Zuppa cremosa di fagioli cannellini e patate.

Comfort food at its simplest and best. This creamy cannellini bean and potato soup is rustic, hearty and full of flavour. Golden sautéed potatoes, soft white beans, sweet onion and fragrant sage simmer gently with tomato and a piece of Parmigiano rind for extra depth. 

Serves 4 , Preparation time 15 minutes, Cooking time 30 minutes

Ingredients :

  • 400 g tin cannellini beans (14 oz can), drained and thoroughly rinsed

  • 2 medium potatoes (about 400 g / 14 oz), cut into small chunks

  • 2 garlic cloves

  • 1 medium onion, thinly sliced

  • 1–2 fresh sage sprigs (or ½ tsp dried sage)

  • ½ tbsp tomato purée / tomato paste

  • 750 ml–1 litre hot vegetable stock (3–4 cups) — or very hot water

  • 1 small piece of Parmigiano Reggiano rind (Parmesan rind)

  • Salt and freshly ground black pepper, to taste

  • 3 tbsp extra virgin olive oil + for drizzling

Method

1. Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the potato chunks, season with salt and pepper, and sauté for about 5 minutes until lightly golden around the edges. Do not discard the oil — it carries flavour. Set aside.

2. In a large saucepan, heat the remaining olive oil. Add the sliced onion and cook gently for 5–7 minutes until soft and translucent. Stir in the garlic and sage and cook for another minute until fragrant.

3. Add the well-rinsed cannellini. Stir in the tomato purée (tomato paste) and cook for 1–2 minutes to lightly caramelise it — this deepens the flavour and removes any raw acidity.

4. Add the sautéed potatoes along with all their cooking oil to the saucepan.  Pour in enough hot vegetable stock (or hot water) to cover everything generously.

Bring to a gentle boil, reduce to a simmer and cook for 15–20 minutes, until the potatoes are tender and the flavours have melded.

💡 Tip: For a thicker texture, blend a small portion of the soup and stir it back in. 

5. Add the piece of Parmigiano rind, it will slowly soften and release a deep savoury richness. 

6. Season to taste with freshly ground black pepper.

Serve your creamy cannellini bean and potato soup hot with a drizzle of extra virgin olive oil.

 

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 4.80 out of 5)
Loading...