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Cannellini Bean Soup

Is it a soup? Is it a pasta dish? No, it’s the best of both worlds. This cannellini bean soup recipe is ready to warm you up and fill you up.

Bean and pasta soup in a bowl

  • Prep Time

    5min

  • Cook Time

    55min

  • Total Time

    1hrs

  • Serving Size

    6-8

  • Category Title Pasta

  • Cuisine Type Italian

  • Level Simple

Recipe By: Delallo

Ingredients

Directions

  • Wrap the Parmigiano-Reggiano rinds with thyme sprigs in a cheesecloth. Tie with kitchen twine.
  • In a large pot, combine soffritto, shallot and garlic over medium-high heat. Cook until fragrant, about 2-3 minutes.
  • Add the stock, the rinds, lemon zest and juice. Bring to a boil. Reduce heat to medium and simmer for 45 minutes, stirring occasionally.
  • Meanwhile, bring 5 quarts of salted water to a boil. Cook the pasta according to package instructions. Drain, and then rinse with cold water to prevent sticking. Set aside.
  • Remove rinds and garlic halves. Add pasta and beans to the pot. Cook until beans are warmed through, about 6-7 minutes.
  • Drizzle with pesto and sprinkle with Parmigiano. Serve with crusty bread.

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Keywords:

cannellini bean soup , cannellini bean pasta soup , brothy beans