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Italian White Bean Soup

  • Shared by: Mi Ae Lipe
  • Added: May 2014
  • Comments: 0

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.

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