesome! I think I'll try this again livened up with a little tomato paste.

Provided by the80srule

Categories     Beans

Time 40m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 8

1 quart vegetable stock (or broth, water if lacking either)
1 (15 ounce) can butter beans
1 large white onion, chopped
1 garlic clove (or 1/8-1/4 tsp garlic powder)
1 teaspoon sea salt
1/4 teaspoon white pepper (black works fine too)
1 large rosemary sprig
1 bay leaf

Steps:

  • Rinse and drain the beans well.
  • Put all the ingredients into a pot and bring to a boil. Reduce and let simmer, loosely covered, for about 30 minutes or until the beans and onions have softened.
  • Remove the rosemary sprig and bay leaf after cooking. Puree to your liking in a blender or food processor, then garnish with some fresh parsley.

Nutrition Facts : Calories 92.2, Fat 0.3, SaturatedFat 0.1, Sodium 851.1, Carbohydrate 18.1, Fiber 4.5, Sugar 1.6, Protein 4.8

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