The Barefoot Contessa Cookbook
Rosemary White Bean Soup
Page 83
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Recipe Reviews
KimberlyB from Hermosa Beach, CA
I'm not sure the good rating is justified because I used canned cannellini beans and not dried. I was looking to make a soup and just happened to have them on hand. They tend to have a different flavor then when you soak them overnight. But I thought this was the perfect recipe for something warm and satisfying as only a soup can do.
bhnyc from New York, NY
This is good and simple. I agree with the other reviewer that it makes a lot of soup. I froze it and it was fine.
kateq from annapolis, md
This is a very good, very basic sort of soup. I liked the method of sauteing the sliced onions and then later putting the whole mixture through the food mill--the soup is smooth without losing all texture and there is minimal effort involved. Similarly, the branch of rosemary--no fine chopping or mincing and all in one pot. My only criticism is that the soup is so basic--almost a blank canvas, awaiting some embellishment as in heat or spice or some sort of texture. Perhaps croutons or crostini or some sort of salsa or topping. It should be noted that this is a lot of soup--lots more than the six servings listed in the recipe.
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