Cannellini Bean Soup

Cannellini bean = white kidney bean = fazolia bean. You’ve probably already encountered this Italian bean in minestrone soup or a bean salad. It’s prized for its smooth and creamy texture and nutty flavor. If you were brought up Italian, the cannellini bean was an every day staple. This soup is simple, fast, and very delicious. My husband, Wayne, and I prepare it at least once a week after work because of its simplicity. I was given the recipe by a friend several years ago who told me that the original version is from the famous Italian cookbook writer Marcella Hazan. It truly tastes like you spent a lot more time on it than you will. I am much more generous with the garlic and fresh parsley than the original recipe. My friend, Debra, uses fresh marjoram in lieu of parsley and proclaims it to be yummy. I, myself, have only made it with parsley. Of course, you have to love garlic to love the soup!

Preparation Time: 15 min.
Serves 4 (hearty bowls)

  • 1/2 cup extra-virgin olive oil
  • 5-6 cloves fresh garlic, chopped
  • 2 cans (15 oz) cannellini beans, drained
  • 1 cup beef broth, canned
  • 1 cup chopped fresh Italian flat leaf parsley
  • Salt and Pepper to taste

Put the oil and the garlic in a saucepan. Cook over moderate heat, stirring, until the garlic is a pale gold. Add the beans and a pinch of salt and pepper. Pour in the broth. You can add more or less broth depending on how thick you like your soup. Add in half of the chopped parsley. Bring to a simmer. Transfer about 1/2 of the bean broth mixture to a blender and process until smooth. Add it back to the pan with the rext of the mixture. Simmer the soup for 5 minutes, then season with salt and pepper. Swirl in the remainder parsley. Serve the soup with your favorite toasted gluten free bread, or if you are not gluten free, your favorite crusty French bread. (Try Kinnikinnick Tapioca Rice English Muffins toasted with this soup. Very good! Check it out:

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