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Bean and Parsley Soup

Bean Soup with Parsley and Garlic


Description

An easy and satisfying soup that can be made in minutes from Marcella Hazan’s “The Classic Italian Cookbook”

 


Ingredients

1 teaspoon chopped garlic
2 tablespoons chopped parsley
2–3 cans of Navy Beans or Cannellini Beans
1/2 teaspoon salt
Pepper, to taste
1 cup mushroom broth (or other broth if you’re not vegan) 

 


Instructions

  • Chop the garlic and put it in a pot with the olive oil and sauté over medium heat until just lightly colored. 
  • Add the parsley, stir two or three times, then add the drained cans of beans, the 1/2 teaspoon of salt, and pepper. 
  • Cover and simmer gently for about 6 minutes. 
  • Put about 1/2 cup of beans from the pot into a food processor, or puree with a stick blender in a separate container, and then add them back to the soup. 
  • Stir, and adjust seasonings for taste. Add more broth if you think it needs it. Now is the time to add the Accent, if you think it lacks any depth of flavor. 
  • Serve hot. 
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