Oh yes, I'm right! This is, indeed, the very best bean soup ever with no exaggeration in the slightest.
I know I might be a little biased here because I am truly, madly and very deeply in love with any bean dish and pulses in general and I just ❤️ soups, so I am not exaggerating at all by saying that, for me, this bean soup is the best soup ever.
Do you love beans soup too?
If you do, you are definitely on the right page and you should prepare this soup as soon as possible... You will be super pleased.
Now that the cold season has arrived, I’ll be preparing and sharing many warming recipes, including a few soups, so stay alert!
This cannelloni and butter bean soup is delicious, it’s super satisfying, flavoursome and visually very tempting too!
I have a secret to share with you when it comes to eating this soup. I love having it with nice spring onion, either sprinkled over or simply aside. It just gives it a little something that simply takes it to a dimension that I really can’t explain ;-)) but this could be also explained by the fact that this particular beans soup is just another one of that childhood soul hugger and a true heart-warmer that I could eat until I pop.
This is the type of food that would really help me with my winter coping mechanism, especially on a grey and grim day like the ones approaching.
But hey, Christmas is coming soon, and this is the season that lifts my spirit up to the ceiling. I prepare and enjoy this soup, it makes me truly happy and I can easily forget about the cold, the grey and the grim.
Hip hip, let’s cook this nice 'n yummy bean soup!
Other bean dishes you may want to try :
- Haricot beans salad with yacon and sweet Marmande tomatoes
- Pressure cooker nettle and Black-eyed beans soup
- Organic black beans, fennel and red cabbage salad
- Butter beans and beets (s)mush
- Kidney beans, avocado and coconut salad
Best ever cannellini and butter bean soup
- 500 ml stock (17.64 fl oz) (chicken or vegetable base)
- 500 ml water (16.91 fl oz)
- 300 g cannellini beans (10.58 (dry)
- 200 g butter beans (7.05 (dry)
- 300 g bacon (10.58 oz) (sliced) (or gammon, sliced)
- 2 medium onions
- 1/2 leek
- 2 large carrots
- 3 stalks celery
- 3 cloves garlic
- 2 leaves bay
- 1 sprig thyme (fresh or dry)
- 3 tbsp tomato paste
- 1 tsp salt
- 1/6 black pepper (freshly ground)
- 1 can tomatoes (chopped)
- 3-4 sprigs dill (fresh)
- 3-6 sprigs parsley (fresh)
- 1/2 tsp Italian herbs (mixed)
- 1 tbsp olive oil (optional)
- Start by soaking the beans overnight if you wish. This is not necessary, but it is recommended to diminish the cooking time. I, however, don’t do this since I cook my beans in a pressure cooker that I cannot do without. It reduces cooking time to half.
- Cook the beans according to the package instructions. If you choose to use canned beans, then follow step 3.
- Peel, wash and chop the onions and the carrot, wash and chop the leek and the celery.
- In a deep pot, start by adding one tbsp of olive oil, then add the chopped garlic and the diced gammon. if you use bacon or any fatty trimmings, start by frying this first and drain off the excess fat.
- Add the chopped onion and cook (covered with a lid) for 2 minutes, stirring it a couple of times. Add the diced carrots, celery, 1 pinch of the Italian dry herbs salt and some pepper. Cook for 3 minutes.
- Add the cooked/canned beans and 1 l water (or half water, half stock). Cook for 20-25 min, covered.
- Add the chopped tomatoes and the tomato paste, the remainder of the salt, the bay leaves and cook for a further 30 minutes (15 min if using canned beans) on low/medium heat.
- Add all chopped herbs and set these aside. Add these right at the end after turning the heat off or add individually to each plate before serving.
- Enjoy every mouthful... it is absolutely …. irresistible 😉