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Quick White Bean Soup
Course: Appetizer
Servings: 3 generous helpings
  • 3 cans white beans of your choice. I have used Cannelleni and butter beans.
  • 3 cloves garlic or 1 tsp fresh garlic paste
  • 1 tbsp olive oil
  • 3 cups chicken stock (or vegetable if vegetarian)
  • 1 tsp fresh rosemary (or 1/2tsp if using dried)
  • Pinch chili flakes
  • Salt and cracked black pepper
  1. Open 1 can and together with the liquid in the can, mash the beans to a pulp.  This provides the creamy thickness to the soup. Reserve.

  2. Drain the other cans of their liquid.

  3. Heat the oil in a pot and add crushed garlic, or garlic paste.  Gently sauté the garlic for a few minutes.

  4. Add the mashed beans, and gently toss  in the garlic mixture. Then add the whole beans and Cook for a minute or two to let the flavours combine . 

  5. Add 3 cups of stock, together with the rosemary, a pinch of chilli flakes and season to taste with salt and pepper.

  6. Allow to simmer for 10 minutes or so and you are ready to go.

  7. Serve with your favourite bread or  croutons.