Cannellini Bean Soup is a rich, comforting dish perfect for this fall season that is freshly upon us. This recipe has deep roots in Italian tradition, and for all its impressive flavor, it's a surprisingly straightforward recipe to make. This is one of the many reasons why this soup is the ideal warm and nourishing meal during the cooler season coming our way.
Things You'll Need
2 tbs olive oil, plus extra for drizzling
1 medium onion, diced
1 large celery stalk, diced
1 carrot, diced
3 cloves of garlic, minced
2 sprigs of rosemary
2 cans of cannellini beans, drained and rinsed
Parmigiano-Reggiano rind (or parmesan), optional
3 1/2-4 cups low sodium chicken stock
1 tbs red wine vinegar, or more to taste
2 large handfuls spinach
1 large heavy bottomed pot
Parmigiano-Reggiano (or parmesan) cheese, for garnish
Add 2 tbs of olive oil to a large pot set over medium heat. Once warmed, add the onions, celery, carrots, a pinch of salt, and a crack of pepper. Sauté everything until softened, but not browned; about 5 minutes.
Add the minced garlic and sauté everything for 2 more minutes. Add 3 1/2 cups of stock, beans, rosemary, and parmigiano rind (if using), and adjust the heat so that the soup comes to a gentle simmer.
If you want a soup that has a little more broth to it, simply add the remaining 1/2 cup of stock during this step.
Allow the soup to simmer for about 10 minutes. Add the red wine vinegar and season soup to taste with salt and pepper. Reduce the heat slightly, then add the spinach and cook until wilted.
Divide the soup between 4-6 bowls and garnish with a drizzle of olive oil and freshly grated Parmigiano-Reggiano. Enjoy!