Ingredients
- Dried cannellini beans: 1 pound
- Olive oil: 1/4 cup
- 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
Instructions
- Step 1: Rinse the cannellini beans and soak them in water overnight. Drain and rinse again before cooking.
- Step 2: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 8-10 minutes.
- Step 3: Add the minced garlic and cook for another minute until fragrant.
- Step 4: Add the drained cannellini beans, broth, and rosemary sprigs to the pot. Bring to a boil, then reduce heat and simmer for 1-1.5 hours, or until the beans are tender.
- Step 5: Remove rosemary sprigs. Use an immersion blender to partially blend the soup, leaving some beans whole for texture. Alternatively, remove about 2 cups of soup and blend in a regular blender, then return it to the pot.
- Step 6: Season with salt and pepper to taste. Serve hot with a drizzle of olive oil and crusty bread.
Notes
- Refrigerate leftover soup in an airtight container for up to 3 days, as the flavors deepen beautifully overnight.
- For best results, gently reheat the soup on the stovetop over medium-low heat, stirring occasionally, to maintain its creamy texture.
- A spoonful of pesto stirred in just before serving elevates this soup to gourmet levels.
- Sautéing a pinch of red pepper flakes with the garlic adds a delightful warmth to the base of the soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American