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Print this recipe Cannellini Bean Soup Serves 4

Originally cultivated in Argentina and beloved in Italy, Cannellini beans are also known as white kidney beans. With a mild, nutty flavor and creamy texture, these ivory legumes are versatile - enjoy in soups, salads and pasta dishes.

  • ½ lb. dried Cannellini beans
  • ¼ cup olive oil
  • 1 large red onion, chopped
  • 1 carrot, chopped
  • 2 stalks celery, chopped
  • 4 cups water
  • salt and pepper to taste

Sort beans and soak overnight in bowl using 3 times as much water as beans. The next morning rinse beans thoroughly with cold water. In soup pot, sauté onion, carrots and celery in 2 tbsp. olive oil for 10 minutes. Add drained beans, fresh water and bring to boil. Reduce heat to a simmer and cook 1 - 1½ hour, until soup is thick and creamy and beans are tender. Season soup with salt and pepper; remove from heat and stir in remaining olive oil.

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