Tuscan Cannellini Bean Soup (Vegetarian)
- Ready In:
- 2hrs 15mins
- Ingredients:
- 12
- Serves:
-
8
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
directions
- 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.
- 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.
- 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 ½ but up to 2 ½ hours. Add water if necessary to achieve desired consistency; the soup should be thick. Add the salt halfway through the cooking.
- Serve with freshly grated Parmesan cheese and freshly black pepper and a drizzle of olive oil.
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