Description
A warm and comforting soup featuring creamy cannellini beans and tender potatoes, perfect for sharing with family on cold days.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 onion, diced
- 1 large garlic clove, minced
- ¼ teaspoon red pepper flakes
- 2 cans (14oz/400grams each) cannellini or other white beans
- 1 (7oz/200 grams) large potato, diced
- 2 cups (480 ml) low sodium vegetable broth
- ½ – ⅔ teaspoon salt, to taste
- A few cracks of black pepper
- 2 tablespoons extra virgin olive oil (for dressing)
- 1 small garlic clove (for dressing)
- 1 handful Italian flat parsley (1 cup lightly packed)
Instructions
- Rinse the beans under running water and drain them well.
- In a large soup pot, heat 1 ½ tablespoons of extra virgin olive oil over medium heat. Add the diced onion, minced garlic, and red pepper flakes. Cook for about four minutes until the onion softens and becomes translucent.
- Add the drained white beans, diced potato, vegetable broth, salt, and black pepper. Bring to a boil over medium-high heat.
- Reduce heat to a simmer, cover, and cook for 15-20 minutes until the potato is fork-tender.
- Taste and adjust the seasoning. Add more vegetable broth if a thinner consistency is desired.
- For the parsley dressing, blend or finely chop the parsley leaves with the small garlic clove, then stir in about 2 tablespoons of olive oil.
- Ladle the soup into bowls and add a spoonful of parsley dressing in the center. Garnish with pepper flakes if desired, and serve with crusty bread.
Notes
For a heartier soup, add vegetables like carrots or spinach. Store leftovers in the refrigerator for 3-4 days or freeze in portions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: soup, Italian, white beans, comfort food, vegetarian
