This is a simple vegetable soup with Cannellini beans, popular in Italy, especially in Tuscani. These white beans have a slightly nut-like flavor and smooth texture and skin. A variety of the “common bean”, cannellini are related to kidney beans, great northern, navy, and green beans, among others. As such they share the common bean’s many health benefits, inlcuding low in fat, high in protein, high in fiber, minerals and vitamins, especially B vitamins.
Serves 6-8Cooking time: 40 minutes
- 1 cup dry cannellini beans
- 1 Tbsp Herbes de Provence
- 1 small sweet onion (Hawaiian) – coarsely chopped
- 6 cloves garlic – minced
- 2 Tbsp Olive Oil
- 1 large or 2 regular leeks – whites only
- 1 large organic parsnip
- 1 large organic turnip
- 3 organic zucchinis
- 2 large organic carrots
- 3 organic sweet potatoes
- 5 to 6 cups organic vegetable or chicken stock
- Fresh ground salt and pepper to taste
- fresh parsley sprigs
Preparing the beans — Soak beans overnight. Drain and rinse. Cover with about three cups of water then boil for ten minutes. This ensures you remove the compounds that can cause gastric distress. Reduce heat and simmer for 1 hour.
Heat a large crock pot. Add Herbes de Provence and heat through to release flavor.
Add olive oil. When hot, add onions and garlic. Sauté for about 2 minutes until onions are translucent.
Peel and cube parsnip and turnip. Cube carrots, zucchinis and sweet potatoes. Slice leeks after thoroughly washing between the layers to remove dirt. Add all vegetables to crock pot along with partially cooked beans. Cover with 5 to 6 cups chicken or vegetable broth and bring to a boil.
Reduce heat and simmer for 30 to 40 minutes or until beans are fully cooked and vegetables are tender. Add freshly ground salt and pepper to taste.
Serve hot with a sprig or two of fresh parsley.