Italian White Bean Soup

Serve this simple but delicious winter 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. This recipe is courtesy of Marianne Streich of Seattle, Washington.

Italian White Bean Soup

Italian White Bean Soup

  • 1/4 cup flavorful, extra virgin olive oil (I like Greek)
  • 1/4 to 1/2 cup chopped Italian or curly leaf parsley
  • 3 large cloves garlic (minced)
  • 1 lb cannellini beans, (washed, sorted, soaked, cooked, and drained)
  • Water
  • Salt to taste
  • Freshly ground white pepper ((optional))
  1. Sauté parsley and garlic in olive oil over medium heat for a few minutes.
  2. Add cooked beans and water to cover. Bring to a boil, reduce heat and simmer for 6 minutes.
  3. Remove from heat while you mash about a cup of the mixture with a fork or put in a blender until the consistency of mashed potatoes.
  4. Return mashed mixture to the pot and cook for 6 more minutes. Season to taste, and serve immediately.

— Recipe courtesy of Marianne Streich, Seattle, Washington.

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    Your email address will not be published.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.

    ©2024 Bounty from the Box. All Rights Reserved.

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