Quick Cannellini Soup
This recipe is adapted from the original found in a Williams Sonoma Catalogue. I would buy the chopped mix of celery, carrots and onion (mirepoix) at Trader Joe’s or the grocery store. I also have frozen cubes of minced garlic from Trader Joe’s. That makes this soup super easy.
Ingredients:
1 Onion, chopped
2 Carrots, chopped
2-3 Celery stalks, chopped
2-3 Garlic cloves, minced
3 Sprigs of fresh thyme
3 15 oz cans of Cannellini Beans, drained and rinsed
6 Cups Chicken Broth
Salt & Pepper to taste
1/2 Cup Grated Parmesan
- Saute onion, carrot and celery in olive oil for a few minutes until softened. Season with salt and pepper.
- Add the garlic and stir for about a minute.
- Add the drained and rinsed beans and stir.
- Add the Chicken broth and thyme. Season to taste and bring to a boil.
- Cover and simmer about 10 minutes.
- For a smooth soup texture, use a hand blender. If you like more texture, leave the soup unblended.
- Stir in parmesan.
- Serve with warm ciabatta bread and salad
