By Marlene
Cannellini Bean Soup
This hearty soup is inspired by Galician hot soup (caldo gallego) and Tuscan bean soup.
It is rich in protein from the beans and fiber from the vegetables. Use dried beans, although canned beans are fine if you are in a hurry. You can substitute other white beans, such as navy (haricot) or Great Northern beans. This can serve as a stand-alone light supper, or a lunch with a piece of crusty bread. Chorizo is here mainly for flavor; you can remove it at the end if you don't like the texture, as the flavors will have already been blended into the soup during the long cooking process.
Updated at: Sun, 24 Dec 2023 22:49:16 GMT
Nutrition balance score
Great
Glycemic Index
43
Low
Nutrition per serving
Calories1937.2 kcal (97%)
Total Fat65.6 g (94%)
Carbs246.6 g (95%)
Sugars26.6 g (30%)
Protein84.9 g (170%)
Sodium2206.4 mg (110%)
Fiber70.5 g (252%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
200gbeans
dried, white kidney, cannellini can
425gcannellini
drained and rinsed
2 tablespoonsextra-virgin olive oil
1onion
medium, chopped
1carrot
large, chopped
3stalks celery
chopped
4cloves garlic
minced
½ teaspoondried oregano
½ teaspoondried thyme
or 1 teaspoon chopped fresh
1bay leaf
120gSpanish chorizo
cured, cut into 1/2-inch, 1.25 cm chunks
2 tablespoonssherry
1 teaspoontomato paste
tomato purée
10 cupswater
hot
1russet potato
medium, baking, peeled and chopped
200ggreens
packed, chopped, turnip greens, collard greens, Swiss chard, kale, or bok choy
salt
Kosher, flaked
Instructions
Step 1
Soak the dried beans, if using, for 1 hour in warm water or overnight in cool water, depending on how it fits your cooking schedule. Drain.
Step 2
2. Heat a large pot over medium heat and add the olive oil. Add the onion, carrot, celery, garlic, and herbs and cook until fragrant, 2-3 minutes. Add the chorizo, sherry, and tomato paste (purée). Cook until the tomato paste thickens, about 2 minutes.
Step 3
3. Add the hot water, potato, and cooked dried or canned beans. Cover and simmer over medium-low heat until the beans are broken down and tender, and the soup is thickened, about 40 minutes
Step 4
(10-15 minutes if using canned beans).
Step 5
4. Stir vigorously to further break down the beans. Add the greens. Simmer, covered, until the greens are tender, about 10 minutes. Season to taste with salt.
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