Put it with the olive oil in a four- to six- quart soup pot and place over medium-high heat. After the garlic begins to sizzle, add the cannellini beans and season with salt and pepper.

If you don’t have cannellini beans on hand ... ve since tried my white bean trick in nearly every soup I make—from potato leek to pumpkin or squash bisques—and it truly never fails to ...

Warming but light, this white bean soup recipe takes inspiration from Spanish caldo gallego. A crisp bacon garnish adds a smoky, salty depth of flavor. Chef Jose Garces is regarded as a culinary ...

1 pound dried cannellini beans 5 cloves garlic, peeled 1 sprig fresh sage (or other fresh herb, like rosemary) Extra-virgin olive oil 1 tablespoon kosher salt Prepare beans: Add cannellini to a ...

Add the beans and simmer for 5 minutes. Blend to a smooth soup and check seasoning. Mix the flour, yeast and water to a dough and knead for 5 minutes. Place in a bowl and cover with cling.

3. Add the cannellini beans to the pan, season and cook for a further 5–10 minutes, or until the beans are warmed through. Divide the soup among heated bowls and garnish with the coriander ...