Jo Seagar Recipes
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Recommended from the store
Cannellini Bean Soup
Ingredients
- 1/4 cup extra virgin olive oil
- 3 cloves garlic crushed (1 heaped teaspoon)
- 2 cups of cooked drained and rinsed cannellini beans (canned beans are fine)
- Salt and freshly ground black pepper
- 1&1/2 cups (1 carton) beef stock
- 1/2 cup chopped fresh flat leafed Italian parsley
- Toasted thick slices of crusty bread
Method
To cook dried beans, first soak them overnight in water to cover. Drain, rinse and put the beans in a saucepan. Cover amply with water and simmer until tender, 45 minutes to 1 hour. Salt the beans once they’re fully cooked and store them refrigerated in their liquid.
Heat oil in a large saucepan add garlic - cook 1-2 minutes - add beans, salt and freshly ground black pepper and beef stock, simmer 5 minutes. Puree half of the mixture in a blender or food processor - return to the saucepan and mix well with the remaining beans. Stir through the parsley and check the seasoning.
To serve: place the toasted bread in individual bowls and pour over the hot soup - a grating of parmesan cheese is a nice garnish. **Special Instructions:** People who love beans want a soup that doesn’t contain anything else much but beans - this is a thick tasty one to foot the bill. It’s actually thick enough to serve as a side dish to roast lamb etc. or thin down for a more soupy consistency.
