Rosemary white bean soup from The Barefoot Contessa Cookbook (page 83) by Ina Garten

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Notes about this recipe

  • marin_4o52wd on March 10, 2026

    Kinda flavorless

  • adellel on December 21, 2025

    This was amazing. Watch the salt.

  • anya_sf on January 09, 2020

    After reading online reviews, I added a parmesan rind during cooking. I wasn't planning to puree the soup, so I diced the onions and used about a cup less broth. I substituted thyme for the rosemary. The broth was too thin so I ended up pureeing half of the beans, but the soup was still on the thin side. It definitely could have used some more flavor, such as bacon or ham.

  • Skamper on October 10, 2019

    This has long been a favorite soup. I often make it with canned cannellini for a quick weekday/night lunch or dinner. Really delicious!

  • imaluckyducky on May 19, 2013

    I agree that the flavors or subtle, but they were perhaps a bit too subtle for my liking. I ate all of the soup during the week, but only out of necessity instead of "man, I can't get ENOUGH of this stuff!"

  • nomdekt on August 31, 2010

    Wonderful subtle flavors & so easy to make!

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