Creamy White Bean Soup
Deliciously simple, Creamy White Bean Soup is a filling, quick meal made with pantry staples.
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Servings: people
Equipment
- heavy based saucepan
Ingredients
- 800 g cannellini (white beans) drained approx 230 g (8.11 oz) dried beans
- 3 cloves garlic
- 2 sprigs rosemary
- 1 bay leaf
- 200-250 ml meat or vegetable broth or stock
- 1 rib celery
- 1 small onion
- 1 small parmesan rind
- 1 lemon - zest and juice
- salt and freshly ground pepper to season
Instructions
- Sweat the garlic, onion and celery until very soft and golden.
- Add the rosemary, bay leaf, parmesan rind, beans, and a good grinding of black pepper.
- Simmer gently until the rosemary and bay start giving off a delicious scent.
- Add the stock and continue simmering gently for another 8-10 minutes.
- Remove the bay, parmesan, and rosemary. Stir in the lemon juice (to taste). You can either puree all the beans to create a thick, creamy soup or puree only a cupful to make thick stock, keeping the remaining beans intact. Salt to taste.
- Garnish with a hint of lemon zest and a drizzle of olive oil.
