Sunday, 3 May 2009

italian white bean soup

Served with good crusty bread, this soup makes a quick and simple lunch or a light starter at dinner.

Although I prefer it hot during the autumn and winter, you can easily chill it and serve at a summer barbecue.

Zuppa di Fagioli Cannellini (Italian White Bean Soup)
Anna’s very own recipe. Serves 4 as starter.


500ml vegetable stock
600g canned cannellini beans
1 white onion, chopped finely
4 garlic cloves, crushed
Juice of 1 lemon
1 tablespoon chopped parsley
¼ cup finely grated parmesan
Pinch of chilli powder
Salt and pepper, to taste
Olive oil, for frying


1. Heat olive oil in a large pot.

2. Sauté onion and garlic until soft.

3. Add beans, stock, chilli powder and plenty of freshly ground salt and pepper.

4. Bring to the boil and simmer for 10 minutes, uncovered.

5. In a blender, add lemon juice then puree soup to smooth consistency. Taste for seasoning.

6. Eat hot or cold with crusty bread and garnished with olive oil, parsley and parmesan.


  1. Soups are perfect for this weather, and it would be nice to have your beans smooth for a change.

  2. I love white bean soup... I never thought of having it cold - perfect for summer!

  3. i can almost feel the warm-in-the-chest feeling you'd be getting from having this soup. sounds delicious!

  4. This sounds great. Never thought of having a cold soup during summer.

  5. This look great for the weather at the moment in Sydney and as it gets colder. Thanks for the recipe

  6. this was great. i added some artichokes and a roasted chili (wo/skin or seeds) for some kick. was great. thanks.


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