Cannelini Bean Soup for National Soup Month
Did you know that January is National Soup Month? I usually make soup every weekend in the winter and sometimes in the summer too. This weekend was decidedly wintry so a warming plate of soup was just what was needed.
Some views around Farmersgirl Farm on Saturday morning.
Cannelini Bean Soup (Serves 6-8)
200g cannelini beans, soaked overnight
1 tbsp vegetable oil
1 large onion, peeled and chopped
4 sticks celery
2 cloves garlic, chopped
500g tomato passata
1 tbsp tomato puree
2 pints stock
3 sprigs of thyme
1. Cook the soaked beans in fresh water until just soft, about 45 minutes
2. Add the oil to a large pan, heat on a moderate heat and add the onion, peeled and chopped carrots and chopped celery. Saute for about 5-10 minutes until they start to soften. Add the garlic and stir around for 1 minute.
3. Add the tomato passata, stock and stripped leaves from about 3 sprigs of thyme.
4. Cook until the vegetables are completely soft, about 30 minutes.
5. Add the cannelini beans to the soup and cook for a further 10 minutes.
I was helped in my soup making by some excellent equipment from OXO Good Grips
The vegetable peeler is extremely sharp and takes off a fine sliver of peel leaving behind all the vitamins. You do need to watch your fingers and I have also sliced off a nail, but this is still the best veggie peeler I’ve ever used.
And the ladle? It is a generously proportioned ladle, important for getting lots of soup. Otherwise, there isn’t a lot to say, it’s a ladle!
Don’t wait till next National Soup Month to make some soup, once you start making your own soup you will find that you can make it with just about any vegetables, pulses, stocks, leftovers.
For some inspiration check out these previous posts:
Many thanks to Sarah and team for providing me with the OXO utensils to review. I was not paid for this post and all views are my own.