White Bean Soup with Roasted Chicken and Rosemary

Winter weather decided to roll in with the new year and nothing is quite as warming to the soul as a bowl of hot soup. This is a hearty soup that’s a comforting blend of white beans simmered until tender in a rich chicken stock along with sautéed with celery, carrots, garlic, and sweet onions. Stir in mashed Yukon gold potatoes for creaminess plus a note of earthiness from rosemary and chunks of roasted chicken and you’ll be warm and cozy inside and out!

Growing up it wasn’t unusual for a large pot of beans to be simmering on the stove. This soup takes me back to those roots but with layers of added flavor.

Whenever I make mashed potatoes I tend to have leftovers, which is how this soup took a turn. I had often made a white bean soup but something always seemed to be missing. It needed something to smooth it, to bring it together. I tried mashing some of the beans, adding half and half, even added straight cream. On a whim I stirred in some leftover mashed potatoes. That was it. That was the creaminess it needed.

The soup starts with white beans as the base, supported by a backdrop of sweet onions, carrots, celery, and garlic simmered in chicken stock. Stir in a mound of luscious mashed potatoes, finished by the earthiness of rosemary and chunks of savory roasted chicken.

Here’s a few tips. To make life a bit easier, grab a roasted chicken at the market. If you’re tight on time you can do a “quick soak” method instead of an overnight soak prior to cooking beans. And by all means, if you have leftover mashed potatoes use them.

It’s a warm, hearty bowl that’s sure to chase away the winter chill!

White Bean Soup with Roasted Chicken and Rosemary

1 pound white beans, Great Northern or Navy, rinsed and sorted

1 tablespoon olive oil

4 tablespoons butter, divided

2 sweet onions, chopped, about 2-½ cups

3 carrots, scrubbed or peeled and chopped, about 1-¼ cups

3 stalks of celery, chopped, about ¾ cups

1-½ teaspoons minced garlic, about 3 cloves

8 to 10 cups chicken stock

1 teaspoon dried rosemary, crushed

1 tablespoon, plus 2 teaspoons kosher salt, divided

¾ teaspoon freshly cracked black pepper, or to taste, divided

1 tablespoon concentrated chicken base

1-½ pounds Yukon gold potatoes, peeled and cubed

¼ teaspoon freshly grated nutmeg

¼ cups half and half

2 cups chopped roasted chicken breast

Grated Parmesan cheese for serving

Place the beans in a large Dutch oven or stockpot, cover the beans with plenty of water, about 2” over and let them soak overnight. Drain the water and set the beans aside while you sauté the vegetables.

In the same Dutch oven, melt 2 tablespoons of the butter with the olive oil over medium heat. Add the onions, carrots, and celery, cooking until the vegetables are very tender, about 15 to 20 minutes. Add the garlic and cook for 3 minutes.

Return the beans to the stockpot along with 8 cups of the stock and dried rosemary. Bring to a boil over medium heat, partially cover and cook for about 45 minutes to an hour or until the beans are mostly tender. While the beans cook, make the mashed potatoes.

Place the potatoes in a medium saucepan, cover with water and add 1 tablespoon of the kosher salt. Bring to a low boil over medium heat, partially cover and cook for about 30 to 40 minutes or until the potatoes are fork tender. Drain the water from the potatoes then add the remaining 2 tablespoons butter along with the nutmeg, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and the half and half. Mash the potatoes until mostly smooth.

When the beans are tender add the remaining kosher salt, black pepper, and concentrated cooking stock. continue to cook for another 30 minutes until the beans are cooked through and very tender.

Stir in the mashed potatoes and the chicken, blending into the soup.

Add the remaining stock to reach the desired thickness of the soup and heat through. Serve with a sprinkling of Parmesan cheese. Makes 8 generous servings.

Quick soak method: Place the beans in a large Dutch oven or stockpot. Cover with water, about 2” over and bring to a boil over medium high heat. Boil for one minute, remove from heat, cover and let stand in the hot water for an hour. Drain, and set aside.