Cannellini Bean Soup Recipe Created by Ruth Paget

Cannellini Bean Soup Recipe Created by Ruth Paget

You can add sautéed peppers to this soup as a garnish, but it is not necessary to make it.  The color contrast is wonderful with the white bean soup and tastes good, too.

You will need a crockpot and an immersion blender to make this recipe.

Serves 4

Ingredients:

-1 cup dry Cannellini beans

-8 cups water for soaking

-8 cups water for cooking + more as needed

-1 tablespoon olive oil

-1 large peeled and chopped onion

-1 teaspoon dry garlic

-1 (32-ounce) container chicken broth

-2 tablespoons tomato paste

-2 tablespoons Italian seasoning

-1 cup cream or milk

Steps:

1-Soak the dry beans overnight in 8 cups of water.  They should triple in size.

2-Drain and rinse beans.  Place beans in crock with chicken stock, water, tomato paste, and Italian seasoning.

3-Sauté onions and garlic in olive oil for 5 minutes in a frying pan.  Add onion mixture to the crockpot.

4-Cover crockpot and turn on high heat.  Let crockpot heat for 10 hours or until Cannelini beans are soft.  Let soup cool.

5-Insert immersion blender in crock pot and purée until the soup is smooth.  Mix in cream or milk.

Reheat soup and serve with your favorite toast.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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