Toasting hunks of bread, smothering them with the stewy beans, and shaving Parmigiano Reggiano over top makes a delicious meal.
Total Time
25min
4.7
6 Ratings
Author: Alexandra's Kitchen
Servings:
4
Ingredients
•
3
cups
Canned Cannellini White Kidney Beans
•
4
Tbsp
Olive Oil
•
3
cloves
Garlic
, minced
•
1
bunch
Small
Fresh Sage
(optional)
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1
cup
Water
or Chicken Stock or Vegetable Stock
•
to taste
Bread
, toasted
•
to taste
Grated
Parmigiano-Reggiano
Cooking Instructions
1.
Place the Olive Oil (4 Tbsp), Garlic (3 cloves), and Fresh Sage (1 bunch) in a soup pot and turn the heat to medium. Cook the garlic, stirring it until it becomes colored a very pale gold.
2.
Add the Canned Cannellini White Kidney Beans (3 cups), Salt (to taste), and Ground Black Pepper (to taste). Turn the heat to low, cover and simmer gently for 5-6 minutes.
3.
Uncover, add the Water (1 cup) and simmer for another 6-8 minutes or until some of the beans have broken down and turned the broth creamy. Taste, and adjust Salt (to taste) and Ground Black Pepper (to taste). Turn off the heat.
4.
Place Bread (to taste) into soup bowls. Ladle beans over top. Shave Parmigiano-Reggiano (to taste) over top.
Author's Notes
If you make this ahead and plan on reheating, you most likely will need to thin it with water or stock.
Nutrition Per Serving
CALORIES
238
FAT
14.1 g
PROTEIN
8.2 g
CARBS
23.7 g
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