Zuppa di Fagioli Cannellini

Cannellini Bean Soup

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Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

The River Café Cookbook

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.

Ingredients

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

Method

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