We’ve been under a hard freeze here in New Orleans – last night we were even cut off from all sides as bridges and interstates froze. The Causeway, the Bonnet Carre Spillway, the Twinspan, the High Rise were all closed due to winter weather conditions.
As I got up in the night to check that the pipes under my elevated house didn’t freeze, I decided to spend the next day making soup. I pulled from the freezer chicken stock and chopped onions to thaw. This morning, I started a pound of beans to soak and then later warmed my house by caramelizing the onions in the oven. I did wait until mid-afternoon for things to warm up a bit in order to harvest some fresh rosemary, though.
This is a very easy soup to put together and delicious to eat.
I served the soup with cornbread.
Rosemary Bean Soup
1 pound dried white beans (cannellini or great northern beans are both good choices)
3 cups sliced yellow onions (3 onions)
1/4 cup olive oil
2 garlic cloves, minced
2 -4 sprigs fresh rosemary
2 quarts chicken stock (use vegetable stock if you want to make it vegetarian)
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 to soak for 6 hours or overnight.
Preheat oven to 400 degrees F. In a large stockpot or Dutch oven, stir together the onions with the olive oil. Cover and put the pot in the oven for 2-3 hours to caramelize the onions, stirring every 15 minutes until the the onions have deepened to the desired color. It took 2.5 hours for mine to reach tawny.
Add the garlic and cook for an additional 15 minutes. Remove the stock pot from the oven and place over medium high heat. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and then reduce heat to simmer for an hour or more, until the beans are very soft.
Remove the rosemary and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor or immersion blender and pulse until coarsely pureed. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve hot.