Cannellini Bean Soup & Basil
March 09, 2006
Did you go out and buy that random can of white kidney beans, a.k.a. cannellini beans? I sure did, and boy am I glad I bought 2! These delicate little beans make a delightful simple soup when combined with whole peeled tomatoes. I served these beans with a side of spinach and walnut salad, and Clotilde's Herb Muffins (see post from February 5, 2006 and Clotilde's link on the side bar).You will need: 1 can of cannelini beans; 1 large can of whole peeled tomatoes; 1 large piece of shallot diced; 1 bunch of basil thinly sliced; 1 tbsp of tomato puree; handful of chopped italian parsley; salt & pepper; olive oil; 3 cloves of garlic; chile piquin crushed.
Step One: In a stock pot, add garlic, 3 tbsp of olive oil, shallots, and chile piquin. Saute on medium heat until translucent.
Step Two: Add those beans, liquid and all, and more olive oil if necessary. Cook this for about 10 minutes. Add tomatoes, crushing them with your hands, and tomato puree. Bring to a slight simmer and cook for another 10 minutes. Stir in basil and parsley and serve hot.
Hint: I used 2 leftover parmesan rinds in my soup for added flavor. I also cooked a side of tubetti pasta and added right before serving (cooking it in the pot only makes it overcook, so boil this separately and add as needed).
Labels: cannellini bean, herbs, soup, tomatoes
