Chloe’s Cannelloni Bean Soup

White bean soup

Thanks to Chloe from Belmont Western Australia for this tasty recipe. This soup is popular throughout Europe all year round. We trust that you will fall in love with it as well.


1 1/2 cups cannelloni beans, dried
1 onion, sliced thin
1 celery stick, chopped
3 carrots, sliced
400 gm can tomatoes, whole
1 tbsp tomato puree
1 tbsp extra virgin olive oil
1 tsp oregano
2 tbsp fresh parsley, chopped salt to taste
ground black pepper

Cooking Instructions

  1. Wash, rinse and drain beans twice, cover with water and soak overnight.
  2. In large inner pot, heat 1 tbsp oil, add onion and cook till translucent.
  3. Add drained beans, water, celery, carrots, tomatoes, tomato puree, and oregano to pot. Do not add salt and pepper (this can toughen beans).
  4. Bring pot to boil and simmer for 10 minutes, lid on.
  5. Transfer pot to Ecopot, with lid on.
  6. Cooking time 1.5 hours.

HINT … Season to taste and garnish with parsleywhen serving.


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