Cannellini and Garlic Soup

Preparation info

  • Serves


    • Difficulty


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By Jack Monroe

Published 2019

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This recipe is extremely simple but sustaining – solace in a deep bowl on a cold evening. You can make variations of it with whatever herbs you like; I find rosemary and thyme also work well, and basil in the summer. Don’t scrimp on the garlic, as it holds it all together.



  1. Drain the cannellini beans keeping the liquid (for aquafaba). Rinse the beans and add them to a large saucepan. Cover with stock, and bring to the boil – big, rolling bubbles. Reduce to a simmer and add the garlic. Cook for 45 minutes until soft and creamy.
  2. Remove the beans with a slotted spoon and place them in a blender