Zuppa di Fagioli Cannellini

Cannellini Bean Soup

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About

When the new season’s oil and dried cannellini beans arrive in November, we like to make this simple, unusual and comforting soup.


  • 250 g (9 oz) cannellini beans
  • 2-3 garlic cloves, peeled and chopped


Soak and cook the beans as described. Drain, and reserve the liquid.

In a large saucepan, cook the garlic in the oil until soft but not brown. Add the parsley and cook for a second, then add the beans and stir.

Put three-quarters of the mixture into a food processor with some of the liquid, and briefly pulse; you do not want a purée. Add more l