Italian White Bean Soup

Serve this simple but delicious winter Italian White Bean Soup with a green salad and delicious artisan bread and butter. It will thicken on the second day. You can add water to thin it out, or serve it as-is for a side dish.

Italian White Bean Soup

Italian White Bean Soup

  • ¼ cup flavorful, extra-virgin olive oil ((Greek is good))
  • ¼ to ½ cup chopped Italian or curly leaf parsley
  • 3 large cloves garlic (minced)
  • 1 pound cannellini beans, (washed, sorted, soaked, cooked, and drained)
  • salt and freshly ground white pepper
  1. Sauté the parsley and garlic in olive oil over medium heat for a few minutes.
  2. Add the cooked beans and water to cover. Bring to a boil, reduce the heat, and simmer for 6 minutes. Remove from the heat while you mash about a cup of the mixture with a fork, or put in a blender until it is the consistency of mashed potatoes.
  3. Return the mashed mixture to the pot and cook for 6 more minutes. Season to taste with salt and pepper, and serve immediately.

— Marianne Streich

Enjoy this Recipe? Share on Social Media

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

    Take A Look Inside Bounty from the Box: The CSA Farm Cookbook

    Explore the contents of Bounty from the Box: The CSA Farm Cookbook. Download free sample chapters, including the complete table of contents.

    Sample Chapters (Stacked)

    Your privacy is important and your information will never be shared. Fields marked with an * are required.

    ©2023 Bounty from the Box. All Rights Reserved.

    This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.