Tuscan Cannellini Bean Soup
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
Author:
Annie Fenn
Ingredients
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60ml extra virgin olive oil plus 1 tablespoon
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2 large cloves garlic, smashed with a knife
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2 anchovy filets, packed in oil
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1 ltre veggie or chicken broth or water
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1 x 660g jar of Organic White Beans
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1 teaspoon fresh rosemary, finely chopped plus 3 sprigs and more for garnish
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Finely ground black pepper to taste
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400g button mushrooms, coarsely chopped
Directions
Heat ¼ cup of the oil and garlic in a large pot over medium heat. Cook until the garlic is fragrant, about 2 minutes. Add the anchovies and cook, stirring occasionally, for about 2 minutes or until they start to fall apart.
Add the broth or water, beans, rosemary sprigs, and1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook, stirring occasionally, for 30 minutes.
Meanwhile, cook the mushrooms: Heat the remaining tablespoon of olive oil with the mushrooms until soft and brown around the edges, about 10 minutes. Season to taste with salt and pepper. Cover and keep warm.
Remove the rosemary sprigs from the pot and transfer the soup to a blender, in batches if necessary. Puree until smooth, then season to taste with salt and pepper. Serve hot, topped with a spoonful of mushrooms, a drizzle of olive oil, and a sprinkle of chopped rosemary.
We've de-Americanised this recipe from the Brainhealthkitchen.com for you + made it more Bold Bean Co friendly. The original for the recipe is here
