Inspired by Marcella Hazan’s white bean soup, this simple recipe for Cannellini beans in parmesan broth is irresistible. Velvety and nourishing, creamy cannellini beans swim in an umami-laden, aromatic broth drizzled with plenty of extra virgin olive oil. That parmesan rind broth is non-negotiable. Make our version with Vacche Rosse Cheese rinds and you’ll be hooked for life!
If you make the broth and cook the beans in advance, this soup comes together in less than 20 minutes. While the buttery Cannellini and savory broth are wonderful on their own, you could bulk up this soup with other ingredients such as Piennolo tomatoes, spinach, or chard.
Ingredients
SERVES: 6
TIME: 1 1/2 hours (plus 8-hours /overnight soaking)
- Dried Cannellini beans, 500g / 1 lb
- Coarse sea salt, 1 Tbsp
- Extra virgin olive oil, 120ml / 1/2 cup
- Garlic, two cloves, minced
- Vacche Rosse cheese rind broth, 700-900ml / 3-4 cups
- Fresh parsley, 2 Tbsp, minced
- Vacche Rosse cheese, finely grated, to serve
Preparation
- Soak the Cannellini beans in water for at least 8 hours or overnight.
- Bring the beans to a boil using fresh water, along with 1 tbsp coarse sea salt. Reduce to a simmer and cook 1 hour, or until the beans are cooked through but still retain their shape. You should have a little over 6 cups of cooked beans. Allow to cool then strain, reserving all the cooking liquid.
- To make the soup, heat the minced garlic and 1/2 cup extra virgin olive oil in a dutch oven over medium, until the garlic just barely begins to color. Add the cooked, drained beans along with 1/2 cup of their reserved cooking liquid and a few grindings of black pepper. Cover and simmer for 5-6 minutes.
- In a blender, combine a cup of beans with 1 cup of stock or bean cooking liquid until smooth. Return to the pot along with as much or as little bean cooking liquid or cheese stock as you desire, depending on how thick or thin you want the soup.
- Alternatively, for a more rustic texture (and less dishes to wash!) simply smash some the beans against the sides of the pan with a wooden spoon. Simmer an additional 5-6 minutes, then stir through the minced parsley.
- Serve with bread, a sprinkling of Vacche Rosse cheese, and a hefty glug of extra virgin olive oil.
