A friend gave me a recipe for a Cannellini Bean Soup and it sounded delicious so I had to give it a try. I did not use her exact recipe but this soup turned out amazing. I made a Potato and Cannellini Bean Soup. It is a small portion of soup, enough for two people if you want to make a meal out of it. Or can be about four portions if you want to serve it as a starter.
I wanted my soup to be a little chunky so I did not blend it too much. I used a stick blender and gave it a quick blitz so there was still some of the chunkiness to the soup. You can double this recipe if you want to make it for a whole family. If you are in a hurry and need a quick meal then this Potato and Cannellini Soup is perfect. It was cooked and blended in under 30 minutes.
It also didn’t require too many ingredients and yet tasted like it was a gourmet soup. If this is coming from me you have to believe it because I am not a soup lover. But this one I could eat again. Mr Fussy, also said it was super delicious so it must mean something. I served it with some toasted French bread. Only because the croutons I tried to make was forgotten in the oven and I had black “charcoal” instead. Croutons are really easy to make, just cut up some bread into little cubes. Mix in some oil and a little bit of dried herbs and pop it under the grill for a couple of minutes. You have to keep on eye on them though or it will burn.
Winter is nearly over so we are trying to enjoy the last of comfort food. Soon it’s going to be back to light eating. Please do try this Potato and Cannellini Bean Soup and let me know how it turns out.
You may want to try some of my other comforting recipes:
Potato and Cannellini Bean Soup
- 1x400 gram can of cannellini beans
- 1 small onion finely chopped
- 2 tbsp olive oil
- 1 small potato cut into little cubes
- 2 baby leeks
- 5 sprigs thyme leaves only
- 2 large cloves garlic grated
- 1/2 tspn chilli flakes (optional) or you can use less
- 1 Knorr vegetable stockpot
- 2 cups water
- 3-4 tbsp fresh cream
- Cut the leeks in half lengthways and rinse well. Cut them into little chunks, about 1 cm. Rinse the beans and set aside
- Heat oil on medium heat. Add the onion and saute until translucent. Add the leek, garlic and thyme leaves and allow it to sweat for 3-4 minute until the leeks are soft, stirring frequently
- Add potatoes and saute for 2 minutes. Add the beans and the chilli flakes and saute for another 2 minutes
- Add the stock and 2 cups hot water. Stir well and bring to a boil
- Turn down the heat and allow it to simmer until the potatoes are soft and tender
- Season with salt and pepper. You can use a stick blender and give it a quick blitz in the pot or you can divide the soup in half and blend one half and add it back to the pot.
- Add the fresh cream and give it a stir. You can add more or less fresh cream according to your preference
- Serve hot with some croutons