Do you have a good white bean soup recipe that you have made?

Looking for a tried and true white bean soup recipe.Do you have a good white bean soup recipe that you have made?
what type of ';white bean'; do you have? There are lots. Navy ,cannellini , butter...I have many recipes, just let me know what way your are going





EDIT thanks for telling the beans on-hand. I think you can use the navy beans in place of the cannellini beans in this recipe just fine


Rosemary White Bean Soup


Show: Barefoot Contessa


Episode: Italian For Beginners





1 pound dried white cannellini beans


4 cups sliced yellow onions (3 onions)


1/4 cup good olive oil


2 garlic cloves, minced


1 large branch fresh rosemary (6 to 7 inches)


2 quarts chicken stock


1 bay leaf


2 teaspoons kosher salt


1/2 teaspoon freshly ground black pepper





In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain.


In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft. Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.Do you have a good white bean soup recipe that you have made?
Bean soup from Tuscany





1/4 cup onion, chopped


1/2 tsp garlic, minced


3 tbsp olive oil, divided


1/2 lb dry great nothern white beans, washed


2 qt water


2 bay leaves, large


1 tsp dried basil,


1/2 tsp salt


1/2 tsp white pepper, ground


2 tbsp parsley, fresh chopped


2 green onion, chopped





Saute onion and garlic in 2 tablespoons of olive oil until soft,


stirring often. Add bean, water, bay leaves, and basil. Bring


mixture to a boil, reduce to a simmmer, and cover. Continue cooking


until beans are tender, about 2 hours, adding more liquid if


necessary and stirring occasionally. Season with salt and pepper.


Cool soup, puree beans in a blender or food processor fitted with


steel blade. Return pureed soup to pot; reheat over moderate heat.


stirring often. Blend in remaining olive oil. Serve soup hot,


garnished with chopped parsley and green onions. If soup is too


thick, add water or chicken broth.





OR





1 1/2 cups dried cannellini or other white beans





1 bay leaf





5 tablespoons olive oil





1 medium onion, finely chopped





1 carrot, finely chopped





1 stalk celery, finely chopped





3 medium tomatoes, peeled and finely chopped





2 cloves garlic, finely chopped





1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme





3 1/2 cups boiling water





Salt and freshly ground black pepper





Extra virgin oil, to serve











Pick over the beans discarding any particles. Soak the beans in a large bowl of cold water overnight. Drain. Place the beans in a large saucepan of water, bring to a boil, and cook for 20 minutes. Drain. Return the beans to the pan, cover with cold water, and bring to a boil again. Add the bay leaf, and cook until the beans are tender, 1 - 2 hours. Drain again. Remove the bay leaf. Puree about three quarters of the beans in a food processor, or pass through a food mill, adding a little water if necessary. Heat the oil in a large saucepan. Stir in the onion, and cook until it softens. Add the carrot and celery, and cook for 5 minutes more. Stir in the tomatoes, garlic and thyme. Cook for 6 - 8 minutes more, stirring often. Pour in the boiling water. Stir in the beans and the bean puree. Season with salt and pepper. Simmer for 10 - 15 minutes. Serve with extra virgin olive oil.
Senate Bean Soup





http://www.recipezaar.com/26040
go to http://cookandeat.com/2007/10/01/full-of鈥?/a>