Cannellini bean soup
Serves: 6
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Cannellini bean soup
This simple yet satisfying soup is delicious served with a drizzle of extra-virgin olive oil and fresh, crusty bread
Serves: 6
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
262Kcal
Fat
10gr
Saturates
1gr
Carbs
27gr
Sugars
6gr
Fibre
12gr
Protein
11gr
Salt
0.1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 large or 2 medium onions, finely chopped
- 3 garlic cloves, crushed
- 1½ tbsp chopped fresh rosemary, or 1½ tsp dried
- 2 tbsp olive oil, plus extra-virgin olive oil to drizzle
- 600ml vegetable stock (use gluten-free and vegan stock if required)
- 2 x 400g tins cannellini beans (or other white beans), rinsed and drained
- zest and juice of 1 medium lemon
- 150g cavolo nero or other leafy greens, stalks removed, leaves torn
Step by step
- Gently cook the onion, garlic and rosemary in olive oil in a large pan for 8-10 minutes over a low heat, without colouring.
- Add the stock and two-thirds of the cannellini beans and simmer for 10 minutes. Blitz until creamy (you can sieve for an extra smooth soup). Return to the pan if you have used a liquidiser, then add the rest of the beans, lemon zest and juice, and the torn greens.
- Bring to a simmer and cook for 2-3 minutes until the greens have wilted. Check the seasoning and serve, drizzled with extra-virgin olive oil.
