Crema di cannellini (Tuscan White Bean Soup)
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Crema di cannellini (Tuscan White Bean Soup)
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- olive oil
- 1-2 garlic or more if you like, whole but lightly crushed, cloves
- rosemary a sprig, fresh
- cannellini bean boiled or canned
- broth or the cooking liquid if using boiled beans, or water
- salt
- black pepper
- parsley finely chopped, a handful
Instructions
- Begin by lightly sautéing your garlic and rosemary in abundant olive oil over moderately low heat. Once the garlic takes on some color, remove both the garlic and the olive oil from the pan.
- Then pass your cannellini beans through a food mill into the seasoned oil. Allow the beans to insaporire for a few minutes, then add enough water, broth or cooking liquid to thin out the bean purée to the consistency of a soup. Simmer the mixture for a few minutes to let the flavors meld. About a minute before its' done, stir in the chopped parsley.
- Drizzle with raw, best-quality olive oil just before serving.
Notes
- No exact measurements for this one; use as much or as little of each ingredient as you need or feel like using. This recipe is pretty much ad lib.
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