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Italian White Bean Soup Recipe

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Immerse yourself in a bit of heaven with this Italian White Bean Soup. Buttery and soft cannellini beans pair with tantalizing herbs to be slowly simmered to perfection.

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Ingredients

White beans Leek or yellow onion Carrot Celery stalk Garlic Rosemary Sage Bay leaves Water or vegetable stock Smoked applewood sea salt Nutritional yeast Bread + garlic for bruschetta

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Rinse and pick the beans then cover them with water and soak for 6 hours or overnight. Drain.

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Instructions:

In a large heavy bottom pot heat up a good lug of olive oil and saute the leek (or onion) with the carrot and celery until they begin to soften.

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Quickly stir in the chopped garlic and cook for a few seconds just until fragrant then add the soaked beans.

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Pour in the water and bring to a constant simmer. Add the bay, sage and rosemary, cover with a lid and cook for 45 minutes or until the beans are soft and tender to your liking.

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Check the beans half way through cooking and see if you might need to add extra water if they are absorbing lots of liquid.

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