cannellini bean soup
(1 rating)
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Makes plenty, with enough to freeze for another day.
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(1 rating)
yield
8 serving(s)
prep time
30 Min
cook time
2 Hr 30 Min
Ingredients For cannellini bean soup
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2 1/2 cdry cannellini beans
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3 Tbspolive oil, extra virgin olive oil, and more for drizzling
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2 cwhole, chopped onions (about 2 cups)
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3 clovegarlic, minced
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5long carrots, cut into halves long ways &chopped
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1/2 cchopped fresh tomato
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1/4 cfresh basil chopped
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1/4 cchopped fresh flat leaf parsley
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1 Tbspcoarse salt
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freshly ground parmesan cheese
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freshly ground black pepper
How To Make cannellini bean soup
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1Rinse the beans well & place in large pot. Cover the beans with 4 quarts of water. Bring to a boil, cover & turn off the heat. Allow to soak 1 hour.
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2Place the olive oil, onions,& garlic in a large heavy bottom pot over medium heat. When the garlic begins to sizzle after about 30 sec. add the carrots & celery, and continue to cook, stirring for about 5 minutes. Stir in the tomatoes, basil, & parsley, continue to cook 3 minutes stirring.
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3Add 6 cups of the soaked beans, cover with 10 cups of cold water & stir to combine. Bring to a boil reduce heat & simmer, partially covered, until the beans are tender, & creamy at least 1 1/2 hours up to 2 1/2 hours. Add water if necessary to achieve desired consistency, the soup should be thick. Add salt half way through the cooking time. Serve with fresh grated Parmesan cheese, black pepper & a drizzle of olive oil.
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