Soaking 8 h
Preparation 10 min
Cooking 1 h 40 min
330 calories per serving
1 onions, coarsely chopped 200 g
1 clove garlic, minced
1 tbsp olive oil, for sautéing 15 mL
1 sprig rosemary, fresh, whole 5 g
1 cup white beans (dried) great Northern, or navy beans 200 g
2 3/4 cups chicken broth 700 mL
1 pinch salt [optional] 0.1 g
ground pepper to taste
1 tbsp extra virgin olive oil, when serving [optional] 15 mL
Before you start
The beans must be soaked in water overnight.
A pressure cooker will reduce the beans' cooking time from 1 ½ h to 30 min. A food-mill will be very useful to purée the soup.
Prepare the onion and garlic. Coarsely chop the onion and mince the garlic.
Heat the sautéing oil in a pot over low heat. Sweat the onion 2-3 min, then add the whole sprig(s) of rosemary and cook 10-15 min, with occasional stirring. Drain the beans, add them to the pot, then add the garlic and broth. Bring to a boil, then lower the heat, cover and cook 1 ½ h or longer, until the beans are soft. Alternatively, you may use a pressure cooker and reduce the cooking time from 1 ½ h to about 30 min.
Remove the sprig(s) of rosemary and purée the soup using a food-mill (the texture will be much smoother than using a blender). Put the soup back into the pot, warm it through, then season with salt and pepper to taste. If the soup is too thick, it may be thinned with some broth or water.
Serve the soup into bowls and drizzle with the extra virgin olive oil.
This soup will keep up to 5 days in the refrigerator or up to 4 months in the freezer.