Real Recipes From Real Home Cooks ®

cannellini bean soup

(1 rating)
Recipe by
Judianne Hankla
Danville, KY

Makes plenty, with enough to freeze for another day.

(1 rating)
yield 8 serving(s)
prep time 30 Min
cook time 2 Hr 30 Min

Ingredients For cannellini bean soup

  • 2 1/2 c
    dry cannellini beans
  • 3 Tbsp
    olive oil, extra virgin olive oil, and more for drizzling
  • 2 c
    whole, chopped onions (about 2 cups)
  • 3 clove
    garlic, minced
  • 5
    long carrots, cut into halves long ways &chopped
  • 1/2 c
    chopped fresh tomato
  • 1/4 c
    fresh basil chopped
  • 1/4 c
    chopped fresh flat leaf parsley
  • 1 Tbsp
    coarse salt
  • freshly ground parmesan cheese
  • freshly ground black pepper

How To Make cannellini bean soup

  • 1
    Rinse 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.
  • 2
    Place 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.
  • 3
    Add 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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