Ingredients
- Dried cannellini beans: 1 pound
- Olive oil: 2 tablespoons
- Yellow onion: 1 medium, chopped
- Carrots: 2 medium, chopped
- Celery stalks: 2 medium, chopped
- Garlic: 4 cloves, minced
- Chicken or vegetable broth: 6 cups
- Fresh rosemary: 2 sprigs
- Parmesan rind: 1 (optional)
Instructions
- Step 1: Rinse the cannellini beans and soak them in water overnight, or for at least 8 hours. Drain and rinse again.
- Step 2: 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 and cook for another minute until fragrant.
- Step 3: Add the drained beans, broth, rosemary sprigs, and parmesan rind (if using) to the pot. Bring to a boil, then reduce heat and simmer for 1-1.5 hours, or until the beans are tender.
- Step 4: Remove the rosemary sprigs and parmesan rind. Use an immersion blender to partially blend the soup until it reaches your desired consistency. Alternatively, remove 2 cups of the soup and blend it in a regular blender, then return it to the pot.
- Step 5: Season with salt and pepper to taste. Serve hot, drizzled with olive oil and crusty bread.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days; the flavors meld beautifully overnight.
- Gently reheat the soup on the stovetop over medium-low heat, adding a splash of broth or water if needed to reach your desired consistency.
- Serve with a swirl of pesto and a generous grating of Parmesan cheese for added richness and flavor.
- Don't skip the Parmesan rind during simmering – it adds a subtle depth of umami that elevates the entire soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American