Cannellini Bean Soup with Fontina Gremolata

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

A heartwarming, lightly spiced soup topped with stringy fontina cheese and spiked with lemon. Serve with chunks of fresh bread.


  • 50 g (2 oz, 4 tablespoons) unsalted butter
  • 75


Melt the butter in a pan over a medium heat, add the onions and garlic and sauté for 4-5 minutes, until softened. Add the cannellini beans, carrot, chilli and tomatoes, then cover and cook gently for 5 minutes. Next, stir in the cardamom, cumin seeds and stock and bring to the boil. Reduce the heat and simmer for 1-½ hours, or until the beans are tender. Pour the soup into a blender and blitz t