Ingredients
- Dried cannellini beans: 1 pound
- Olive oil: 2 tablespoons
- Yellow onion, chopped: 1 medium
- Carrots, chopped: 2 medium
- Celery stalks, chopped: 2
- Garlic, minced: 4 cloves
- Chicken or vegetable broth: 6 cups
- Fresh rosemary sprig: 1
Instructions
- Step 1: Rinse the cannellini beans and soak them in water overnight, or for at least 8 hours. Drain and rinse the beans again.
- Step 2: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Step 3: Add the minced garlic and cook for another minute until fragrant.
- Step 4: Add the drained cannellini beans, chicken or vegetable broth, and rosemary sprig to the pot. Bring to a boil, then reduce heat and simmer for 1.5-2 hours, or until the beans are tender.
- Step 5: Remove the rosemary sprig. Use an immersion blender to partially blend the soup until it reaches a creamy consistency, leaving some beans whole for texture. Alternatively, remove 2 cups of soup and blend in a regular blender, then return to the pot.
- Step 6: Season with salt and pepper to taste. Serve hot, garnished with a drizzle of olive oil and fresh parsley, if desired.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days; the flavors meld beautifully overnight!
- Gently reheat the soup on the stovetop over medium-low heat, adding a splash of broth or water if it's too thick.
- Serve this comforting soup with a hunk of crusty bread for dipping and soaking up every last delicious drop.
- For a richer flavor, try using homemade broth and consider adding a Parmesan cheese rind while simmering for an extra umami boost – just remember to remove it before blending.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American