Rosemary White Bean Soup With Optional Chicken Recipes

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ROSEMARY WHITE BEAN SOUP



Rosemary White Bean Soup image

Provided by Ina Garten

Categories     main-dish

Time 6h50m

Yield 6 servings

Number Of Ingredients 9

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.

ROSEMARY WHITE BEAN SOUP WITH OPTIONAL CHICKEN



Rosemary White Bean Soup with Optional Chicken image

This vegetable broth-based soup is the perfect cure for what ails you. I think of it as the perfect vegetarian substitute for sick-day chicken noodle soup; of course, you can add back the chicken to a portion for the meat-eaters. Either way, it's light yet hearty - and simply delicious.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 12

2 tablespoons butter (optional)
1 tablespoon olive oil
1/2 medium yellow onion (diced (about 1 cup))
1 cup diced carrots
1/2 cup diced celery
1 1/2 teaspoons chopped fresh rosemary
2 cloves garlic (minced)
2 15-ounce cans cannellini beans, drained and rinsed
4 cups vegetable broth
1/2 teaspoon kosher salt + more to taste
1/2 teaspoon freshly ground black pepper + more to taste
1/2 cup cooked diced chicken

Steps:

  • In a medium saucepan over medium-low heat, add the olive oil (and butter if using) and cook until melted. Add the onion, carrots, and celery, and cook, stirring frequently, until tender, 5-6 minutes.
  • Gently stir in the rosemary, garlic, and beans, and cook for another minute. Add broth. Increase heat to high and bring to a boil. Lower to a simmer. Cover and cook for 20 minutes.
  • Season to taste with salt and freshly ground pepper.
  • Transfer about 3 cups to a separate saucepan and add chicken. Bring to a simmer. Serve.

CHICKEN, ROSEMARY AND WHITE BEAN STEW



Chicken, Rosemary and White Bean Stew image

I love this stew, it reminds me of our favorite Bistro restaurants in London. Cooks in 30 minutes and needs only a very simple green salad and rustic crusty bread to make it a very special meal.

Provided by Lorac

Categories     Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs bone-in chicken parts (remove skins if desired)
1 tablespoon extra virgin olive oil
1 medium onion, peeled and cut into chunks
3 carrots, diced
5 cloves garlic, chopped
4 ounces Canadian bacon, diced
2 tablespoons balsamic vinegar
1 cup dry white wine
2 (15 ounce) cans cannellini beans or 2 (15 ounce) cans great northern beans, drained and rinsed (or 4 cups fresh cooked)
2 teaspoons chopped fresh rosemary
2 cups chicken broth
salt & freshly ground black pepper

Steps:

  • Heat oil in a soup pot, add chicken and brown over high heat Reduce heat to medium high, add onion, carrots, garlic and bacon, and cook until onions begin to brown.
  • Add vinegar and wine and bring to a boil, simmer over medium heat until liquid is reduced by 1/3.
  • Add beans, rosemary and chicken broth, cover and simmer on low for 20 minutes.
  • Season with salt and pepper and ladle into soup bowls.

Nutrition Facts : Calories 845.7, Fat 34.9, SaturatedFat 9.3, Cholesterol 191.5, Sodium 1636.3, Carbohydrate 43, Fiber 13.2, Sugar 9.4, Protein 75.6

ROSEMARY CHICKEN WITH WHITE BEANS



Rosemary Chicken with White Beans image

"With a full-time job and active 5-year-old, I'm known as the "Crock-Pot Queen" in my family," laughs Sharon Johannes in Ashley, Illinois. "I use my slow cookers at least twice a week...sometimes have two or three going at once with different dishes. I've made this recipe for years and, after making a few tweaks, it's become a treasured favorite."

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 6 servings.

Number Of Ingredients 9

6 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon canola oil
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 cup sliced fresh carrots
1/2 cup sliced celery
2/3 cup Italian salad dressing
2 teaspoons dried rosemary, crushed
1/2 teaspoon salt
1 teaspoon pepper

Steps:

  • In a large skillet, brown chicken in oil in batches on both sides. Place the beans, carrots and celery in a 5-qt. slow cooker; top with chicken. , Combine the salad dressing, rosemary, salt and pepper; pour over chicken. Cover and cook on low for 3-4 hours or until a thermometer reads 170°.

Nutrition Facts : Calories 218 calories, Fat 13g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 846mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 5g fiber), Protein 10g protein.

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.

ROSEMARY WHITE BEAN SOUP RECIPE - (4.5/5)



Rosemary White Bean Soup Recipe - (4.5/5) image

Provided by Taraespo

Number Of Ingredients 7

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

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 SOUP WITH ROSEMARY & PARMESAN



White Bean Soup with Rosemary & Parmesan image

This hearty soup is a nice change of pace from boring old chicken noodle. Fresh veggies and rosemary lend fantastic flavor the whole family will love. -Jerry Gulley, Pleasant Prairie, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

1 celery rib, sliced
2/3 cup chopped onion
1 medium carrot, chopped
1 teaspoon minced garlic
1 tablespoon olive oil
3/4 to 1 teaspoon minced fresh rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (49 ounces) reduced-sodium vegetable or chicken broth
2 cans (15 ounces each) cannellini beans, rinsed and drained
2/3 cup uncooked small pasta shells
3 tablespoons shredded Parmesan cheese

Steps:

  • In a large saucepan, cook the celery, onion, carrot and garlic in oil until tender. Stir in the rosemary, salt and pepper; cook 1 minute longer. Stir in broth and beans. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Meanwhile, cook pasta according to package directions., Remove soup from the heat; cool slightly. Place a third of the soup mixture in a blender. Cover and process until pureed; return to pan. Drain pasta; stir into soup. Heat through. Sprinkle with cheese.

Nutrition Facts : Calories 155 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 778mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges

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