CANNELLONI SOUP RECIPES

CREAMY CANNELLINI SOUP RECIPE | ALLRECIPES

Creamy Cannellini Soup Recipe | Allrecipes image

This soup takes advantage of canned cannellini beans, but feel free to adjust and use dry beans. The addition of Italian sausage is completely optional.

Provided by thedailygourmet

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 5 servings

Number Of Ingredients 8

Ingredients

1 tablespoon butter
3 (3.5 ounce) links mild Italian sausage, casings removed
1 bulb fennel, finely chopped
3 cups chicken broth, divided
4 (15 ounce) cans cannellini beans, rinsed and drained, divided
1 teaspoon minced fresh thyme
½ teaspoon truffle salt
1 tablespoon extra-virgin olive oil, for drizzling

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once hot, add butter, followed by sausage and fennel. Stir and break up sausage. Cook, stirring, until sausage is browned, about 5 minutes. Pour in 1 cup chicken broth slowly, scraping up any browned bits from the bottom of the pot. Pour in 2 cans of drained cannellini beans. Cancel Saute mode.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Meanwhile, combine remaining 2 cups chicken broth and 2 cans of beans in a blender; blend on high until smooth.
Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pureed beans, thyme, and truffle salt to soup; mix to combine.
Ladle soup into bowls and serve with a drizzle of olive oil.

Nutrition Facts : Calories 458 calories, CarbohydrateContent 52.3 g, CholesterolContent 31.2 mg, FatContent 17 g, FiberContent 14.4 g, ProteinContent 21.5 g, SaturatedFatContent 5.4 g, SodiumContent 2099.6 mg, SugarContent 1.1 g

CANNELLINI BEAN SOUP RECIPE - FOOD.COM

Cannellini Bean Soup Recipe - Food.com image

We eat a lot of bean based soups in this house and I am always looking for another one to try. Cannellini beans are some of my favorites so I had to grab this recipe when I saw it in the Winter 2008 copy of the BBC Easy Cook magazine. The recipe states that it is suitable for freezing.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 shallots, finely chopped
2 garlic cloves, finely chopped
1 carrot, finely chopped
2 sticks celery, finely chopped
2 leeks, finely chopped
5 ounces bacon, finely chopped
1 tablespoon olive oil
47 ounces chicken stock (can use vegetable stock too)
2 bay leaves
1/2 teaspoon dried oregano
2 (15 ounce) cans cannellini beans, drained
1/4 cup fresh parsley, chopped

Steps:

Fry the shallots, garlic, carrot, celery, leeks and bacon in the oil for 7 minutes, until softened but not brown.
Pour in the stock and add the bay leaves and oregano.
Season and bring to the boil, cover the pan and simmer gently for 15 minutes.
Tip in the beans, re-cover and simmer for a further 5 minutes.
Swirl the chopped parsley into the soup.
Serve sprinkled with a little extra parsley.

Nutrition Facts : Calories 662.3, FatContent 24.4, SaturatedFatContent 7.1, CholesterolContent 34.1, SodiumContent 824.6, CarbohydrateContent 77.9, FiberContent 15.2, SugarContent 8.9, ProteinContent 34.9

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