Cannellini Bean Soup

Name: Cannellini Bean Soup
Ingredients: 2.5 cups dry cannellini beans; 3 tablespoons extra-virgin olive oil, plus more for drizzling; 2 onions, chopped (about 2 cups); 3 cloves garlic, minced; 5 small (6-inch) long carrots, peeled, halved lengthwise, and sliced (about 1 ¼ cups); 4 celery stalks (the tender inner stalks with leaves), peeled and chopped (about 1 ¼ cups); 0.5 cup chopped tomatoes, fresh or canned; 0.25 cup fresh basil leaves; 0.25 cup chopped fresh flat-leaf parsley; 1 tablespoon coarse salt; Freshly grated Parmesan cheese; Freshly ground black pepper

3.3

(299)

8 Reviews

By

Martha Stewart Test Kitchen

Updated on July 27, 2011

Yield:

8 servings

A dietary staple in Italian cuisine, cannellini beans bring tremendous flavor to this soup. Make it a day ahead of time -- it will taste even better when you're ready to eat it.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

Ingredients

2 ½ cups dry cannellini beans
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 onions, chopped (about 2 cups)
3 cloves garlic, minced
5 small (6-inch) long carrots, peeled, halved lengthwise, and sliced (about 1 ¼ cups)
4 celery stalks (the tender inner stalks with leaves), peeled and chopped (about 1 ¼ cups)
½ cup chopped tomatoes, fresh or canned
¼ cup fresh basil leaves
¼ cup chopped fresh flat-leaf parsley
1 tablespoon coarse salt
Freshly grated Parmesan cheese
Freshly ground black pepper

Directions

Rinse the beans well and place in a large pot. Cover the beans with 4 quarts of water. Bring to a boil, cover, and turn off the heat. Allow to soak for 1 hour.
Place the olive oil, onions, and garlic in a large heavy-bottomed pot over medium heat. When the garlic begins to sizzle, after about 30 seconds, add the carrots and celery and continue to cook, stirring, for about 5 minutes. Stir in the tomatoes, basil, and parsley and cook, stirring occasionally, for an additional 3 minutes.
Add 6 cups of the soaked beans, cover with 10 cups of cold water, and stir to combine. Bring to a boil, reduce the heat, and simmer, partially covered, until the beans are tender and creamy, at least 1 1/2 but up to 2 1/2 hours. Add water if necessary to achieve desired consistency; the soup should be thick. Add the salt halfway through the cooking. Serve with freshly grated Parmesan cheese, freshly black ground black pepper, and a drizzle of olive oil.

Originally appeared: Mad Hungry, November 2010, Mad Hungry, November 2010