Cannellini Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6 cups cannellini beans (I used 3- 14.5 oz cans)3 Tbsp extra-virgin olive oil + more for drizzling2 onions, chopped (about 2 c)3 cloves garlic, minced5 sm carrots, peeled, halved lengthwise & chopped (about 1.25 cups)4 celery stalks, peeled & chopped (about 1.25 cups)1/2 cups chopped tomatos, fresh or canned1/4 cup fresh basil leaves1/4 cup chopped fresh flat-leaf parsley10 cups chicken broth (or 1/2 water, 1/2 broth)1 tbsp coarse saltFreshly grated Parmesan cheeseFreshly ground balck pepper
Place the olive oil, onions & garlic in a large heavy bottomed pot over medium heat. When the garlic begins to sizzle, after about 30 seconds, add the carrots & celery and contine to cook, stirring, for about 5 minutes. Stir in the tomatos, basil & parsley & cook, stirring occasionally, for an additional 3 minutes.
Add beans, cover with 10 cups broth (or water) and stir to combine. Bring to a boil, reduce heat & simmer, partially covered, at least 1-1/2 hours but up to 2-1/2 hours. Add water if necessary to acheive desired consistency; the soup should be thick. Add the salt halfway through the cooking.
Serve with freshly grated Parmesan cheese & freshly ground black pepper and a drizzle of olive oil.
Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user DKBCPA.
Add beans, cover with 10 cups broth (or water) and stir to combine. Bring to a boil, reduce heat & simmer, partially covered, at least 1-1/2 hours but up to 2-1/2 hours. Add water if necessary to acheive desired consistency; the soup should be thick. Add the salt halfway through the cooking.
Serve with freshly grated Parmesan cheese & freshly ground black pepper and a drizzle of olive oil.
Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user DKBCPA.
Nutritional Info Amount Per Serving
- Calories: 225.2
- Total Fat: 6.3 g
- Cholesterol: 2.4 mg
- Sodium: 2,215.6 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 7.1 g
- Protein: 17.1 g
Member Reviews