
Cannellini bean soup

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Cannellini beans have made quite a name for themselves, possibly thanks to that famous Gordon Ramsay recipe.) white bean cappuccino. The recipe I give here is for a very gentle. subtle soup that is beautiful just as it is.) but it can also serve as a base for any other ingredient that you want to add to make the soup a little more sophisticated. As I mentioned earlier., we often brighten it up by dropping in some tortellini filled with bottarga. The saltiness of the fish roe seems to make a good connection with the subtlety of the beans. Or you could just cook all those little pieces of broken dried tagliatelle that you find in the pasta jar.) and add them at the end with a spoonful of pesto.
ingredients
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serves: 4
6 tablespoons extra virgin olive oil
1 white onion (finely chopped)
1 carrot (finely chopped)
1 stalk celery (finely chopped)
1 small leek (finely chopped)
1 pound cannellini beans (preferably fresh) (if not, 1/2 cup dried beans, soaked overnight)
1 sprig of rosemary (plus a few more leaves for garnish)
small bunch of sage
2 leaves bay
6 cups vegetable (or chicken stock)
salt and pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 605
- Total Fat: 23.4 g
- Saturated Fat: 3.6 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 192 mg
- Total Carbs: 86.2 g
- Dietary Fiber: 29 g
- Sugars: 3.5 g
- Protein: 22.2 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012