Photo by Jeanetta Richardson-Anhalt from Pexels
By Jim Hingst
On a cold winter day, a bowl of cannellini bean soup is
sure to warm you up. It’s also healthy too! The white beans are a great source
of lean protein as well as providing fiber, magnesium and vitamin B6 to your
diet.
The ingredients used in
cannellini bean soup are very similar to those used in pasta e fagioli. The
vegetables include the sofrito: onions, celery and carrots along with plenty of
garlic. I also add jalapeno peppers to mine to spice it up a little.
To enrich the flavor of the
soup, you can also add a ham hock or two to the soup.
White bean soup is
traditionally made with kale or Swiss chard. This recipe, however, uses baby
spinach as a substitute.
You can modify this soup to
suit your tastes. If you have saved a piece of Parmesan cheese rind, you can
add it to your soup. This adds an umami flavor to the dish. Remember to remove
the rind along with the bay leaves at the end of cooking.
Ingredients
1 12oz. package of smoked
sausage, diced
1 ham hock (optional)
1 ½ lbs. dry cannellini or
white beans
Olive oil and butter for
sauteing
3 cans (10-ounce can) diced
tomatoes with peppers
1 28 oz. can of tomatoes
2 large onions, chopped
2 large carrots, diced
(about 1 cup)
3 large celery stalks
2 zucchinis, diced
8 garlic cloves, very thinly
sliced
6 cans of chicken broth
(approximately 96 oz. or 12 cups)
2 tablespoons red wine
vinegar
1 5oz package of baby
spinach; remove the stems and cut leaves into pieces using your kitchen shears
2 tablespoons of Italian
seasoning
2 bay leaves
Parmesan cheese sprinkled
over the top of a serving soup
Directions
Soak
the white beans in 12 cups of salted water overnight.
Sauté the
onions in olive oil and butter. When the onions become translucent and brown
slightly on the edges, add in the garlic. Continue sauteing until you can smell
the garlic – about an additional 2 to 3 minutes.
Sauté
the carrots, celery, zucchini in butter and olive oil, until the vegetables
begin to soften.
Brown
the diced sausage.
Transfer
the ingredients to your crock pot. Add all of the additional ingredients and
cook on low for 6 to 8 hours.
If you
added a ham hock to your soup, you can strip away the meat from the bones.
Discard the bones.
To
thicken the soup, put a cup of cooked vegetables and beans and puree with an
immersion blender. Return the puree to the soup.
If the soup is too thick, add more chicken broth.
Remove
the bay leaves and cheese rind upon completion of the cooking cycle.
Try these other Signpost Recipes
Easy Turmeric Yellow Rice
The Best Bacon Wrapped Jalapeno Poppers
The Best Beef and Cheese Enchiladas
Bon Appetite!
© 2022 Jim Hingst, All Rights Reserved
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