Cannellini Bean and Mushroom Soup

A hearty vegetarian soup

This soup is redolent of Italy. The mushrooms add meatiness, while the beans provide creaminess. You need to plan ahead as the beans require soaking overnight unless, of course, you use a pressure cooker. This soup is excellent served the next day or even the day after that. 

Cannellini Bean and Mushroom Soup

Serves 4

1-1/2 cups dried cannellini beans soaked overnight in cold water to cover by 2–3 inches
2 tablespoons olive oil, divided
1 carrot, finely chopped
1 stalk celery, finely chopped
1/2 onion, finely chopped
1 teaspoon fresh rosemary, finely minced
2 teaspoons salt, divided
freshly ground pepper
8 medium mushrooms, halved, then thinly sliced the other direction
2 cloves garlic, finely minced
1 teaspoon thyme
4 cups vegetable stock
1/2 cup water reserved from pre-cooking beans (see the end of Step 1)
1 bay leaf 

Optional to serve: Italian parsley, croutons, Parmesan cheese.

1. Rinse the cannellini beans in cold water after they have soaked overnight. Place in a small saucepan with cold water covering them by two to three inches. Bring to a boil, then drain in a colander and repeat the process. You will notice foam, which is starch. By doing the boil-rinse-reboil twice before cooking them on the third round, you remove the “rooty-tooty” (as Julia Child used to say) out of the beans. On the third round, bring to a boil, then lower heat to a simmer and cook for 90 minutes, watching to ensure there is always ample water, but not too much. After 90 minutes, drain and reserve the cooking water.

2. Ten to 20 minutes before the beans are pre-cooked, put 1 tablespoon of olive oil in a medium-to-large saucepan. Add carrots, celery, onions, rosemary, 1 teaspoon salt, and a few grinds of pepper. Sauté over medium heat to soften for 10 minutes. Stir as needed. Do not let them brown.

3. While the vegetables soften, place the other tablespoon of olive oil in a skillet large enough to comfortably hold the mushrooms. Over medium-high, heat the oil, add mushrooms, and give a stir. After 3 minutes, add the garlic and thyme, the other teaspoon of salt, and a few grinds of pepper. Sauté and stir until mushrooms have wilted and have a bit of color to them; do not let the garlic burn.

4. Add mushrooms to softened vegetables. Pour in the stock, drained beans, reserved bean water, and the bay leaf. Bring to a boil, then reduce to a low simmer. Cook until beans are very tender, approximately 2 hours. (The process can take longer if your beans are old or if you’re at high altitude.) Add additional broth or reserved bean water if required. You want a thick soup.

5. Remove from heat. Discard bay leaf. Carefully puree about 1/3 of the soup (try to make it mostly beans) in a mini blender until creamy. Return to the soup and taste. Feel free to puree more or add additional stock if you wish. I prefer the chunky mixed in with the smooth and a thicker consistency.

6. Serve as is, or dress it up with finely minced Italian parsley, croutons, and Parmesan cheese.

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Title Photo: © irinagrigorii