Primo / Soup
A comforting Italian-style soup with creamy cannellini beans, tender vegetables, herbs, and a silky broth. Simple, nourishing, and perfect with toasted bread.
Recipe video
Rinse and drain the cannellini beans well. Keep 160 g / 5.6 oz aside for blending later.
Heat olive oil in a large pot over medium heat.
Add onion, carrot, and celery. Cook 6–7 minutes, stirring often, until softened.
Add garlic and rosemary. Stir for 30 seconds, without browning the garlic.
Add diced potato and zucchini. Stir to coat the vegetables in the aromatic oil.
Add crushed tomatoes and cook 2 minutes to deepen the flavor.
Pour in vegetable broth, then add bay leaf, salt, and black pepper.
Bring to a gentle simmer, cover partly, and cook 18–20 minutes until the potato is tender.
Blend the reserved cannellini beans with 120 ml / 4 fl oz hot broth until smooth.
Stir the bean cream into the soup to thicken it naturally.
Add the remaining whole cannellini beans and simmer 5 minutes.
Taste and adjust salt and pepper. Remove the bay leaf.
Serve hot with parsley, olive oil, toasted bread, and Parmesan if desired.
