Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Cannellini Bean Soup 3.3 (298) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 27, 2011 Print Rate It Share Share Tweet Pin Email Yield: 8 servings A dietary staple in Italian cuisine, cannellini beans bring tremendous flavor to this soup. Make it a day ahead of time -- it will taste even better when you're ready to eat it.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley). Ingredients 2 ½ cups dry cannellini beans 3 tablespoons extra-virgin olive oil, plus more for drizzling 2 onions, chopped (about 2 cups) 3 cloves garlic, minced 5 small (6-inch) long carrots, peeled, halved lengthwise, and sliced (about 1 ¼ cups) 4 celery stalks (the tender inner stalks with leaves), peeled and chopped (about 1 ¼ cups) ½ cup chopped tomatoes, fresh or canned ¼ cup fresh basil leaves ¼ cup chopped fresh flat-leaf parsley 1 tablespoon coarse salt Freshly grated Parmesan cheese Freshly ground black pepper Directions Rinse the beans well and place in a large pot. Cover the beans with 4 quarts of water. Bring to a boil, cover, and turn off the heat. Allow to soak for 1 hour. Place the olive oil, onions, and garlic in a large heavy-bottomed pot over medium heat. When the garlic begins to sizzle, after about 30 seconds, add the carrots and celery and continue to cook, stirring, for about 5 minutes. Stir in the tomatoes, basil, and parsley and cook, stirring occasionally, for an additional 3 minutes. Add 6 cups of the soaked beans, cover with 10 cups of cold water, and stir to combine. Bring to a boil, reduce the heat, and simmer, partially covered, until the beans are tender and creamy, at least 1 1/2 but up to 2 1/2 hours. Add water if necessary to achieve desired consistency; the soup should be thick. Add the salt halfway through the cooking. Serve with freshly grated Parmesan cheese, freshly black ground black pepper, and a drizzle of olive oil. Rate it Print