Silky beans in rich olive oil ladled over a piece of toasted whole grain bread, yes please! Marcella Hazan was known for embracing simplicity and balance. These were the hallmarks of her cooking. You might be tempted to add other ingredients but consider this famous quote of hers, “What you leave out is just as important as what you put in”. This simple 5-ingredient soup/stew needs nothing else!
Marcella Hazan's White Bean Soup with Garlic and Parsley
Ingredients
1/2 cup extra virgin olive oil
1 teaspoon chopped garlic, about 1 large clove
6 cups cooked cannellini beans (either cooked from 2 cups dry or canned and rinsed)
1 cup vegetable broth plus more (up to 1 cup) if needed to thin the beans
2 tablespoons chopped fresh parsley
salt and freshly ground black pepper to taste
Directions
- Add the oil and garlic to a Dutch oven over medium heat. Cook for 1-2 minutes. Add the cooked or canned beans, pinch of salt and few grinds of pepper. Cover and simmer gently for 5-6 minutes.
- Add the 1 cup of broth to the pot with the beans and use an immersion blender to blend some of the beans to create a creamy, silky broth. If you don’t have an immersion blender, take out 1/2 cup of beans with some broth and blend in a food processor until creamy. Add the pureed beans back to the Dutch oven.
- Simmer on low heat for another 5-6 minutes.
- Swirl in parsley and turn off heat. Adjust salt and pepper to taste.
- Ladle over a piece of toasted whole grain bread in an individual bowl.
Note: If you need more broth, add another cup at the end.
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