Tuscan Cannellini Bean Soup (Vegetarian) Recipe

Name: Tuscan Cannellini Bean Soup (Vegetarian)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3/4 cups dried cannellini beans; 3 tablespoons extra virgin olive oil, plus more for drizzling; 2 onions, chopped (about 2 cups); 3 garlic cloves, minced; 5 small carrots, peeled, halved lengthwise and sliced (about 1 1/4 cups); 4 celery ribs, peeled, and chopped (the tender inner stalks with leaves, about 1 1/4 cups); 1/2 cup chopped tomato, fresh or canned; 1/4 cup fresh basil leaf; 1/4 cup chopped fresh flat-leaf parsley; 1 tablespoon coarse salt; freshly grated parmesan cheese; fresh ground black pepper

Servings: persons

2 3/4 cups dried cannellini beans
3 tablespoons extra virgin olive oil, plus more for drizzling
2 onions, chopped (about 2 cups)
3 garlic cloves, minced
5 small carrots, peeled, halved lengthwise and sliced (about 1 1/4 cups)
4 celery ribs, peeled, and chopped (the tender inner stalks with leaves, about 1 1/4 cups)
1/2 cup chopped tomato, fresh or canned
1/4 cup fresh basil leaf
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon coarse salt
freshly grated parmesan cheese
fresh ground black pepper

1
Rinse beans well and place in a large pot. Cover with 4 quarts (or a little less than 4 litres) of water. Bring to a boil, cover and turn off the heat. Allow to soak for 1 hour.
2
Place the olive oil, onions and garlic in a large heavy bottomed pot over medium heat. When the garlic begins to sizzle, after about 30 seconds, add the carrots and celery and continue to cook, stirring, for about 5 minute Stir in the tomatoes, basil and parsley and cook, stirring occasionally, for an additional 3 minute.
3
Add 6 cups of the soaked beans, cover with 10 cups of cold water and stir to combine. Bring to a boil, reduce the heat and simmer, partially covered, until the beans are tender and creamy, at least 1 1/2 but up to 2 1/2 hours. Add water if necessary to achieve desired consistency; the soup should be thick. Add the salt halfway through the cooking.
4
Serve with freshly grated Parmesan cheese and freshly black pepper and a drizzle of olive oil.

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 3/4 cups dried cannellini beans, 3 tablespoons extra virgin olive oil, plus more for drizzling, 2 onions, chopped (about 2 cups), 3 garlic cloves, minced, and more.

Yes, Tuscan Cannellini Bean Soup (Vegetarian) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuscan Cannellini Bean Soup (Vegetarian)

How did you like this recipe?

Frequently Asked Questions