Creamy Italian Cannellini Bean Soup with Pasta Abruzzese
Hello, once again, and happy Saturday!
The weekend is here and so are cooler temperatures with lots of rainy drizzle.
I actually love weather like this. And when there is weather like this, soup comes straight to my mind! But alas... I don’t want to have to go out to the store (weekends and grocery stores don’t vibe with me. Too many people). So, what is there to do with what I already have?!? Hmmm...
Beans.
I stocked up recently on some lovely dried Italian Cannellini beans. Cannellini beans, known as “fagioli,” are popular in a lot of French and Italian dishes. They are super creamy and have almost a “nutty” flavor. The perfect star of a cozy little soup!
Slow cooked on the stove with some fabulous herbs, chicken stock, and of course some smokey, crispy bacon, with the addition of tiny little “abruzzese” pasta for some bite and to help thicken the soup. Thank you. Easy and delicious and warms the souls like nothing else!
Want the recipe?!?
Ok...I shall share.
And prepare to be absolutely amazed.
xoxo,
Paula
Creamy Italian Cannellini Bean Soup with Pasta Abruzzese
Ingredients:
2 tbsp. Olive oil
1 large Onion, diced
2-3 large Carrots, peeled and diced
2 stalks Celery, diced
3 large cloves Garlic, minced
2 cups dried Cannellini beans, washed and sorted*
10-12 oz. Bacon, chopped
1/2 cup dried Abruzzese pasta (or any smaller shaped pasta)
1/2 cup White Italian wine (like Pinot Grigio)
6 cups Chicken broth (48 oz.)
2 cups Water
1/2 cup Cream
1 1/2 tsp. Kosher salt
1/4 tsp. Pepper
1-2 Fresh rosemary branches
1 Bay leaf
1/4 cup Parmesan cheese, grated
In a large Dutch oven over medium heat, add in your olive oil. Once hot, add your chopped bacon. Cook until crisp and remove from pan, keeping the oil in pan. Add your onion, carrot, and celery, and cook 2-3 min. until softened. Add in your garlic and cook for another minute. Stir in your wine and cook down until slightly reduced. Add your chicken broth, water, your rinsed beans, and herbs. Simmer on low for 2-3 hours or until beans are tender. (Can put in crock pot at this point as well!) Stir occasionally.
Once the beans are done, take an immersion blender and blend just slightly as to break up some of the beans and thicken the soup. You can use a potato masher as well! Remove the herbs and add in your pasta. Cook in the simmering soup until al dente. Turn soup down to low and add your cream, Parmesan cheese, and stir your bacon back in. Add your salt and pepper. Simmer for another ten minutes.
Ladle soup into your bowls and drizzle with olive oil and grate some Parmesan cheese on top. Enjoy!