Best 5 Cannellini Soup With Parmesan Recipes

CREAMY CANNELLINI SOUP

Steps:

• Combine onion, sausage, and celery in a large saucepan. Cook until sausage has no pink remaining. Drain any fat.
• Add potato, seasoning, one can of cannellini beans, and 3 cups chicken broth. Bring to a boil, reduce heat and simmer 10 minutes.
• Meanwhile, combine remaining cannellini beans and 1 cup chicken broth in a blender. Blend until smooth.
• Add to soup and simmer an additional 5 minutes.
• Remove from heat, stir in pesto. Season with salt and pepper to taste.
• Garnish with parmesan cheese and parsley if desired.

SLOW-COOKER WHITE BEAN PARMESAN SOUP

Steps:

• Put the soaked, drained beans in a 5- to 8-quart slow cooker, and season them generously with salt and pepper. Add the Parmesan rinds and the wheat berries.
• Warm the oil in a large skillet over medium-high heat. Add the onion, season generously with salt, and cook, stirring occasionally, until softened, about 5 minutes. Add the fennel. Continue to cook, stirring often, until the fennel is softened and the onion is lightly browned, about 5 more minutes. Add the celery and garlic, and cook, stirring, until just softened, about 1 minute. Add the fennel seeds and red pepper, and cook, stirring constantly, until combined and fragrant, about 1 minute. Add the rosemary and the wine and let the wine bubble until the pan is almost dry, about 2 minutes.
• Scrape the mixture from the skillet into the slow cooker. Add the stock, and season it: Add 1/2 teaspoon salt, if you are using low-sodium broth, or 1 teaspoon salt, if using homemade unsalted stock. (Do not add salt now if you are using fully salted broth.) Stir to combine, and cook on low until the wheat berries are tender and the beans are creamy, about 8 to 10 hours. (Taste the beans to make sure they are creamy; they can vary in their cooking time depending on their age.) The soup can hold well on warm for 1 to 2 additional hours.
• Before serving, remove and discard the rosemary sprigs. Stir in the parsley, lemon juice, and reserved fennel fronds. Taste and add salt and pepper if necessary. Serve in bowls topped generously with grated Parmesan.

CANNELLINI BEAN SOUP

Steps:

• Rinse the beans well and place in a large pot. Cover the beans with 4 quarts of water. Bring to a boil, cover, and turn off the heat. Allow to soak for 1 hour.
• Place the olive oil, onions, and garlic in a large heavy-bottomed pot over medium heat. When the garlic begins to sizzle, after about 30 seconds, add the carrots and celery and continue to cook, stirring, for about 5 minutes. Stir in the tomatoes, basil, and parsley and cook, stirring occasionally, for an additional 3 minutes.
• Add 6 cups of the soaked beans, cover with 10 cups of cold water, and stir to combine. Bring to a boil, reduce the heat, and simmer, partially covered, until the beans are tender and creamy, at least 1 1/2 but up to 2 1/2 hours. Add water if necessary to achieve desired consistency; the soup should be thick. Add the salt halfway through the cooking. Serve with freshly grated Parmesan cheese, freshly black ground black pepper, and a drizzle of olive oil.

BRAISED WHITE BEANS AND GREENS WITH PARMESAN

Steps:

• In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.
• Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
• Add the white beans, broth and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.
• Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.

CREAMY GARLIC, CANNELLINI BEAN & ESCAROLE SOUP WITH PARMESAN RECIPE - (4.3/5)

Steps:

• Heat heavy saucepan or dutch oven over medium heat. Coat the bottom of the pan with oil. Crush garlic and add to oil. Stir 3-4 minutes. Remove garlic and set aside. Add carrot and onion and saute 5 minutes. Finely chop reserved garlic and return to the pot Add Cannellini beans. Slowly pour in the half and half and stir. Next add the vegetable broth and escarole and stir. Season with salt and pepper Simmer uncovered for about 10 minutes Ladle into bowls and top each serving with 1 tablespoon Parmesan cheese.