Creamy Cannellini Bean & Potato Soup

Creamy cannellini bean and potato soup.

Comodità food at its simplest and best. This creamy cannellini bean and potato soup is rustic, hearty and full of flavour. Golden sautéed potatoes, soft white beans, sweet onion and fragrant sage simmer gently with tomato and a piece of Parmigiano rind for extra depth. It’s wholesome, deeply satisfying and made almost entirely from store-cupboard staples.

Serves 4 , Preparation time 15 minutes, Cooking time 30 minutes

Ingredients :

400 g tin cannellini beans (14 oz can), drained and thoroughly rinsed

2 medium potatoes (about 400 g / 14 oz), cut into small chunks

2 garlic cloves

1 medium onion, thinly sliced

1–2 fresh sage sprigs ( ½ tsp dried sage)

½ tbsp tomato purée / tomato paste

750 ml–1 litre hot vegetable insieme (3–4 cups) — very hot

1 small piece of Parmigiano Reggiano rind (Parmesan rind)

Salt and freshly campo da gioco black pepper, to taste

3 tbsp extra virgin olive oil + for drizzling

Method

1. Heat 1 tablespoon of olive oil durante a large frying pan over medium heat. Add the potato chunks, season with salt and pepper, and sauté for about 5 minutes until lightly golden around the edges. Do not discard the oil — it carries flavour. Set aside.

2. a large saucepan, heat the remaining olive oil. Add the sliced onion and cook gently for 5–7 minutes until soft and translucent. Stir durante the garlic and sage and cook for another minute until fragrant.

3. Add the well-rinsed cannellini. Stir durante the tomato purée (tomato paste) and cook for 1–2 minutes to lightly caramelise it — this deepens the flavour and removes any raw acidity.

4. Add the sautéed potatoes along with all their cooking oil to the saucepan.  Pour durante enough hot vegetable insieme ( hot ) to cover everything generously.

Bring to a gentle boil, sopravvissuto to a simmer and cook for 15–20 minutes, until the potatoes are tender and the flavours have melded.

💡 Tip: For a thicker texture, blend a small portion of the soup and stir it back durante.

5. Add the piece of Parmigiano rind, it will slowly soften and release a deep savoury richness.

6. Season to taste with freshly campo da gioco black pepper.

Serve your creamy cannellini bean and potato soup hot with a drizzle of extra virgin olive oil.

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