White Kidney Bean Soup

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  • 450 g Dry white kidney beans (or any type of beans / lentils)
  • 3 Yellow onions (sliced)
  • ¼ cup Laleli Virgin Olive Oil For Cooking
  • 2 cloves Garlic (minced)
  • 1 large branch Fresh rosemary  (6-7 inches in length)
  • 2 litres Chicken stock
  • 1 piece Bay leaf
  • 2 tsp Kosher salt
  • ½ tsp Fresh ground black pepper

Cooking Method

  • Soak beans in water above. Keep it in refrigerated for 6 hours or overnight and then drain.
  • In a large stockpot over low to medium heat, sauté onions with virgin olive oil for cooking until onions are translucent (approximately 10-15 minutes).
  • Add garlic and cook over low heat for 3 more minutes. Add beans, rosemary, chicken stock and bay leaf. Cover pot and bring to boil. Simmer for 30 – 40 minutes until beans turn very soft.
  • Remove rosemary and 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 soup to pot to reheat. Add salt and black pepper to taste. Serve hot.