White bean soup with garlic and parsley from Essentials of Classic Italian Cooking (page 101) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on October 03, 2024

    I love simple dishes of a star ingredient in a broth. This dish is in that category. As I am vegetarian, I made the broth with veg broth plus a few of my spices and herbs to give it an earthy flavour. The beans were pre-cooked some time ago and were in the freezer. Thus a simple dish to come together. Perfect for the Instant Pot - 3 mins to infuse the flavours then NR. I added more stock so that it really was beans in stock, rather than a thick bean soup, and left out the toasts (thick bean soup with toasts would be great in Winter though.) UPDATE: OMG it is SO delicious. Yum.

  • Greydenn on December 25, 2022

    It's pretty boring and has lots of olive oil. I probably will not make it again.

  • Greydenn on December 25, 2022

    It's pretty boring and has lots of olive oil. I probably will not make it again.

  • heatherlee on September 05, 2022

    I didn't have dried cannellini beans in the pantry, so I used canned ones instead. Cooked the garlic slowly as directed. I added more broth for a more soup-like consistency. Simply and quick to prepare!

  • wcassity on October 14, 2019

    Really nice. ~1 hour after overnight soak. Used Rancho Gordo Marcella beans. Served with toasted focaccia.

  • Rutabaga on March 29, 2017

    This is lovely, but really a stew, not a soup. I used flageolet beans which I had cooked earlier in the day and still had a little bite to them, and also added a few extra cloves of garlic. The end result is a dish similar to Heidi Swanson's "fagioli al fiasco" and other white bean dishes I have made, although the method here was different. We ate our with cheese toast on the side.

  • stef on March 29, 2017

    A delicious soup. I added some leek and sweet potato

  • TrishaCP on March 20, 2017

    This soup is amazing. With so few ingredients, I was really expecting to feel that I would miss onions or carrots or something, but I didn't at all. I used Rancho Gordo's Marcella beans and they really shined in this application, which is really about the beans. I doubled the garlic to about two teaspoons and also doubled the broth since I was making it in advance and knew it would thicken overnight. Take the time to cook the garlic very slowly like Marcella says, because it permeates the oil and then the whole pot of soup so beautifully.

  • MVitek on June 03, 2011

    Our go-to pantry meal. We make a variation with more broth and garlic.

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