Crema di Cannellini

Name: Crema di Cannellini (Cream of Cannellini Beans)
Yield: For 4
Cuisine: Italian
Ingredients: salt and pepper; 85 g (3 oz) butter; 1 large onion, finely sliced; 200 g (7 oz) dried cannellini beans; 30 g (1 oz) dried porcini mushrooms; 4 slices of bread, crusts removed, cut into small cubes; salt and pepper; 1 chicken stock cube, crumbled; 2 sage leaves

Cream of Cannellini Beans

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

For this very creamy soup, which is served topped with croutons, the ingredients are available all year round and it makes a welcome starter for a delicate meal.

Ingredients

200 g (7 oz) dried cannellini beans
30 g (1

Europe
Italy
Starter
Soup
Mediterranean

Method

Soak the cannellini beans in plenty of cold water overnight and then drain. Cover them with fresh water, bring to the boil and simmer for at least 1½ hours or until soft. Drain well. Meanwhile, soak the porcini in lukewarm water for 30 minutes, then drain them, reserving a little of the water, and chop finely.

In another pan, melt 60 g (2 oz) of the butter and fry the onion in it until