This is my version of a “serious” white bean soup from the great Italian-American cook, Marcella Hazan.
It is in my newly published book–Delicious Dishes for Diabetics–a Mediterranean Way of Eating.
The smooth and creamy consistency make it a comfort soup par excellence –and popular here with nieces and nephews when they come to visit. Meredith says it reminds her of her home town–Chicago, “the Windy City”!
The simple makings
Serves 4
1 clove of garlic – peeled and chopped
8 tablespoons olive oil
2 tablespoon flat leaf parsley – chopped
1 kg/36 oz canned or, preferably, bottled cannelini /white beans – drained and rinsed
salt and pepper
250 ml/½ pint/1 cup vegetable stock –[I use organic vegetable stock cubes]
toasted wholewheat/rye bread with a little olive oil
- Sauté the garlic in the oil gently until it colours.
- Add the parsley and stir a couple of times.
- Mix in the beans, salt and pepper.
- Cover and cook gently for about 5 minutes to warm through.
- Purée a quarter of the beans in a mixer and return with the stock to the pan.
- Simmer for another 5 minutes.
- Check the seasoning.
- Serve over the toast with a swirl of olive oil in each bowl.
Robin Ellis 