Rosemary White Bean Soup With Optional Chicken Food

BAREFOOT CONTESSA'S ROSEMARY WHITE BEAN SOUP

Steps:

• 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.

ROSEMARY WHITE BEAN SOUP WITH OPTIONAL CHICKEN

Steps:

• In a medium saucepan over medium-low heat, add the olive oil (and butter if using) and cook until melted. Add the onion, carrots, and celery, and cook, stirring frequently, until tender, 5-6 minutes.
• Gently stir in the rosemary, garlic, and beans, and cook for another minute. Add broth. Increase heat to high and bring to a boil. Lower to a simmer. Cover and cook for 20 minutes.
• Season to taste with salt and freshly ground pepper.
• Transfer about 3 cups to a separate saucepan and add chicken. Bring to a simmer. Serve.

ROSEMARY WHITE BEAN SOUP

Steps:

• 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.

CHICKEN, ROSEMARY AND WHITE BEAN STEW

Steps:

• Heat oil in a soup pot, add chicken and brown over high heat Reduce heat to medium high, add onion, carrots, garlic and bacon, and cook until onions begin to brown.
• Add vinegar and wine and bring to a boil, simmer over medium heat until liquid is reduced by 1/3.
• Add beans, rosemary and chicken broth, cover and simmer on low for 20 minutes.
• Season with salt and pepper and ladle into soup bowls.

ROSEMARY CHICKEN WITH WHITE BEANS

Steps:

• In a large skillet, brown chicken in oil in batches on both sides. Place the beans, carrots and celery in a 5-qt. slow cooker; top with chicken. , Combine the salad dressing, rosemary, salt and pepper; pour over chicken. Cover and cook on low for 3-4 hours or until a thermometer reads 170°.