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Zuppa di Fagioli Cannellini
Cannellini Bean Soup
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
By Rose Gray and Ruth Rogers
Published 1995
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 2-3
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