The Recipe
Cannellini Bean Soup
COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
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Ingredients
DESCRIPTION
A dietary staple in Italian cuisine, cannellini beans bring tremendous flavor to this soup. Make it a day ahead of time -- it will taste even better when you're ready to eat it. From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wi
INGREDIENTS
- 2 1/2 cups dry cannellini beans
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 onions, chopped (about 2 cups)
- 3 cloves garlic, minced
- 5 small (6-inch) long carrots, peeled, halved lengthwise, and sliced (about 1 1/4 cups)
- 4 celery stalks (the tender inner stalks with leaves), peeled and chopped (about 1 1/4 cups)
- 1/2 cup chopped tomatoes, fresh or canned
- 1/4 cup fresh basil leaves
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon coarse salt
- Freshly grated Parmesan cheese
- Freshly ground black pepper
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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