Family Recipes and more


  • Appetizers
    • dips
    • finger foods
    • frozen snacks
    • drinks
    • condiments
    • all appetizers
  • Breads
    • quick breads
    • yeast breads
    • breakfast
    • all breads
  • Cookies
    • Bar Cookies
    • Drop Cookies
    • Shaped Cookies
    • Candy
    • All Cookies
  • Desserts
    • Cakes & Cupcakes
    • Cheesecakes & Creamy
    • Pies
    • Crisps & Fruity
    • Frostings
    • All Desserts
  • Sides
    • Veggies
    • Starchy
    • Sweet
    • Meaty
    • All Sides
  • Main Dishes
    • Pasta & Sauces
    • Chicken
    • Pork
    • Beef
    • Soup
    • Fish
    • Other Main
    • All Main
  • more
    • ancestry
    • Old Photos
    • photos

Cannellini Soup



From the kitchen of AnnMarie Barkwell



_______________________________________


Add a loaf of homemade bread to a batch of soup and you have a nice meal. Canned beans may be used instead of dry.



Soak overnight in cold water:

1 1/2 c dry cannellini beans

Drain.


Place the beans in a large saucepan of water, bring to a boil, cook for 20 min.

Drain.

Return the beans to the pot, cover with plenty of cold water.

Bring to a boil again.

Add:

1 bay leaf

Cook until the beans are tender, 1-2 hours.

Drain again.

Remove bay leaf.

Puree 3/4 of the beans in a food processor, add a little water if needed.

Set both aside.


In a large saucepan, heat:

6 Tbsp olive oil

Add:

1 med. onion, finely chopped

Cook until it softens.

Add:

1 carrot, chopped fine

1 stalk celery, chopped fine

Cook 5 minutes more.

Stir in:

1/2 tsp thyme

3 medium tomatoes, peeled & chopped fine

2 cloves garlic, crushed

Cook 8 min, stirring often.

Pour in:

3 1/2 c boiling water

Stir in beans & bean puree.

Season with:

1/2 to 1 tsp salt, or to taste

pinch ground pepper

​Simmer 15 minutes.







familyrecipesandmore.com



This is a collection of my family's favorite recipes.
It's a way for us to stay connected to one another and our past.
Thanks for visiting.
stephanie@familyrecipesandmore.com