No fancy story here. I accidentally bought cannellini beans when I thought I was buying garbanzos, so I had to come up with a way to use them. I remembered that I had a soup with them once or twice at Olive Garden and decided to try to make something similar. This is a hearty soup with a creamy finish and is sure to warm your bones on a cold day like today.
Cannellini Bean Soup
1 can of Cannellini Beans
1 medium yellow onion, chopped (about 1/2-3/4 cup)
1 tbsp butter
3 cloves of garlic, chopped
2 cups of vegetable broth
3 carrots, chopped at 1/4 inch dice
1 small parsnip chopped at a 1/4 inch dice
3/4 cup of canned plum tomatos, roughly chopped
2 tsp dried basil
2 tsp dried parsley
2 tbsp grated parmesan cheese
1 tbsp of truffle or extra virgin olive oil for finishing
Place the butter and onions in a medium stockpot and cook until onions are translucent. Add garlic and cook for an additional 30 seconds.
Add broth, carrots, parsnips, and tomatoes. Bring mixture to a boil, add beans, cover and simmer for 20 minutes or until carrots and parsnips are tender.
Add basil, parsley and parmesan. Cook for an additional 5 minutes.
Add oil to top of soup an serve with your favorite bread and salad.