Ingredients
Equipment
Method
Step-by-Step Instructions
- Soak dried cannellini beans in plenty of water for about 1 hour, then drain. Boil in a pot of water for 2-3 minutes, drain again.
- Return soaked beans to a large pot, add boiling water or vegetable stock, bay leaf, chopped onion, and salt. Boil then simmer on low for 1 hour.
- Stir in tomato paste, grated tomato, celery, and carrot. Add olive oil and optional chili pepper. Season with pepper and mix well.
- Increase heat to medium, simmer covered for an additional 30 minutes, stirring every 10 minutes.
- Let soup rest uncovered for 15 minutes. Serve in bowls drizzled with olive oil and sprinkled with pepper and chili flakes.
Nutrition
Notes
For creamy texture, blend part of the soup and mix it back in.
