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

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