Marcella Hazan White Bean Soup Recipe
A pot of white bean soup simmering on the stove is one of the most comforting things I can think of!Marcella Hazan’s approach keeps it simple—no unnecessary extras, just slow-cooked beans and well-balanced seasonings.I always cook the beans in plenty of water with a piece of onion and a drizzle of olive oil for extra richness.Blending a small portion of the beans before serving thickens the soup naturally without needing cream or starch.A light sprinkle of grated Parmesan on top right before serving adds just enough saltiness to round out the flavors.
Servings: 4
Ingredients
- 2 tbsp Olive Oil
- 2 cloves Garlic minced
- 2 cups Cooked White Beans
- 4 cups Vegetable Broth
- 2 tbsp Parsley chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the minced garlic and sauté until it becomes fragrant.
- Stir in the cooked white beans, ensuring they are well coated with the garlic-infused oil.
- Cook for a couple of minutes to combine the flavors.
- Add the vegetable broth to the pot and bring the mixture to a gentle simmer.
- Allow it to cook for about 10 minutes to meld the flavors.
- Use an immersion blender to create a smooth texture, leaving some beans whole for a hearty consistency.
- You can skip this step if you prefer a chunkier soup.
- Stir in the chopped parsley and let the soup simmer for an additional 2 minutes to infuse the herbal flavor.
- Taste and adjust the seasoning as needed.