Ingredients with Measurements:
- 1 pound dried cannellini beans, soaked overnight
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 6 cups chicken or vegetable broth
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. Drain and rinse the soaked beans. In a large pot or Dutch oven, sauté the onion, carrots, celery, and garlic over medium heat until softened, about 5 minutes.
2. Add the tomato paste, thyme, and bay leaf, and cook for another minute.
3. Add the beans and broth to the pot, and bring to a boil. Reduce heat to low, cover, and simmer for 1-2 hours, or until the beans are tender.
4. Remove the bay leaf, and use an immersion blender to puree some of the soup, if desired. Alternatively, you can transfer some of the soup to a blender and puree until smooth, then return it to the pot.
5. Season with salt and pepper to taste. Serve hot, garnished with Parmesan cheese and parsley.
- Time:
Preparation time: 10 minutes (plus overnight soaking time for the beans)
- Cooking time: 1-2 hours
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 250
- Fat: 4g
- Carbohydrates: 40g
- Protein: 16g
- Fiber: 12g
Substitutions for ingredients:
- You can use other types of white beans, such as Great Northern or navy beans, instead of cannellini beans.
- If you don't have fresh parsley, you can use dried parsley or omit it altogether.
Variations:
- Add some diced pancetta or bacon to the soup for extra flavor.
- Stir in some chopped kale or spinach at the end of cooking for added nutrition.
- Use vegetable broth instead of chicken broth to make this soup vegetarian.
Tips and tricks:
- Be sure to soak the beans overnight to help them cook more quickly and evenly.
- If you don't have an immersion blender, you can use a potato masher to partially puree the soup.
- If the soup is too thick, you can add more broth or water to thin it out.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the soup on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls, garnished with Parmesan cheese and parsley.
Garnishes:
- Grated Parmesan cheese
- Chopped fresh parsley
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the beans are still hard after cooking for 2 hours, continue to simmer until they are tender.
Food safety advice:
- Be sure to soak the beans overnight and discard the soaking water to help reduce the risk of foodborne illness.
Food history:
- Bean soup is a traditional Italian dish that has been enjoyed for centuries.
Flavor profiles:
- This soup is hearty and comforting, with a rich, savory flavor from the beans and vegetables.
Serving suggestions:
- Serve this soup as a main course with some crusty bread and a salad on the side.
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Region: Italian