Take the pan off the heat and puree the soup with a hand blender until smooth. Add the beans and basil and heat through. Heat the olive oil in a large pan over a medium heat. Add the onion and ...

Add the beans and simmer for 5 minutes. Blend to a smooth soup and check seasoning. Mix the flour, yeast and water to a dough and knead for 5 minutes. Place in a bowl and cover with cling.

Soup has been a comforting staple in kitchens around the world for centuries, offering warmth, flavor, and nourishment in ...

Add the cannellini beans, followed by the vegetable stock ... Season generously with salt and freshly ground black pepper and let the soup bubble. Chop the chard stalks and add to the liquid.

A heartwarming soup to delight you loved ones. This one is loaded with the goodness of vegetables, subtle spices and a handful of exotic mushrooms.

The cannellini is the close cousin to the kidney bean and is sometimes referred to as the white kidney bean. Popular in Tuscan and Italian cuisine, you'll find them prominently featured in an ...

1 pound dried cannellini beans 5 cloves garlic, peeled 1 sprig fresh sage (or other fresh herb, like rosemary) Extra-virgin olive oil 1 tablespoon kosher salt Prepare beans: Add cannellini to a ...

If you don’t have time to make a batch of flageolets from scratch, choose the best canned cannellini beans you can find. We're a big fan of Bioitalia beans.