White Bean Soup with Garlic and Parsley

This bean soup keeps the focus on cannellini, with just enough olive oil and garlic for flavor and a little broth for body. A small portion of beans is milled back into the pot to thicken it, and parsley is stirred in right before serving.

White Bean Soup with Garlic and Parsley

Print Recipe Pin Recipe

Servings: 46 servings

Course: Main Dish

Ingredients Equipment Method

Ingredients

  

1x2x3x?

Main Ingredients

• 1/2 cup extra virgin olive oil 120 ml
• 1 tsp chopped garlic 5 ml
• 2 cups dried cannellini OR other white beans soaked and cooked and drained (480 ml), OR 6 cups canned cannellini beans, drained (1440 ml)
• Salt
• Black pepper ground fresh from the mill
• 1 cup Basic Homemade Meat Broth 240 ml, OR 1/3 cup canned beef broth (80 ml) diluted with 2/3 cup water (160 ml)
• 2 tbsp chopped parsley 30 ml
• OPTIONAL: thick grilled slices of crusty bread

Equipment

• Pot

Method

 

1. In a soup pot, warm the oil and garlic over medium heat, stirring, until the garlic turns a very pale gold.
2. Add the beans, a pinch of salt, and a few grindings of pepper. Cover and simmer gently for 5 to 6 minutes.
3. Remove about 1/2 cup beans and mill them back into the pot together with all the broth. Simmer another 5 to 6 minutes, then taste and adjust salt and pepper.
4. Stir in the parsley and turn off the heat. Ladle into bowls, optionally over thick grilled bread slices.

Tried this recipe?

Let us know how it was!