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Add a photoServings: 6
Ingredients
- 250 gm cannellini beans
- 23 clv garlic peeled and minced
- 3 Tbsp. extra virgin olive oil
- 1 bn flat leaf parsley leaves minced sea salt and freshly grnd pepper extra virgin extra virgin olive oil Soak and cook the beans (qv cannellini). Drain and reserve the liquid.
Directions
- 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.
- Variations
- 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 6 servings | |
| Calories 110 | |
| Calories from Fat 62 | 56% |
| Total Fat 7.05g | 9% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 125mg | 5% |
| Potassium 140mg | 4% |
| Total Carbs 9.36g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 0.87g | 1% |
| Protein 2.82g | 5% |
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