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Cannellini bean soup




Cannellini beans

500 oz

Red tomatoes

4 unit


1 unit


1 wedge


1 stem


1 unit


to taste


to taste

Extra virgin olive oil

to taste

soups from Italy - Puglia

Cannellini bean soup

Cannellini bean soup

vegan high in fiber high in iron high in potassium high in magnesium

ready in

2 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cannellini bean soup

A rustic and surprising recipe made with simple ingredients!

Cannellini bean soup step 1

step 1

To start preparing cannellini bean soup you have to start from dried beans, which will have to be soaked in plenty of cold water at least in the evening before starting the preparation.

Cannellini bean soup step 2

step 2

The following morning rinse and drain them well, then place them in a large pot covering them flush with the water (unsalted) and bring to a boil (over medium heat) and cook them for about 1 hour and 30 minutes.

Cannellini bean soup step 3

step 3

Meanwhile peel the garlic and add it to the beans. Add the sedated coast and the carrot cut into rounds and the onion cut into strips. Cut 3/4 fresh tomatoes and add everything to the pan.

Cannellini bean soup step 4

step 4

Stir to mix the ingredients and the flavors. When the tomato is undone and the broth takes on a uniform color, lower the heat and cook for a while, stirring occasionally.

Cannellini bean soup step 5

step 5

Remove the garlic when the beans are soft, then add salt and pepper to taste.

Cannellini bean soup step 6

step 6

After the cooking time has elapsed, the beans must be very tender.

Cannellini bean soup step 7

step 7

Turn off the heat and serve the beans with a drizzle of olive oil and serve with some rustic bread!

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