Walnuts, rosemary, and lemon zest complete our velvety White Bean and Rosemary Soup. Sautéed with onion and garlic, the aromatic herb then simmers with pale legumes and chicken broth.
White Bean and Rosemary Soup
Makes 8 to 10 servings
- 1 (16-ounce) package dried white beans, sorted
- 2 tablespoons olive oil
- 2 sweet onions, chopped
- 4 cloves garlic, minced
- 3 (4-inch) sprigs fresh rosemary
- 3 (32-ounce) cartons chicken broth
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- 1 cup chopped walnuts
- 2 tablespoons chopped fresh rosemary
- 1½ teaspoons lemon zest
- In a large bowl, combine beans and water to cover by 2 inches; cover with plastic wrap, and refrigerate overnight.
- In a large Dutch oven, heat olive oil over medium heat. Add onion, garlic, and rosemary; cook, stirring occasionally, until onion is tender, about 10 minutes.
- Drain beans and add to pot along with broth, pepper, and salt. Bring to a boil over medium-high heat; reduce heat and simmer until beans are tender, 1½ to 2 hours. Discard rosemary sprigs.
- In the container of a blender or using an immersion blender, process soup until smooth.
- In a small bowl, stir together walnuts, rosemary, and lemon zest.
- Ladle soup into bowls, and top with walnut mixture.
For additional warm and inviting recipes, see “A Measure of Comfort” in the January/February 2018 issue, available at Victoriamag.com.