Cannellini Bean Soup with Sage and Parmesan
Prep Time: 10 minutes
Cook Time: 40 minutes
Serves: 4
We’ve had this on our list of soups to make for a while and this past weekend I was excited to see The New York Times featured a recipe in their “At Home” section of the Sunday paper. It calls for a slow cooker but mine is currently packed in storage 7 hours away — so here’s a variation — minus the extra kitchen gadgets. It’s hearty and comforting and if you save your parmesan rinds, you’ll finally have a reason to use them. A true season change might not really happen here in Florida but fall soups can still be enjoyed!
Ingredients
3 tablespoons extra-virgin olive oil, plus additional for garnish
1 large onion, finely chopped (about 2 cups)
1 large carrot, finely chopped (about 1 cup)
1 large celery stalk, finely chopped (about 2/3 cup)
3 (three) 15-ounce cans cannellini (white kidney beans), drained
6 cloves garlic, peeled and crushed
6 cups low-salt chicken broth
2 teaspoons minced fresh sage
2 (two) 2x2-inch Parmesan cheese rinds
3 ounces salt pork, chopped
freshly grated Parmesan cheese
fine sea salt, to taste
freshly ground black pepper, to taste
Preparation
Heat oil in a large pot over medium heat. Add carrot, celery, and onion, and sauté until soft, about 10 minutes. Add beans, broth, sage, Parmesan rinds, and salt pork; simmer over medium-low heat, stirring occasionally, until flavors blend and soup thickens slightly, about 40 minutes. Using tongs, remove cheese rinds.
IMPORTANT! The salt pork has a high-fat content, using a spoon, skim the fat off the surface as it bubbles up while cooking.
Puree about 5 cups soup in processor and return to pot. Season with salt and pepper.
To serve, ladle soup into bowls and serve, garnish with grated Parmesan cheese and an additional drizzle of olive oil.
