00:02This is the kind of soup that makes you feel like a fancy chef while wearing your most questionable pajama pants.
00:09The aroma alone will attract your neighbors around dinner time.
00:12With an immersion blender and some magic, achieve a silky, restaurant-quality texture.
00:18Warning! Making this will result in people assuming you're way more sophisticated than you actually are, so just go with it.
00:25For the soup base, combine three 15-ounce cans of white cannellini or Great Northern Beans, rinsed and drained, with four cups of sliced yellow onions.
00:35Heat one-quarter cup of extra virgin olive oil in a large pot, then saute the onions and two minced garlic cloves until softened.
00:43Add one large branch of fresh rosemary with the leaves stripped from the stem, and continue cooking to release the flavors.
00:49For the broth, add one-and-a-half quarts of chicken stock, two teaspoons of kosher salt, one-half teaspoon of freshly ground black pepper, and cayenne pepper to taste.
01:00For serving, top with crumbled crispy bacon.
01:04Heat one-quarter cup olive oil in a five-to-six-quart pot over medium-high heat until shimmering.
01:08Add four cups sliced onions and cook for 15 minutes until golden brown, releasing moisture, then caramelizing to perfection.
01:16Add two minced garlic cloves, stirring for two to three minutes until fragrant and ready.
01:22Build the soup by adding rinsed beans, chicken stock, rosemary, salt, and pepper, ensuring the liquid covers the beans by an inch.
01:29Bring to a boil, then simmer for 20 minutes until tender.
01:33Create a creamy texture by using an immersion blender for a silky smooth finish or a food processor for batches.
01:40Finish and serve by adjusting the seasoning to taste, adding salt, pepper, and cayenne for added heat, if desired.
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