This recipe is simple, easy to make, healthy and delicious. It's one of my all time favorites because it requires very few ingredients that you usually have around the house, and everyone always loves it. As Ina Garten would say, "How easy is that?"
There's something really great about eating foods that only have a few ingredients- something that we rarely do nowadays. This recipe is essentially just cannellini beans, chicken broth, and herbs/spices. I would love to say that everything I eat contains less than ten ingredients, or is made up entirely of things that I can pronounce, but sadly that's just not true. So it's nice to have this recipe in my pocket for when I'm craving comfort food that's also healthy.
Scroll down for the delicious recipe...
- 1 lb white dried cannellini beans
- 4 cups onions, sliced
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 large fresh rosemary sprig
- 2 quarts chicken stock
- 1 bay leaf
- 2 teaspoons kosher salt
- 1/2 teaspoon fresh ground pepper
- 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, sauté 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.