Serves 4
Cannellini beans are from Italy and are creamy white in colour. They have a slightly nutty, mild flavour and are great to add to soups. You can buy them in cans for easy preparation, or if you have the time (5+ hours) you can soak dried cannellini beans.
Our ‘modern chefy’ ingredient in this dish is truffle oil. Truffle oil is now readily available at good food stores and imparts the delicious truffle flavour into this soup. If you can’t get truffle oil, a good quality flavoured olive oil, such as garlic or oregano can be used instead.
Ingredients
- 3 Tbsp olive oil
- 1 onion, finely sliced
- 3 cloves garlic, finely chopped
- 2 x 400g cans cannellini beans
- 400ml chicken stock
- 1 bay leaf
- pinch ground nutmeg
- pinch white pepper
- ½ tsp ground black pepper
- generous pinch of salt
- large handful Italian flat leaf parsley, chopped
- 1 tsp black truffle oil plus a little extra to serve
- 150ml cream
Method
- In a medium pot heat olive oil and then on a low heat saute onions for 2-3 minutes until soft.
- Add garlic and cook for another 2 minutes.
- Drain cannellini beans (but don’t rinse) and add the beans to the garlic and onions along with chicken stock, bay leaf, nutmeg, white pepper, black pepper and salt.
- Simmer covered for 30 minutes. The starch from the cannellini beans will thicken the soup.
- Add the Italian parsley and 1 tsp truffle oil and stir whilst simmering for a further 5 minutes.
- Remove the bay leaf.
- Using a stick blender, puree the soup until smooth.
- Stir in the cream and taste to check seasoning.
- Divide soup evenly into bowls and drizzle a little more truffle oil on top. Serve with crusty bread.
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