Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 50

Appears in

Soups: Le Cordon Bleu Home Collection


By Le Cordon Bleu

Published 1998

  • About

This is a traditional version of the Italian classic. The soup can be thickened with either white beans or perhaps spaghetti, and a generous spoonful of Parmesan added at the table.


  • 40 g (1 ¼ oz) white beans (haricot or navy beans)
  • 1.5


  1. Place the dried beans in a bowl, cover with twice their volume of cold water, then leave to soak overnight. Drain, then rinse the soaked beans under cold running water. Heat the chicken stock in a large pan, add the drained beans and bring slowly to the boil over medium heat. Cook for 45 minutes, or until the beans are tender, skimming the surface often.
  2. Melt the