Cannellini Bean Soup

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Cannellini bean Soup

Reprinted with permission from Dr. Gourmet

Serves 4, Cooking time – 30 minutes.  Recipe can be multiplied by 2 or divisible by 2.

This recipe is also good served chilled and will keep well in the refrigerator for 72 hours.

Prep time – 30 minutes if you use canned beans. 90 minutes if using dried beans

cannellini bean soup

(after you soak the dried beans overnight).

2 1/3 cups cannellini beans (or 2 15-oz cans no salt-added beans)
3 qts water
1 tsp olive oil
2 cloves garlic, minced
1 large white onion, diced
2 cups low sodium chicken or vegetable broth
¼ tsp salt (or to taste if you have no issues with salt)
2 ribs celery with leaves, minced
2 Tbsp fresh oregano
Freshly ground pepper

Place the beans in a large pot and cover with water. Let the beans soak overnight. Drain the beans the next day and cover with fresh water, then place over medium-high heat. Bring to a boil and reduce heat to a simmer.  Let the beans cook for about an hour, or until soft.

Drain the beans and set aside.  Rinse the pot well.  START now if you are using canned beans.

Place olive oil in a pot (same pot used with the beans is fine) over medium heat.  Add the garlic and white onion.  Cook slowly over medium until the onions are translucent.  Add the beans back to the pot and stir well.

Add the chicken broth and salt.  Cook for about 10 minutes stirring occasionally.  Add the celery, fresh oregano and black pepper.  Cook for about 20 minutes.

Using a stick blender (or conventional blender in batches, being careful with the temperature), blend the soup until it is pureed.  The soup may be served hot or chilled.

Serve with a 2-ounce whole-grain or gluten-free roll.

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