Cannellini beans soup
By: Agi Kaja
Hearty warming and nutritious soup packed with protein and fibre.
Cannellini beans soup
Creamy Cannellini Bean Soup: A Clean-Label Comfort Classic - Hearty warming and nutritious soup packed with protein and fibre.
Warm your soul with our Creamy Cannellini Bean Soup, a recipe that champions the simplicity of the clean-label pantry. By starting with dry bulk beans, you bypass the "tacky" thickeners and high salt levels found in processed tinned soups, keeping your meal strictly Non-UPF. These buttery beans are a powerhouse of nutritional density, providing a smooth, protein-rich base that is incredibly supportive of gut health.
It’s an honest, minimalist dish that proves you don't need industrial fillers to achieve a gourmet, velvety texture. Just pure, wholefood ingredients working together for a restorative and filling meal.
Ingredients
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Cannellini beans (1 large can or 400g of soaked, cooked, drained beans)
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large onion 1 whole (chopped)
- leek 1 small (chopped)
- 1 green pepper (chopped)
- 3 carrots (chopped)
- water 2,5 litres
- tomato pulp 100g
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extra virgin olive oil 3 tbsp
- salt for taste
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organic cracked black pepper for taste
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organic green paprika
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a pinch of organic chilli powder (optional)
Directions
- In a medium size pot, add olive oil, chopped onion, chopped carrots, chopped, chopped leek, green pepper, paprika and sauté for a ten minutes.
- Add tomato pulp and water and cook for 15 min until the veggies are soft.
- Add a can of Cannellini beans, add salt and pepper for taste. Mix and cook for another 5 minutes.
- Serve with a toast or a slice of sourdough.
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