Sunday, March 25, 2012

Cannellini Bean Soup

The cannellini bean is a dried white bean that is soaked overnight. When combined with spices like garlic, parsley, rosemary and thyme, it makes a very flavorful soup. You can serve this as a main course with a simple salad of mixed greens.


16 ounces dried cannellini beans, soaked overnight, rinsed and drained
2 tablespoons extra virgin olive oil
1 cup diced ham (low sodium)
1 large white onion, chopped
3 medium-diced carrots
2 medium-diced celery
4 cloves garlic, minced
1 tablespoon dried parsley
1 tablespoon dried thyme
1 teaspoon dried rosemary
salt and pepper to taste
6 cups chicken stock, divided (low sodium)


Place the beans in a bowl and cover with water. Soak 8 to 12 hours overnight.

In a large Dutch oven, heat the olive oil and saute ham about 5 minutes. Add onion, carrots, and celery and cook over low heat for 10 to 15 minutes, until tender. Add garlic, parsley, thyme, and rosemary and cook for 1 more minute. Add the drained beans, 4 cups chicken stock and salt and pepper to taste. Bring to a boil and then reduce heat to low and cook for 30 minutes. Add the last 2 cups of chicken stock and cook an additional 30 minutes.

Test the beans for doneness by doing the 5 bean test, because the beans do not all cook at the same rate. Bite into 5 beans. If done, remove the pot from the heat and let sit for 10 minutes. If needed season again with salt and pepper. Enjoy!

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