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    You are in: Home / Recipes / Italian Cannellini Bean Soup Recipe
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    Italian Cannellini Bean Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    ChefMarvelIris's Note:

    A wonderful and warming soup taken from the pages of Williams-Sonoma. Served with tapenade topped baguettes, it's a great cold-weather meal.

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    Units: US | Metric


    1. 1
      In 3 1/2 quart dutch oven over medium heat, warm 3 tablespoons of olive oil. Cook pancetta in oil for 5 minutes, Add onion, carrot and celery and cook 8 minutes. Add garlic and cook for 1 minute. Add beans, broth and thyme and simmer over low heat for 10 minutes.
    2. 2
      Take off heat and puree with immersion blender until smooth. Stir in cheese. Add salt and black pepper to taste.
    3. 3
      Slice a baguette loaf into 1/2" slices. Brush both sides of slices with olive oil. Salt both sides. Toast bread until golden. Top toasted slices with a good tapenade spread (I use Trader Joes' tomatoe and fresh basil brushetta.
    4. 4
      Serve and enjoy.

    Ratings & Reviews:

    • on September 06, 2011


      I wasn't too impressed with this soup. Are you really supposed to use a stick blender after adding the pancetta? There was too many beans vs. the other vegetables.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Italian Cannellini Bean Soup

    Serving Size: 1 (454 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 602.0
    Calories from Fat 117
    Total Fat 13.0 g
    Saturated Fat 2.2 g
    Cholesterol 0.0 mg
    Sodium 972.4 mg
    Total Carbohydrate 85.8 g
    Dietary Fiber 21.0 g
    Sugars 3.7 g
    Protein 37.8 g

    The following items or measurements are not included:



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