Cannellini Bean Soup

(299)
Yield:
8 servings

A dietary staple in Italian cuisine, cannellini beans bring tremendous flavor to this soup. Make it a day ahead of time -- it will taste even better when you're ready to eat it.From the book Lucinda's Rustic Italian Kitchen, by Lucinda Scala Quinn (Wiley).

Ingredients

  • 2 ½ cups dry cannellini beans

  • 3 tablespoons extra-virgin olive oil, plus more for drizzling

  • 2 onions, chopped (about 2 cups)

  • 3 cloves garlic, minced

  • 5 small (6-inch) long carrots, peeled, halved lengthwise, and sliced (about 1 ¼ cups)

  • 4 celery stalks (the tender inner stalks with leaves), peeled and chopped (about 1 ¼ cups)

  • ½ cup chopped tomatoes, fresh or canned

  • ¼ cup fresh basil leaves

  • ¼ cup chopped fresh flat-leaf parsley

  • 1 tablespoon coarse salt

  • Freshly grated Parmesan cheese

  • Freshly ground black pepper

Directions

  1. Rinse the beans well and place in a large pot. Cover the beans with 4 quarts of water. Bring to a boil, cover, and turn off the heat. Allow to soak for 1 hour.

  2. Place the olive oil, onions, and garlic in a large heavy-bottomed pot over medium heat. When the garlic begins to sizzle, after about 30 seconds, add the carrots and celery and continue to cook, stirring, for about 5 minutes. Stir in the tomatoes, basil, and parsley and cook, stirring occasionally, for an additional 3 minutes.

  3. Add 6 cups of the soaked beans, cover with 10 cups of cold water, and stir to combine. Bring to a boil, reduce the heat, and simmer, partially covered, until the beans are tender and creamy, at least 1 1/2 but up to 2 1/2 hours. Add water if necessary to achieve desired consistency; the soup should be thick. Add the salt halfway through the cooking. Serve with freshly grated Parmesan cheese, freshly black ground black pepper, and a drizzle of olive oil.

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Originally appeared: Mad Hungry, November 2010, Mad Hungry, November 2010

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