Cannellini bean soup
Serves: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Cannellini bean soup
This simple yet satisfying soup is delicious served with a drizzle of extra-virgin olive oil and fresh, crusty bread
Serves: 6
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
262Kcal
Fat
10gr
Saturates
1gr
Carbs
27gr
Sugars
6gr
Fibre
12gr
Protein
11gr
Salt
0.1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 1 large or 2 medium onions, finely chopped
- 3 garlic cloves, crushed
- 1½ tbsp chopped fresh rosemary, or 1½ tsp dried
- 2 tbsp olive oil, plus extra-virgin olive oil to drizzle
- 600ml vegetable stock (use gluten-free and vegan stock if required)
- 2 x 400g tins cannellini beans (or other white beans), rinsed and drained
- zest and juice of 1 medium lemon
- 150g cavolo nero or other leafy greens, stalks removed, leaves torn
Step by step
- Gently cook the onion, garlic and rosemary in olive oil in a large pan for 8-10 minutes over a low heat, without colouring.
- Add the stock and two-thirds of the cannellini beans and simmer for 10 minutes. Blitz until creamy (you can sieve for an extra smooth soup). Return to the pan if you have used a liquidiser, then add the rest of the beans, lemon zest and juice, and the torn greens.
- Bring to a simmer and cook for 2-3 minutes until the greens have wilted. Check the seasoning and serve, drizzled with extra-virgin olive oil.
