Name: Classic Cannellini Soup Recipe – Pasta.com
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: [Soup components] 6 cups Vegetable Stock; [Soup components] 2 cans Cannellini Beans (drained); [Lemon garlic oil] 1 Lemon (zest); [Lemon garlic oil] 4 cloves Garlic (sliced); [Lemon garlic oil] ½ cup Olive Oil; [Garnish] ½ cup Fresh Parsley (chopped); [Soup components] 1 cup Carrots (diced); [Soup components] 6 cups Kale (chopped); [Soup components] 1 cup Fennel (freshly diced); [Soup components] Splash White Wine (optional)

This hearty dish originated from the hilltop villages of Tuscany, where hard-working peasants while working for wealthy landowners, would gather leftover crusts, crumbs, and pieces of meat to use in their soups and stews at home. Cannellini soup gets better with time, and you can easily thicken the soup by adding a pureed cup of beans or leftover bread.

Classic Cannellini Soup Recipe

A luxurious Classic Cannellini Soup recipe which pairs sauteed vegetables and broth with a decadent lemon garlic oil.

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Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Course Soup

Cuisine Italian

Servings

Calories 575 kcal

Ingredients

Soup components

⅛ cup Olive Oil, extra virgin
2 cups Onions, diced
1 teaspoon Black Pepper
2 teaspoons Salt
5 cloves Garlic, chopped
¼ teaspoon Red Pepper Flakes
1 cup Carrots, diced
6 cups Kale, chopped
1 cup Fennel, freshly diced
Splash White Wine, optional
6 cups Vegetable Stock
2 cans Cannellini Beans, drained

Lemon garlic oil

1 Lemon, zest
4 cloves Garlic, sliced
½ cup Olive Oil

Garnish

½ cup Fresh Parsley, chopped

Instructions

Combine all the ingredients for the lemon garlic oil and set aside.
Heat the extra virgin olive oil in a Dutch oven over medium heat.
Add the onion and sauté it for about 8 minutes.
Lower the heat, add the carrots, fennel, and garlic. Then season with salt, pepper, and red pepper flakes. Continue cooking until the vegetables are tender.
Add the kale and a splash of white wine, then incorporate the beans and stock.
Bring the soup to a boil for a few minutes, then reduce the heat to medium-low.
Put the lid on the Dutch oven, and let the soup simmer for 15 to 20 minutes.
Serve the classic cannellini soup in bowls with some fresh parsley, and a drizzle of the lemon garlic oil.