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Farmer Style Pureed Bean Soup - {Crema Contadina}


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  • 1 1/2 cups dried red kidney beans (or a combination of dried beans)
  • 2 carrots scraped, and cut into quarters
  • 1 medium yellow onion peeled and quartered
  • 2 celery ribs with leaves quartered
  • 6 scallions, green tops only cut into quarters
  • 3 tablespoons extra-virgin olive oil
  • 1 large rosemary sprig needles only
  • 8 cups chicken broth
  • 1/4 teaspoon salt
  • Grinding of coarse black pepper
  • 1 thinly-sliced red onion for garnish


Servings 2


Step 1

Soak the beans overnight covered in cold water.

Drain the beans and put them in a soup pot with the carrot, onion, celery, scallions, olive oil, and rosemary. Add the chicken broth. Bring the ingredients to a boil, then lower the heat and cook covered until the beans are tender, when the skin easily slips off the beans. This will take about 50 minutes.

Puree the soup in batches in a food processor or in a blender until it is smooth. Transfer the soup to a soup pot; season with salt and pepper to taste. Reheat the mixture until hot, then pour into a soup tureen or ladle from the pot into soup bowls and top each with a few onion slices. Pass extra olive oil to drizzle on top of the soup.

This recipe yields 2 quarts.

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