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

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Course Soups & Stews

Cuisine American, Comfort Food, Gluten-free, Italian, Vegan, Vegetarian

Servings 6 servings

Ingredients

  

1x2x3x

• ¼ cup flavorful, extra virgin olive oil (I like Greek)
• ¼ to ½ 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)

Instructions

 

• Sauté parsley and garlic in olive oil over medium heat for a few minutes.
• Add cooked beans and water to cover. Bring to a boil, reduce heat and simmer for 6 minutes.
• 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.
• Return mashed mixture to the pot and cook for 6 more minutes. Season to taste, and serve immediately.

Notes

— Recipe courtesy of Marianne Streich, Seattle, Washington.

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