Marcella Hazan's white bean soup with garlic and parsley from Food52 by Marcella Hazan

  • garlic
  • parsley
  • Show all ingredients...

  • EYB Comments

    Can substitute water for broth, and any cooked white beans for cooked cannellini beans.

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

  • Eat Your Books

    Can substitute water for broth, and any cooked white beans for cooked cannellini beans.

  • Rutabaga on December 30, 2018

    As others have noted, this is a wonderful soup. To my mind, the combination of white beans, olive oil, and garlic is a sure winner. For the beans, I cooked a small white bean variety from scratch. I varied the recipe by using Rick Bayless's garlic mojo sauce in place of the plain oil and fresh garlic. The garlic mojo sauce is made primarily from roasted garlic and olive oil, so this was a logical substitute. The flavor was fantastic, and it is easy to make ahead of time and keep warm in a slow cooker.

  • TrishaCP on March 20, 2017

    Thanks Carrie for flagging this for me. 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 also 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.

  • cespitler on January 02, 2017

    Today I found the soup recipe that I've been searching for! White Bean Soup with Garlic and Parsley is fantastic. I used Marcella Beans from Rancho Gordo for the first time in this dish. I also added carrot, celery, and onion in a small dice before I put the garlic in the oil. Simmering the garlic in the oil and then adding the beans to simmer before adding the broth really brings the garlic across the soup. I used the broth that I made the other day from the Anna Thomas Love Soup book.

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