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Home » Soup » Cannelini Bean Soup

January 29, 2013 By Janice Pattie 4 Comments

Cannelini Bean Soup

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Cannelini Bean Soup is a hearty warming bowl of comfort. It’s packed with vegetables and the cannelini beans bring protein and fibre for an extra healthy and filling meal. 

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.

As you can see, winter has definitely come to Farmersgirl farm. We had a significant snow fall followed by a frost, so the snow is staying for a few days. 
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The view across the valley is stunning when covered in a blanket of snow. 
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 Snow and ice may be beautiful but it is chilly when you are working on the farm. Time to come inside and warm up with a bowl of homemade Canellini Bean Soup. 
 

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 carrots
 2 cloves garlic, chopped
500g tomato passata
 
1 tbsp tomato puree
2 pints stock
3 sprigs of thyme
 
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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.
 
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I was helped in my soup  making by some excellent equipment from OXO Good Grips.  
 
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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.
 
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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:
Curried Parsnip Soup 
 
Cauliflower Cheese Soup
Chickpea and Smoked Paprika Soup
Beetroot and Black Cumin Soup
Sweetcorn Chowder
 
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.
 
 
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Filed Under: Soup, Vegetarian Tagged With: OXO Good Grips, Soup

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Reader Interactions

Comments

  1. Debs Dust Bunny says

    January 29, 2013 at 9:48 am

    LOVE, love, LOVE the look of this soup! : )

    Reply
  2. Choclette says

    January 29, 2013 at 7:26 pm

    I do love a good bowl of soup and this looks like a good one. We have soup several times a week – it's C's speciality.

    Reply
  3. Camilla @FabFood4All says

    January 29, 2013 at 10:33 pm

    I love your pics, who had a view like that eh? Well you obviously do you lucky girl! Love a soup with Beans in can't go wrong and that peeler looks fab:-)

    Reply
  4. Susan heavenonaplate says

    January 30, 2013 at 9:39 pm

    lovely recipe Janice and lovely snowy pics too…had no idea about soup month.

    Reply

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Janice Pattie - Farmersgirl Kitchen

Hello, I’m Janice, I live on a farm and I love to cook and bake. My aim is to be your friend in the kitchen, providing simple and delicious recipes, friendly advice, inspiration, and honest reviews. Read more on my About page.

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