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prep time
30 Min
cook time
2 Hr 30 Min
method
---
yield
8 serving(s)
Ingredients
- 2 1/2 cups dry cannellini beans
- 3 tablespoons olive oil, extra virgin olive oil, and more for drizzling
- 2 cups whole, chopped onions (about 2 cups)
- 3 cloves garlic, minced
- 5 - long carrots, cut into halves long ways &chopped
- 1/2 cup chopped fresh tomato
- 1/4 cup fresh basil chopped
- 1/4 cup chopped fresh flat leaf parsley
- 1 tablespoon coarse salt
- - freshly ground parmesan cheese
- - freshly ground black pepper
How To Make cannellini bean soup
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Step 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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Step 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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Step 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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Category:
Bean Soups
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