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Cannelini bean soup
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A picture of Cannelini bean soup.

Cannelini bean soup

greenster93
greenster93 @cook_3347266

Cannelini bean soup

greenster93
greenster93 @cook_3347266
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Ingredients

35 mins
6 servings
  • 2 tbspExtra virgin olive oil
  • 1Red onion
  • 2Carrots
  • 2Turnips
  • 2Celery
  • 150 gramsSavoy cabbage
  • 1Bay leaf
  • 1 1/2 literVeg stock
  • 400 gramsCan canneloni beans
  • 150 gramsPumpkin
  • 4 tbspFlat leaf parsley
  • 6 sliceRustic bread
  • 1 cloveGarlic
  • 100 gramsPecorino cheese
  • 1Salt and pepper
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Steps

35 mins
  1. 1

    Heat the olive oil in a large saucepan and fry the onion carrots turnips celery cabbage and bay leaf for 5minutes until golden stirring occassionally.

  2. 2

    Pour in the veg stock and simmer for twenty minutes.

  3. 3

    Add the beans and the pumpkin season and cook for 15 minutes.

  4. 4

    Stir in the parsley.

  5. 5

    Preheat griddle pan toast the bread.

  6. 6

    Rub garlic on bread serve soup in bowls.

  7. 7

    Sprinkle with pecorino

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greenster93
greenster93 @cook_3347266
on January 01, 2012 00:00

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Keywords

Soup Red Onion Pepper Pumpkin Celery Cabbage Carrot Bean Pecorino Turnip Garlic

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