Description
This warming Italian white bean soup is a comforting dish made with cannellini beans, garlic, and fresh herbs, perfect for chilly evenings.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 onion, diced
- 1 large garlic clove, minced
- ¼ teaspoon red pepper flakes
- 2 cans (14oz/400 grams each) of cannellini or other white beans, rinsed and drained
- 1 (7oz/200 grams) large potato, diced
- 2 cups (480 ml) low sodium vegetable broth
- ½ – ⅔ teaspoon salt (to taste)
- Black pepper, to taste
- 2 tablespoons extra virgin olive oil (for parsley dressing)
- 1 small garlic clove (for parsley dressing)
- 1 handful of Italian flat parsley (about 1 cup lightly packed)
Instructions
- Heat 1 ½ tablespoons of extra virgin olive oil in a large soup pot over medium heat.
- Add the minced garlic, diced onion, and red pepper flakes, cooking for about 4 minutes until the onion softens.
- Add the rinsed white beans, diced potatoes, vegetable broth, salt, and black pepper. Bring the mixture to a boil.
- Once boiling, reduce to a simmer and cover with a lid. Let the soup cook for about 15-20 minutes, stirring occasionally until the potatoes are fork-tender.
- After cooking, remove the pot from the heat and adjust the seasoning if needed.
- In a separate bowl, blend or finely chop the parsley leaves with the small garlic clove and stir in 2 tablespoons of extra virgin olive oil to make the dressing.
- Serve the soup topped with the parsley dressing.
Notes
For a variation, try adding carrots, celery, or kale. This soup pairs well with crusty bread or a green salad.
