Description

Ingredients

• 🫘 300 g dried cannellini beans, soaked overnight (1 ½ cups) Original: 🫘 300 g dried cannellini beans, soaked overnight (1 ½ cups)
• 🧅 1 onion, chopped Original: 🧅 1 onion, chopped
• 🥕 1 carrot, diced Original: 🥕 1 carrot, diced
• 🌿 2 celery stalks, diced Original: 🌿 2 celery stalks, diced
• 🧄 3 garlic cloves, minced Original: 🧄 3 garlic cloves, minced
• 🫒 30 ml olive oil (2 tbsp) Original: 🫒 30 ml olive oil (2 tbsp)
• 🌿 1 tsp dried rosemary or a fresh sprig Original: 🌿 1 tsp dried rosemary or a fresh sprig
• 🍅 15 g tomato paste (1 tbsp) Original: 🍅 15 g tomato paste (1 tbsp)
• 💧 1.5 L water or vegetable broth (6 cups) Original: 💧 1.5 L water or vegetable broth (6 cups)
• 🧂 Salt and black pepper to taste Original: 🧂 Salt and black pepper to taste
• 🍞 Optional: crusty bread for serving

Preparation

• Soften base: Heat olive oil in a pot. Add onion, carrot, celery, and garlic. Cook for 5–6 min.
• Add beans: Drain soaked beans and add to pot. Stir in tomato paste and rosemary.
• Simmer: Pour in water or broth. Bring to a boil, then reduce heat and simmer for 1.5–2 hours, until beans are tender.
• Blend (optional): For creamier texture, blend 1–2 ladles of soup and return to the pot.
• Season & serve: Season with salt and pepper. Serve with olive oil and bread.

Total Time

Nutritional Value

Advice

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