Bean and Rosemary Soup

This Bean and Rosemary Soup is a robust and flavorful dish that combines the earthiness of beans with the aromatic notes of rosemary and sage. Hearty and satisfying, this soup is perfect for chilly evenings and pairs wonderfully with fresh crusty bread and a drizzle of high-quality olive oil. Let’s dive into the recipe and create this aromatic and comforting bowl of goodness.

SERVES 8
PREP 15 MIN
COOK 40 MIN
FREEZE UP TO 3 MONTHS

INGREDIENTS:

• 2 tbsp olive oil
• 2 onions, finely chopped
• Salt and freshly ground black pepper
• 1 tbsp finely chopped fresh rosemary leaves
• A few fresh sage leaves, finely chopped
• 4 celery ribs, finely chopped
• 3 garlic cloves, grated or finely chopped
• 2 tbsp tomato paste
• 2 x 15 1/2 oz (400g) cans borlotti beans, drained, rinsed, and drained again
• 1 1/4 quarts (1 1/4 liters) hot chicken stock
• 5 1/2 lb (2.5 kg) potatoes, cut into chunky pieces

INSTRUCTIONS:

1. Sauté Aromatics: In a large pan, heat the olive oil over medium heat. Add the finely chopped onions and cook them over low heat for about 6-8 minutes or until they become soft and translucent. Season the onions generously with salt and freshly ground black pepper.
2. Add Herbs and Vegetables: Stir in the finely chopped rosemary, sage, celery, and garlic. Continue to cook over very low heat, stirring occasionally, for approximately 10 minutes. This slow cooking allows the flavors to meld and intensify.
3. Incorporate Tomato Paste and Beans: Add the tomato paste to the aromatic mixture and cook gently for an additional 5 minutes. Then, introduce the drained and rinsed borlotti beans, stirring them into the mixture.
4. Pour in Chicken Stock: Pour the hot chicken stock into the pan, and bring the mixture to a boil. Once it’s boiling, add the chunky pieces of potatoes.
5. Simmer and Serve: Reduce the heat to a gentle simmer and let the soup cook for about 15 minutes or until the potatoes are tender and fully cooked. Taste the soup and adjust the seasoning with more salt and pepper if needed.
6. Serve: Ladle this flavorful Bean and Rosemary Soup into bowls and serve it hot. For an extra touch of richness and flavor, drizzle a bit of good-quality olive oil over each serving.

In each steaming bowl of this Bean and Rosemary Soup, you’ll find a robust and fragrant delight that speaks to the heart of comfort cuisine. With the earthy goodness of beans, the aromatic dance of rosemary and sage, and the heartiness of potatoes, this soup is both hearty and satisfying. It’s the kind of meal that warms your soul, especially when served with fresh, crusty bread and a drizzle of fine olive oil.

So, whether you’re looking for a comforting weeknight dinner or a welcoming dish to share with loved ones, this Bean and Rosemary Soup is sure to leave a lasting impression. Prepare a pot, savor the flavors, and let the warmth of this homemade goodness fill your kitchen and your heart.