Best Ever Cannellini And Butter Bean Soup Recipes

CREAMY CANNELLINI SOUP

Steps:

• Combine onion, sausage, and celery in a large saucepan. Cook until sausage has no pink remaining. Drain any fat.
• Add potato, seasoning, one can of cannellini beans, and 3 cups chicken broth. Bring to a boil, reduce heat and simmer 10 minutes.
• Meanwhile, combine remaining cannellini beans and 1 cup chicken broth in a blender. Blend until smooth.
• Add to soup and simmer an additional 5 minutes.
• Remove from heat, stir in pesto. Season with salt and pepper to taste.
• Garnish with parmesan cheese and parsley if desired.

RECIPE FOR CANNELLINI BEAN SOUP

Steps:

• In a large sauce pan saute the onions with 3 Tablespoons olive oil over medium heat until translucent.
• Add in crushed garlic and saute for 3 minutes.
• Add cannellini beans and broth.
• Cook until all beans are tender - mash down some of the beans to add some creaminess to the soup.
• Add greens and cook down for about 15 minutes.
• Add in 1/4 cup dry white wine and half the cheese. Stir.
• Cook another 10 minutes.
• Serve in bowls and sprinkle remaining cheese on top.

BEST EVER CANNELLINI AND BUTTER BEAN SOUP

Steps:

• Start by soaking the beans overnight if you wish. This is not necessary, but it is recommended to diminish the cooking time. I, however, don't do this since I cook my beans in a pressure cooker that I cannot do without. It reduces cooking time to half.
• Cook the beans according to the package instructions. If you choose to use canned beans, then follow step 3.
• Peel, wash and chop the onions and the carrot, wash and chop the leek and the celery.
• In a deep pot, start by adding one tbsp of olive oil, then add the chopped garlic and the diced gammon. if you use bacon or any fatty trimmings, start by frying this first and drain off the excess fat.
• Add the chopped onion and cook (covered with a lid) for 2 minutes, stirring it a couple of times. Add the diced carrots, celery, 1 pinch of the Italian dry herbs salt and some pepper. Cook for 3 minutes.
• Add the cooked/canned beans and 1 l water (or half water, half stock). Cook for 20-25 min, covered.
• Add the chopped tomatoes and the tomato paste, the remainder of the salt, the bay leaves and cook for a further 30 minutes (15 min if using canned beans) on low/medium heat.
• Add all chopped herbs and set these aside. Add these right at the end after turning the heat off or add individually to each plate before serving.
• Enjoy every mouthful... it is absolutely .... irresistible ;-)

WINTER CANNELLINI BEAN SOUP

Steps:

• Heat the oil in a large saucepan and tip in the shallots, garlic, carrot, celery, leeks and bacon. Cook over a medium heat for 5-7 minutes, stirring occasionally, until softened but not browned.
• Pour in the stock, then add the bay leaves and oregano or marjoram. Season and bring to the boil, then cover the pan and simmer gently for 15 minutes. Tip in the beans, cover again and simmer for a further 5 minutes.
• Pour the soup into a freezer container and leave it to cool completely, then seal, label and freeze for up to a month.
• Defrost the soup at room temperature for 3 hours, (or overnight).
• Tip into a saucepan, reheat gently until bubbling, and simmer for 5 minutes. Taste for seasoning. Swirl in the chopped parsley, ladle into warm bowls and top each with a drizzle of olive oil and a parsley sprig.