Cannellini bean soup

A heathy filling soup suitiable for any time of the day.

Prep Time: 10 minutes

Cook Time: 1 hour

Serves: Serves 4

Cuisine: Italian


  • Boiling water 1.6ltr
  • Cannellini beans 500g
  • Tomatoes 500g
  • Celery 1 Stalk
  • Olive oil 5 Tbsp
  • Garlic 1 Clove
  • Parsley Handful
  • Salt and pepper To season
  • Oregano 1/2 Tsp
  • Garlic powder 1/2 Tsp
  • Stock cube 1


  1. Pour the vegetable stockĀ into a panĀ and bring to the boil.
  2. Add the berlotti beans and simmer for 40 minutes.
  3. Chop the tomatoes and celery and add to the pan.
  4. Cook for a further 20 minutes until the beans have softene. Add more water if required, as the beans can soak up lots of water when cooking.
  5. Stir in the oil, oregano, parsley and garlic.
  6. Season with the salt and pepper to taste, and serve.
  7. Serve
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