Cannellini Bean Soup Print

Serves 4

  1. Sort beans and soak overnight in bowl using 3 times as much water as beans. The next morning rinse beans thoroughly with cold water.
  2. In soup pot, sauté onion, carrots and celery in 2 tbsp. olive oil for 10 minutes.
  3. Add drained beans, fresh water and bring to boil. Reduce heat to a simmer and cook 1 - 1½ hour, until soup is thick and creamy and beans are tender.
  4. Season soup with salt and pepper; remove from heat and stir in remaining olive oil.
  • ½ lb. dried Cannellini beans
  • ¼ cup olive oil
  • 1 large red onion, chopped
  • 1 carrot, chopped
  • 2 stalks celery, chopped
  • 4 cups water
  • salt and pepper to taste