New This Month


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).

Source: Mad Hungry, November 2010



Similar Recipes


How would you rate this recipe?
  • alamb7151
    19 OCT, 2015
    Came out delicious! Changed a few things. Used 3 sprigs of rosemary instead of basil, used 14.5 oz can of petite diced tomatoes, besides water used 2 cups L/S chicken stock, handful of baby spinach, put 3 slices of bacon crumbed and left fat in pot to cook onions, garlic etc., only used 1 1/4 tsp of salt and 1/4 tsp of Italian seasoning. That's it!!!!!
  • Joseph Coolidge
    22 MAR, 2013
    I agree with the previous poster. The soup is pretty bland and I used chicken stock as well. What made the soup for me was sticking a ham hock in there. I soaked the beans for 24 hours prior to cooking but it made no difference in time. Unless you use a pressure cooker it will take a minimum of 2 hours for the beans to cook. The next time I make this I will pull 2 cups of beans and soup out after an hour and a half and puree them in a blender and then add them back into the soup.
  • angelinamajeed
    6 SEP, 2012
    Just made this and it's delicious. The key is the parmesan and extra virgin olive oil it is served with. My daughter is eating it right now and loves it. Will definitely make this again. I followed the recipe exactly. Thank you.
  • CaseyA76
    23 JUN, 2012
    I added bacon to this soup. I first fried the bacon in the pot then removed it leaving the drippings. I then added the crumbled bacon once the soup was complete. Delicious!
  • Mom1941
    8 FEB, 2012
    Wish I had a way of editing my comment!!! Cannellini is spelled like so! Capitalize the I.....
  • Mom1941
    8 FEB, 2012
    Love this recipe. i could eat cannelini beans cold on a plate with olive oil and Calamata olives and a hunk of cheese and good bread. The canned beans are fine wih me. Have this soup going in a slow cooker, and the whole house smells good.
  • maaara88
    29 SEP, 2011
    I used canned beans, which shortened cooking time a lot. Also added vegetable stock and a bit of red bell pepper. Turned out nice!
  • Prysmith
    17 JAN, 2011
    I have to confess that this is not my favorite of Lucinda's recipes. It was bland and really pretty much tasteless after a 2 1/2 hour cooking. The Parmesan cheese and the olive oil helped a bit but it needed a meat stock base to give it some heft, I think.

I'm in the mood for:

  • breakfast
  • lunch
  • dinner
  • dessert
  • an appetizer
  • a cocktail
{{secDropdownPreword}} {{secDropdownTitle}}
  • that's eggy
  • that's fruity
  • that's hearty
  • that's healthy
  • that's simple
  • that's a smoothie
  • that's a casserole
  • that's off the beaten path
  • that's light
  • that's packable
  • that's speedy
  • that's warming
  • that's kid-friendly
  • that's comforting
  • that's quick
  • that's healthy
  • that's a sunday dinner classic
  • that's vegetarian
  • that's seasonal
  • that's chocolaty
  • that's an american classic
  • that's easy
  • that's fruity
  • that's salty and sweet
  • that's over the top
  • that's crowd pleasing
  • that's simple
  • that's for a cocktail party
  • that's a dip or spread
  • that's healthy
  • that's cheesy
  • that's shaken not stirred
  • that's bubbily
  • that's good for a crowd
  • that's ideal for brunch
  • that's seasonal
  • that's simple
  • that's artisanal
See Recipes