Cannellini Bean Soup
A large bowl of this Cannellini Bean soup will be one of your absolute favorites to make. It takes simple ingredients to create comfort in a bowl. The texture of pureed white beans says it all; a stream of warm creaminess and the crushed red peppers will give the soup a pleasant tingling on the tongue.
Ingredients
- 2 tablespoons butter
- 2 ounces onion about 1/4 onion, chopped
- 1 clove garlic finely chopped
- 2 ounces carrot chopped
- 15 ounces cannellini beans (NOTE 1)
- 1/4 teaspoon crushed red pepper flakes
- 2 cups chicken broth or vegetable
- 1/4 teaspoon cardamom
- 1/4 teaspoon cumin
- salt & pepper
For the Gremolata
- 1 ounce Taleggio cheese
- lemon zest
- thyme leaves
Instructions
- Heat butter in a pan and saute onion and garlic until soft and translucent.
- Add carrots, cannellini beans and crushed red pepper flakes and simmer for about 5 minutes.
- Add the broth, the spices (cardamom and cumin) and the salt. Place a lid on the pant, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low and allow it to simmer for 15 minutes, stirring occasionally.
- Puree the soup, making use of a food processor or an immersion blender. Process until the soup is smooth.
- Season with salt & pepper if needed.
- Make the gremolata by mixing grated Taleggio cheese with lemon zest.
- Pour the soup in two bowls and garnish with the gremolata and thyme leaves.
Notes
- Instead of cannellini beans from a can, you can start from scratch and use dry cannellini beans that you first have to soak in water (preferably overnight) and then cook them for a couple of hours.
Nutrition
Calories: 336kcalCarbohydrates: 40gProtein: 17gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gSodium: 1612mgFiber: 12gSugar: 4g