Nothing says "comfort" to me more than a big pot of steamy cannellini and butter bean soup, packed with good nutrition simmering on the stove. The perfect easy quick 'n yummy family dish.
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 tablespoon 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 ;-)
Notes
This recipe may sound pretentious but it is not at all.~ The beans can be soaked overnight, but not necessarily.~ You may use canned beans, if you do not fancy using the dry ones: it will not taste quite the same, but it will take a lot less time to cook/prepare it.