The Recipe

Cannellini Bean Soup

Name: Cannellini Bean Soup
Yield: yield:Makes 8 servings
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

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