Cannellini Bean Soup Recipes

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RECIPE FOR CANNELLINI BEAN SOUP



Recipe for Cannellini Bean Soup image

Simple Italian recipe for Cannellini bean soup. Enjoy!

Provided by Simple Italian Cooking Blog

Categories     Lunch     Main Dish     Soups

Time 50m

Number Of Ingredients 8

2 cans cannellini beans (rinse them)
2 chopped medium onions
5-8 crushed garlic cloves (don't dice as this would make it overpowering)
4 cups chicken or veggie broth ((water down if concerned with sodium))
1 bunch head of leafy grean lettuce (escarole is a great choice!)
3-4 Tablespoons extra virgin olive oil
1/4 cup dry white wine (optional)
1/4 - 1/2 cup grated Romano cheese (or other grated Italian cheese)

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.

CANNELLINI BEAN SOUP



Cannellini Bean Soup image

We eat a lot of bean based soups in this house and I am always looking for another one to try. Cannellini beans are some of my favorites so I had to grab this recipe when I saw it in the Winter 2008 copy of the BBC Easy Cook magazine. The recipe states that it is suitable for freezing.

Provided by Sarah_Jayne

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 shallots, finely chopped
2 garlic cloves, finely chopped
1 carrot, finely chopped
2 sticks celery, finely chopped
2 leeks, finely chopped
5 ounces bacon, finely chopped
1 tablespoon olive oil
47 ounces chicken stock (can use vegetable stock too)
2 bay leaves
1/2 teaspoon dried oregano
2 (15 ounce) cans cannellini beans, drained
1/4 cup fresh parsley, chopped

Steps:

  • Fry the shallots, garlic, carrot, celery, leeks and bacon in the oil for 7 minutes, until softened but not brown.
  • Pour in the stock and add the bay leaves and oregano.
  • Season and bring to the boil, cover the pan and simmer gently for 15 minutes.
  • Tip in the beans, re-cover and simmer for a further 5 minutes.
  • Swirl the chopped parsley into the soup.
  • Serve sprinkled with a little extra parsley.

CANNELLINI BEAN SOUP WITH KALE AND GARLIC-OLIVE OIL CROSTINI



Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini image

Provided by Dave Lieberman

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil, plus more for the bruschetta
6 to 8 cloves garlic, thinly sliced, plus 1 or 2 more whole cloves
2 teaspoons dried oregano
1 (6-ounce) can tomato paste
2 tablespoons red wine vinegar
2 (15-ounce) cans cannellini beans, drained and rinsed
2 quarts chicken stock, water, or a combination
Salt and freshly ground black pepper
1 large bunch kale, large ribs removed, chopped
1 baguette

Steps:

  • Heat oil in a large pot. Add garlic and oregano and cook no more than a minute. Add tomato paste and vinegar, and cook another minute. Add beans and stock and bring to a simmer. Season with salt and pepper. Add kale and simmer, partially covered, for 1 hour. Season, to taste, again with salt and pepper before serving.
  • Slice baguette on a heavy angle to create long slices. Toast in a toaster or in the conventional oven. Rub once or twice with half a garlic clove. Season a shallow plate of extra-virgin olive oil with salt and dip each side of bread into the oil. Serve as accompaniment to the soup.

CANNELLINI BEAN SOUP



Cannellini Bean Soup image

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).

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 8 servings

Number Of Ingredients 12

2 1/2 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 1/4 cups)
4 celery stalks (the tender inner stalks with leaves), peeled and chopped (about 1 1/4 cups)
1/2 cup chopped tomatoes, fresh or canned
1/4 cup fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon coarse salt
Freshly grated Parmesan cheese
Freshly ground black pepper

Steps:

  • 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.

TUSCAN BEAN SOUP



Tuscan Bean Soup image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 3 1/2 quarts, 8 servings

Number Of Ingredients 20

1/2 cup kidney beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed
1/2 cup cannellini beans soaked overnight or 1 (14-ounce) can store-bought beans, drained and rinsed
3 tablespoons olive oil, plus more for drizzling on bread
1/2 pound diced pancetta
2 cups diced yellow onions
1 cup diced celery
1 cup diced carrots
4 cloves garlic, sliced
Salt and freshly ground black pepper
1 (14-ounce) can diced tomatoes
1 (14-ounce) can chick peas, drained and rinsed
2 quarts chicken stock, plus extra water if needed
2 sprigs rosemary
3 sprigs thyme
1 sprig oregano
1 bay leaf
1 teaspoon red chili flakes
2 heads Lacinata kale, stems removed and cut into bite size pieces
1 loaf Italian peasant bread, cut into thick slices
Parmigiano-Reggiano, grated, for serving

Steps:

  • Place the kidney beans in a medium pot, add water to cover by 2-inches and bring to a boil. (If using canned kidney beans, skip this step.) Turn the heat down, let simmer for 45 minutes to 1 hour, or until just-tender. Use the same process for the cannellini beans.
  • In a large soup pot, heat the olive oil over medium heat. Add the pancetta, rendering the fat and cooking until slightly crispy about 3 minutes. Saute the onion, celery, carrot and garlic for 3 to 4 minutes. Season with salt and freshly ground black pepper, to taste. Add the diced tomatoes, the cooked and drained kidney beans, cannellini beans, chick peas, and the chicken stock. Using kitchen twine, tie the herbs and the bay leaf into a bundle and add to the pot. Season with the red chili flakes, salt and pepper. Cook for 15 to 20 minutes, then add the kale. Continue cooking until the beans are completely tender.
  • Preheat the oven to 350 degrees F. Drizzle olive oil over the slices of peasant bread, season with a little salt and pepper and toast in the oven. Serve the soup in large bowls with grated Parmesan and a slice of toast.

ITALIAN CANNELLINI BEAN SOUP



Italian Cannellini Bean Soup image

A wonderful and warming soup taken from the pages of Williams-Sonoma. Served with tapenade topped baguettes, it's a great cold-weather meal.

Provided by NannyMarvel

Categories     Beans

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
1/4 cup pancetta, chopped
1/2 cup yellow onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
4 garlic cloves, minced
3 (15 ounce) cans cannellini beans, drained
5 cups chicken broth
3/4 teaspoon chopped thyme (1/2 teaspoon if using fresh)
1/2 cup grated parmigiano
kosher salt
fresh ground pepper

Steps:

  • In 3 1/2 quart dutch oven over medium heat, warm 3 tablespoons of olive oil. Cook pancetta in oil for 5 minutes, Add onion, carrot and celery and cook 8 minutes. Add garlic and cook for 1 minute. Add beans, broth and thyme and simmer over low heat for 10 minutes.
  • Take off heat and puree with immersion blender until smooth. Stir in cheese. Add salt and black pepper to taste.
  • Slice a baguette loaf into 1/2" slices. Brush both sides of slices with olive oil. Salt both sides. Toast bread until golden. Top toasted slices with a good tapenade spread (I use Trader Joes' tomatoe and fresh basil brushetta.
  • Serve and enjoy.

Nutrition Facts : Calories 602.1, Fat 13.1, SaturatedFat 2.2, Sodium 972.5, Carbohydrate 85.8, Fiber 21.1, Sugar 3.8, Protein 37.8

TUSCAN CHARD AND CANNELLINI BEAN SOUP



Tuscan Chard and Cannellini Bean Soup image

This is a hearty, wonderful soup that takes a very short time to make. If you have a rind from a piece of Parmiggiano Reggiano, add it to the broth as you cook; if you don't, you may want to add grated Parmesan cheese to the soup. This soup thickens as it stands (due to the pasta and cheese).

Provided by Callinectes Sapidus

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 55m

Yield 6

Number Of Ingredients 15

2 slices smoked bacon, finely chopped
1 onion, chopped
1 clove garlic, minced
¼ teaspoon freshly grated nutmeg
⅛ teaspoon crushed red pepper flakes
6 cups chicken broth, or more as needed
1 (15 ounce) can cannellini beans, drained and rinsed - or more to taste
2 tablespoons chopped sun-dried tomatoes
2 ounces Parmesan cheese rind
1 bunch red or white Swiss chard
¼ cup uncooked small pasta, such as orzo or pastina
5 large fresh sage leaves, minced
5 leaves fresh basil, coarsely chopped
1 tablespoon grated Parmesan cheese, divided
1 tablespoon extra-virgin olive oil, divided

Steps:

  • In a large saucepan over medium heat, cook the bacon, onion, garlic, nutmeg, and red pepper flakes until the onion is translucent, about 5 minutes. Pour in chicken broth and cannellini beans, and bring the mixture to a boil; stir in sun-dried tomatoes and the piece of Parmesan cheese rind. Reduce heat to a simmer, and cook while you prepare the chard, about 10 minutes.
  • Cut the stems from the chard, and slice the stems into pieces about 3/4-inch long. Cut the chard leaves into 1-inch wide ribbons. Stir the chard stems and pasta into the soup, setting aside the leaves. Reduce heat to a simmer, and gently simmer until the pasta is tender, about 10 minutes. Stir the chard leaves, sage, and basil into the soup, and simmer just until wilted, 3 to 4 minutes.
  • Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.

Nutrition Facts : Calories 215.2 calories, Carbohydrate 22.2 g, Cholesterol 13.5 mg, Fat 9.7 g, Fiber 4.4 g, Protein 9.9 g, SaturatedFat 3.5 g, Sodium 493.7 mg, Sugar 2.9 g

WINTER CANNELLINI BEAN SOUP



Winter cannellini bean soup image

A freeze-ahead soup that's perfect for a festive meal - no more last minute panics

Provided by Good Food team

Categories     Dinner, Soup

Time 1h

Number Of Ingredients 14

1 tbsp olive oil
4 shallots , finely chopped
2 garlic cloves , finely chopped
1 carrot , finely chopped
2 celery sticks, finely chopped
2 leeks , finely chopped
140g streaky bacon , finely chopped
1.4l chicken stock or vegetable stock (Kallo is good)
2 bay leaves
2 tsp chopped fresh oregano or marjoram or ½ tsp dried
2x 450g cans cannellini beans , drained and rinsed
a handful of flatleaf parsley , chopped
extra-virgin olive oil
6 tiny parsley sprigs

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.

Nutrition Facts : Calories 214 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.78 milligram of sodium

CREAMY CANNELLINI SOUP



Creamy Cannellini Soup image

This soup takes advantage of canned cannellini beans, but feel free to adjust and use dry beans. The addition of Italian sausage is completely optional.

Provided by thedailygourmet

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 40m

Yield 5

Number Of Ingredients 8

1 tablespoon butter
3 (3.5 ounce) links mild Italian sausage, casings removed
1 bulb fennel, finely chopped
3 cups chicken broth, divided
4 (15 ounce) cans cannellini beans, rinsed and drained, divided
1 teaspoon minced fresh thyme
½ teaspoon truffle salt
1 tablespoon extra-virgin olive oil, for drizzling

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once hot, add butter, followed by sausage and fennel. Stir and break up sausage. Cook, stirring, until sausage is browned, about 5 minutes. Pour in 1 cup chicken broth slowly, scraping up any browned bits from the bottom of the pot. Pour in 2 cans of drained cannellini beans. Cancel Saute mode.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • Meanwhile, combine remaining 2 cups chicken broth and 2 cans of beans in a blender; blend on high until smooth.
  • Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pureed beans, thyme, and truffle salt to soup; mix to combine.
  • Ladle soup into bowls and serve with a drizzle of olive oil.

Nutrition Facts : Calories 458 calories, Carbohydrate 52.3 g, Cholesterol 31.2 mg, Fat 17 g, Fiber 14.4 g, Protein 21.5 g, SaturatedFat 5.4 g, Sodium 2099.6 mg, Sugar 1.1 g

SAUSAGE & CANNELLINI BEAN SOUP



Sausage & Cannellini Bean Soup image

Here's my reproduction of a dish from a famous Chicago eatery. We think it rivals the original. I usually cook this at least once a week. It's a tasty way to keep my lunchbox full of healthy options. -Marilyn McGinnis, Peoria, Arizona

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

3 Italian turkey sausage links (4 ounces each), casings removed
1 medium onion, chopped
2 garlic cloves, minced
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup water
1/4 cup white wine or additional reduced-sodium chicken broth
1/4 teaspoon pepper
1 bunch escarole or spinach, chopped
4 teaspoons shredded Parmesan cheese

Steps:

  • Cook the sausage and onion in a large saucepan over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer., Stir in the beans, broth, water, wine and pepper. Bring to a boil. Add escarole; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 232 calories, Fat 6g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 837mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 9g fiber), Protein 17g protein.

TOMATO AND CANNELLINI BEAN SOUP



Tomato and Cannellini Bean Soup image

"Vegetable soup is something I can eat a ton of and still feel healthy. The problem is, I get hungry again two hours later. So I came up with a version with beans, which deliver protein and texture, tiding me over to the next meal." -Rick Martinez, associate food editor, digital

Provided by Rick Martinez

Categories     Soup/Stew     Bean     Fennel     Garlic     Healthy     Kid-Friendly     Bon Appétit     Small Plates

Yield 6 servings

Number Of Ingredients 18

Beans:
1 cup dried cannellini or other small white beans, soaked overnight
1 onion, quartered through root end
4 garlic cloves, crushed
2 bay leaves
Kosher salt
Soup:
4 Tbsp. olive oil, divided, plus more for drizzling
1 (28-ounce can) whole peeled tomatoes, drained
1/2 teaspoon (or more) crushed red Pepper flakes
Kosher salt
1 onion, chopped
1 fennel bulb, cored, chopped
4 garlic cloves, very thinly sliced
1 tablespoon Sherry vinegar
4 cups low-sodium vegetable broth
1 bunch Swiss chard, stems removed, leaves torn into pieces
Chopped unsalted, roasted almonds (for serving)

Steps:

  • Beans Combine beans, onion, garlic, and bay leaves in a large pot and add cold water to cover by 2". Bring to a simmer over medium heat, add several pinches of salt, and reduce heat to low. Continue to cook at a bare simmer until beans are creamy but still hold their shape, 35-45 minutes. Let beans cool in cooking liquid; discard bay leaves.
  • Do ahead
  • Beans can be cooked 3 days ahead. Cover and chill.
  • Soup:
  • Heat 2 Tbsp. oil in a large heavy pot over medium-high. Add tomatoes, 1/2 tsp. red pepper flakes, and a pinch of salt and cook tomatoes, undisturbed, until caramelized and borderline blackened on one side, about 5 minutes. Break up tomatoes, scraping bottom of pot, and continue to cook, scraping and stirring occasionally, until tomatoes are caramelized all over, about 5 minutes more. Transfer tomatoes to a plate.
  • Heat another 2 Tbsp. oil in same pot over medium. Add onion, fennel, garlic, and a pinch or so of red pepper flakes, if desired; cook, stirring often, until vegetables are soft and starting to brown around edges, 8-10 minutes. Stir in vinegar and tomatoes, scraping up browned bits. Drain beans and add to pot along with broth (for a thicker soup, use half of the broth plus 2 cups bean-cooking liquid). Bring to a simmer; season with salt. Cook until flavors meld, 30-45 minutes.
  • Just before serving, stir in chard and cook until wilted. Ladle soup into bowls, top with almonds, and drizzle with oil.
  • Do ahead
  • Soup (without chard) can be made 4 days ahead. Let cool; cover and chill.

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From greenbowl2soul.com


ITALIAN CANNELLINI BEAN AND VEGETABLE SOUP RECIPE | BREN HAAS
2019-11-07 Carefully pour 4 cups of chicken broth into stock pot. Add 1 lb of cut up rotisserie chicken. Stir in 15 oz of salsa verde and drained cannellini beans. Bring to boil and reduce heat. Simmer chili for about 30 minutes stirring occasionally. Serve with …
From brenhaas.com


CANNELLINI BEAN SOUP: HEARTY & AROMATIC - WE WANT VEGGIES
2017-10-15 Sauté onion and celery root in olive oil (or broth) over medium heat for 5 minutes, or until the onion just starts to brown. Add garlic cloves and cumin. Continue to sauté for 2 more minutes. Next, add the broth, dried beans, cardamom, turmeric, tomato paste, and sugar. Bring to …
From wewantveggies.com


HAM AND CANNELLINI BEAN SOUP | RECIPE | LIFESOURCE NATURAL ...
Add beans, broth, and ham. Bring to a boil, reduce heat to low and simmer about 20 minutes, to let all the flavors get to know each other. Add kale, simmer an additional 3-5 minutes or until tender. Serve hot with crusty bread. Enjoy!
From lifesourcenaturalfoods.com


CREAMY CANNELLINI BEAN SOUP WITH GARLIC AND THYME - THE ...
2020-09-28 Start by heating the olive oil in a large pot, add potatoes and garlic and stir-fry for a few minutes, until they're starting to brown. Step 2. Add the drained beans, followed by the thyme and red chili flakes (if using). Step 3. Pour in the broth and bring to a boil, then reduce the heat and simmer for 5 minutes.
From thepetitecook.com


CANNELLINI BEAN SOUP RECIPE FROM JESSICA SEINFELD
Rinse the beans. In a large pot, combine the beans and 6 cups of cold water over medium-high heat. Let come to a boil, cover partially with a lid, then reduce the heat to medium so the beans simmer gently until tender, 1½ to 2 hours.
From jessicaseinfeld.com


CANNELLINI BEAN RECIPES | MARTHA STEWART
Spaghetti and meatballs has multigenerational appeal, even when it goes vegetarian. A blend of eggplant and white beans provides the protein. Cheese, garlic, and oregano are the familiar-flavor agents; breadcrumbs and egg bind them together. A quick trip under the broiler browns the tops and sides, then plunk!—into the gravy they go.
From marthastewart.com


SPINACH AND CANNELLINI BEAN SOUP RECIPE : OPTIMAL ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian Best Bean Recipes Vegetarian ...
From recipeschoice.com


CANNELLINI BEAN SOUP - PALEOMG
2020-10-13 Instructions. Place a large pot or dutch oven over medium heat on the stovetop. Add the Italian sausage, break apart into small pieces and cook until no pink remains. Use a slotted spoon to remove the sausage and set aside for later. Add the onion and carrots to the pan along with 1/4 teaspoon of salt.
From paleomg.com


LOW SODIUM CANNELLINI BEANS - THERESCIPES.INFO
https://www.hanoverfoods.com › product › hanover-organics-cannellini-beans-low-sodium. All information about healthy recipes and cooking tips
From therecipes.info


CANNELLINI BEAN AND LENTIL SOUP - LIDIA
In a food processor, combine the bacon and garlic and process to make a smooth paste, or pestata. In a large Dutch oven or soup pot, heat the olive oil over medium heat.When the oil is hot, add the pestata, and cook until the bacon renders its fat, about 5 minutes. Meanwhile, in the same food processor, process the onion, carrot, and celery together to make a second pestata.
From lidiasitaly.com


29 BEST CANNELLINI BEANS RECIPES - WHAT ARE CANNELLINI BEANS
2021-02-26 How to Use Cannellini Beans. There are so many amazing cannellini bean recipes you can make with them, from soups such as Creamy Cannellini Soup and Sausage and White Bean Soup, to stews such as ...
From parade.com


CANNELLINI BEAN RECIPES | BBC GOOD FOOD
Creamy chicken, bean & leek traybake. A star rating of 4.3 out of 5. 59 ratings. Throw together chicken thighs, cannellini beans and crème fraîche with a few other ingredients for this easy traybake. You can easily double it up and freeze the leftovers.
From bbcgoodfood.com


TUSCAN CANNELLINI BEAN SOUP – BRAIN HEALTH KITCHEN
Instructions. Heat ¼ cup of the oil and garlic in a large pot over medium heat. Cook until the garlic is fragrant, about 2 minutes. Add the anchovies and cook, stirring occasionally, for about 2 minutes or until they start to fall apart. Add the broth or …
From brainhealthkitchen.com


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Top Asked Questions

How do you cook cannellini beans for Soup?
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.
How do you make cannellini soup with tomato paste?
Stir the tomato paste into the vegetables, and add 7 cups cold water. Bring the soup to a simmer, and add the drained cannellini, bay leaves, and crushed red pepper. Simmer, uncovered, until the cannellini are almost tender and the soup has reduced an inch or two in volume, about 1 hour.
Is cannellini bean soup good for You?
A cannellini bean soup filled to the brim with vegetables - healthy, delicious and comes together in flash. Perfect way to use up any veggies about to turn in the crisper. This cannellini bean soup is a much loved recipe in our family.
How to cook sausage with cannellini beans?
Once hot, add butter, followed by sausage and fennel. Stir and break up sausage. Cook, stirring, until sausage is browned, about 5 minutes. Pour in 1 cup chicken broth slowly, scraping up any browned bits from the bottom of the pot. Pour in 2 cans of drained cannellini beans. Cancel Saute mode. Close and lock the lid.

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