Best Italian Cannellini Bean Soup Recipes

ITALIAN CANNELLINI BEAN SOUP

Italian Cannellini Bean Soup image

A wonderful and warming soup taken from the pages of Williams-Sonoma. Served with tapenade topped baguettes, it's a great cold-weather meal.

Provided by NannyMarvel

Categories Beans

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1/4 cup pancetta, chopped
1/2 cup yellow onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
4 garlic cloves, minced
3 (15 ounce) cans cannellini beans, drained
5 cups chicken broth
3/4 teaspoon chopped thyme (1/2 teaspoon if using fresh)
1/2 cup grated parmigiano
kosher salt
fresh ground pepper

Steps:

In 3 1/2 quart dutch oven over medium heat, warm 3 tablespoons of olive oil. Cook pancetta in oil for 5 minutes, Add onion, carrot and celery and cook 8 minutes. Add garlic and cook for 1 minute. Add beans, broth and thyme and simmer over low heat for 10 minutes.
Take off heat and puree with immersion blender until smooth. Stir in cheese. Add salt and black pepper to taste.
Slice a baguette loaf into 1/2" slices. Brush both sides of slices with olive oil. Salt both sides. Toast bread until golden. Top toasted slices with a good tapenade spread (I use Trader Joes' tomatoe and fresh basil brushetta.
Serve and enjoy.

Nutrition Facts : Calories 602.1, Fat 13.1, SaturatedFat 2.2, Sodium 972.5, Carbohydrate 85.8, Fiber 21.1, Sugar 3.8, Protein 37.8

ITALIAN VEAL AND CANNELLINI BEAN SOUP

Italian Veal and Cannellini Bean Soup image

Add something new to family's Italian cuisine tonight with veal and cannellini bean soup dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h30m

Yield 6

Number Of Ingredients 11

Ingredients

1 1/2 pounds veal stew meat, cut into 1-inch pieces
3 medium stalks celery, cut into 1/4-inch slices (1 1/2 cups)
1 clove garlic, finely chopped
1 can (19 ounces) cannellini beans, rinsed and drained
1 can (14 1/2 ounces) ready-to-serve chicken broth
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon pepper
1 medium red bell pepper, chopped (1 cup)
1/4 cup lightly packed fresh basil leaves, cut into thin strips

Steps:

Mix all ingredients except bell pepper and basil in 3 1/2- to 6-quart slow cooker.
Cover and cook on low heat setting 8 to 10 hours (or high heat setting 4 to 5 hours) or until veal is tender.
Stir in bell pepper and basil.
Cover and cook on high heat setting about 15 minutes or until hot.

Nutrition Facts : Calories 235, Carbohydrate 25 g, Cholesterol 70 mg, Fiber 6 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 790 mg

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