Cost per serving $0.46 view details
- 250 gm cannellini beans
- 23 clv garlic peeled and minced
- 3 Tbsp. extra virgin olive oil
- 1 bn flat leaf parsley leaves minced
- Â Â sea salt and freshly grnd pepper
- Â Â extra virgin extra virgin olive oil
- Â Â Soak and cook the beans (qv cannellini).
- Â Â Drain and reserve the liquid.
- In a large saucepan cook the garlic in the oil till soft but not brown.
- Add in the parsley and cook for a second then add in the beans and stir.
- Put three quarters of the mix into a food processor with some of the liquid and briefly pulse; you don't want a puree.
- Add in more liquid if necessary but it should be thick.
- Return to the saucepan and season with salt and pepper.
- If too thick add in more cooking liquid.
- Serve with a generous amount of extra virgin extra virgin olive oil.
- Escarole: throw away outer tough leaves of 2 medium heads. Wash the inside leaves but don't dry. Heat about 3 Tbsp. extra virgin olive oil in a frying pan and cook the escarole briefly. Chop coarsely and add in to the soup.
- Cavolo nero or possibly Swiss chard: use the Braised Cavolo Nero recipe (qv). Chop coarsely and add in to the soup.
- Tomato and rosemary: peel and seed 1kg fresh plum tomatoes. Chop coarsely and cook for 2 min in 2 Tbsp. extra virgin olive oil with 3 sprigs finely minced fresh rosemary and 23 minced garlic cloves. Add in to the soup.
- Porcini: soak 50g dry porcini mushrooms drain cook and add in to the soup.
- When the new seasons oil and dry cannellini beans arrive in November we like to make this simple unusual and comforting soup.
- Serves 6
Add the recipe to which day?
Adding to Planner
|Amount Per Serving||%DV|
|Serving Size 76g|
|Recipe makes 6 servings|
|Calories from Fat 72||57%|
|Total Fat 8.13g||10%|
|Saturated Fat 1.47g||6%|
|Trans Fat 0.0g|
|Total Carbs 10.28g||3%|
|Dietary Fiber 2.6g||9%|