Recipe Index

Ingredients

• 8¾ oz dried cannellini beans, picked over and rinsed
• 3¼ qt cold water, plus more as needed
• 2 medium onions, finely diced
• 3 tablespoons olive oil
• 3 tablespoons tomato puree (tomato paste)
• 2 teaspoons fine salt, or to taste
• 1/2 teaspoon black pepper
• 1 teaspoon dried mint or sweet paprika (optional, for serving)

Method

1. Put the rinsed beans in a large pot, cover with the cold water, and bring to a boil over high heat. Boil for 5 minutes, then reduce to a steady simmer.
2. Simmer the beans, partially covered and topping up with hot water as needed to keep them covered, for about 2 hours until they begin to soften.
3. Meanwhile, warm the olive oil in a frying pan over medium heat, add the diced onions, and cook for 8 to 10 minutes until soft and golden.
4. Stir the tomato puree into the onions and cook for 2 minutes, stirring, until darkened slightly. This fried onion and tomato mixture is the flavour base of the soup.
5. Scrape the onion mixture into the beans, add the salt and pepper, and continue simmering for 45 to 60 minutes more, until the beans are completely tender and the broth has thickened. Mash a ladleful of beans against the side of the pot and stir them back in if you want a thicker soup.
6. Taste and adjust the salt. Serve hot in deep bowls, with a drizzle of olive oil and a pinch of dried mint or paprika if you like, and crusty bread alongside.

Prep: 10 min · Cook: 3 h · Total: 3 h 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data