Cannellini bean soup

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by: Pat Man Kitchen






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

Nutrition Facts
Cannellini bean soup

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
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preparation

1.  Heat half the olive oil in a pan and add the vegetables. Cook for 5 to 10 minutes until they are soft hut not colored. It is important that the vegetables are soft, so that they release all their sweetness, flavor and moisture into the beans.

2.  Add the beans and the herbs, all tied together., and cook for 2 to 3 minutes.) stirring around.) until everything is mixed well. Don't season at this point, as salt will make the beans harden up.

3.  Meanwhile, heat the stock in a pan. Add 4 1/4 cups of stock to the beans and bring to the boil, then turn down the heat and simmer for 30 to 45 minutes until the beans are soft.

4.  At the end of the cooking time, take 3 to 4 tablespoons of the beans from the pen and keep to one side. Put the root of the contents of the pen into a food processor and process until smooth. (If you wont on even smoother soup, pass it through a fine sieve.)

5.  Put hack on the heat and add the beans you have kept on one side. Heat through and, if the soup is thicker than you would like, add some more of the hot stock.

6.  Taste and season. Serve in bowls, drizzling over the rest of the extra virgin olive oil, sprinkling with some chopped rosemary leaves and grinding some fresh black pepper on top.

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