Vegetable Soup With Cannelini Beans | The Best Recipes Rice Advice

Vegetable Soup With Cannelini Beans

  • Yield: Cook
  • Servings: 4
  • Prep Time: 0m
  • Cook Time: 0m
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Italy Vegetable Soup With Cannelini Beans

This wonderful combination of beans, vegetables, and vermicelli is make even richer in the addition of pesto and dried mushrooms. (See details vegetable soups)

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vegetable soup with cannelini beans


  • 1 small aubergine (eggplant)
  • 2 large tomatoes
  • 1 potato, peeled
  • 1 carrot, peeled
  • 1 leek
  • 420 g/ 14 ½ oz can cannelini beans
  • 850 ml/ 1 ½ pints/3 ¾ cups hot vegetable or chicken stock
  • 2 tsp dried basil
  • 10 g/½ oz dried porcini mushrooms, soaked for 10 minutes in enough warm water to cover
  • 50 g/ 1 ¾ oz/¼ cup vermicelli
  • 3 tbsp pesto freshly grated Parmesan chese, to serve (optional)


Step 1

Slice the aubergine (eggplant) into rings about 10 mm/½ inch thick, then cut each ring into 4.

Step 2

Cut the tomatoes and potato into small dice. Cut the carrot into sticks, about 2.5 cm/1 inches long and cut the leek into rings.

Step 3

Place the cannellini beans and their liquid in a large saucepan. Add the aubergine (eggplant), tomatoes, potatoes, carrot, and leek, stirring to mix.

Step 4

Add the stock to the pan and bring to the boil. Reduce the heat and leave to simmer for 15 minutes.

Step 5

Add the basil, dried mushrooms, their soaking liquid, and the vermicelli and simmer for 5 minutes or until all of the vegetables are tender.

Step 6

Remove the pan from the heat and stir in the pesto.

Step 7

Serve with freshly grated Parmesan cheese, if using.

Cook’s Tip:

Porcini are a wild mushroom increase in southern Italy.

Dry dehydrated because they have a very strong odor they have to add flavorful soup to buy only small amounts of the most expensive.

Recipe Type: Ingredients: ,

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