Classic Canned Bean Soup : ready in just 30 minutes!…
Canned Bean Soup a practical and simple as well as tasty and healthy recipe with potatoes and vegetables inside. My grandmother had beans brought from the countryside and cooked soups from September to February and every week she would come up with a new version. Very simple to make, she would put in a potato to make it creamy the way I like it and some bay leaf and rosemary to flavor it well. A creamy and fragrant soup, plus with a sprinkling of caciocavallo cheese that definitely makes it even more appetizing.
Ingredients for Canned Bean Soup:
- 500g (17.6 oz or about 2 cups) pre-cooked white beans (cannellini)
- 100g (3.5 oz) cherry tomatoes
- 1/2 small onion
- 1 large potato
- 1 bay leaf
- Rosemary, to taste
- 70g (2.5 oz) baby spinach
- 1 tablespoon tomato purée/ tomato paste
- Extra virgin olive oil, as needed
- Salt, to taste
- Mild caciocavallo cheese, grated (to taste) – can substitute with provolone or sharp cheddar
- Chilli oil/ Hot pepper oil, to taste
How to prepare Classic Canned Bean Soup:
- Finely chop the onion.
- Peel the potato and cut it into cubes.
- Cut the cherry tomatoes in half.
- Sauté the onion, browning it on a low flame.
- Add the potatoes, salt, and cover them with water. Let them cook for 10 minutes.
- Add the cherry tomatoes and tomato purée/paste.
- Add the beans with their water, plus an additional 500 ml (about 2 cups) of water.
- Add the bay leaf and rosemary.
- Stir and let it cook for 15-20 minutes over low heat until the soup thickens slightly.
- Add the baby spinach and let it wilt with the lid closed for 5 minutes.
- Add a sprinkling of caciocavallo cheese (or substitute) if desired and stir.
- Serve and enjoy with a little chilli/hot pepper oil drizzled on top.
You will love this Canned Bean Soup!
