This recipe delivers a comforting and flavorful Italian cannellini bean soup, perfect for a cozy night in or a light yet satisfying lunch. We'll explore the nuances of this classic dish, highlighting techniques for achieving the perfect creamy texture and vibrant taste. This isn't just a recipe; it's a journey into the heart of Italian culinary simplicity.
What Makes this Cannellini Bean Soup Recipe Special?
Many cannellini bean soup recipes exist, but this one focuses on building layers of flavor through careful ingredient selection and cooking techniques. We'll use fresh herbs, high-quality ingredients, and a simple yet effective method to create a soup that's both hearty and elegant. The creamy texture comes not from cream itself (although you can add a dollop at the end!), but from the beans themselves, expertly simmered to perfection.
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 (28-ounce) can crushed tomatoes
- 6 cups vegetable broth (or chicken broth for a richer flavor)
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for garnish)
Instructions:
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Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic, oregano, basil, and red pepper flakes (if using) and cook for another minute until fragrant.
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Build the Flavor Base: Stir in the crushed tomatoes and vegetable broth. Bring the mixture to a simmer, then reduce heat and cook for 15 minutes, allowing the flavors to meld.
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Add the Beans: Gently stir in the rinsed and drained cannellini beans. Continue to simmer for another 15-20 minutes, or until the beans are heated through and the soup has thickened slightly.
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Season and Serve: Season the soup with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired.
Frequently Asked Questions (FAQ)
Can I make this soup with dried cannellini beans?
Yes, you absolutely can! However, dried beans require pre-soaking (ideally overnight) and a much longer cooking time – around 1-1.5 hours after soaking. Adjust the cooking time as needed to ensure the beans are tender.
How can I make this soup thicker?
If you prefer a thicker soup, you can simmer it uncovered for a longer period to reduce the liquid. Alternatively, you can blend a portion of the soup with an immersion blender before serving to create a creamier consistency. A cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) can also be stirred in during the last few minutes of cooking to thicken the soup.
What other vegetables can I add to this soup?
Feel free to experiment! Spinach, kale, zucchini, or diced potatoes would all be delicious additions. Add them during the last 10-15 minutes of cooking time to prevent overcooking.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before storing it in airtight containers in the freezer for up to 3 months.
Is this soup vegetarian/vegan?
This recipe is naturally vegetarian. To make it vegan, ensure you use vegetable broth.
This Italian cannellini bean soup is a testament to the magic of simple ingredients combined with mindful cooking. Enjoy!
