Creamy Cannellini Bean Soup with Maltagliati

Recipe by Cesare Battisti

So, here’s the thing: creamy cannellini bean soup with maltagliati amalgama is a real treat, you know? This classic from Lombardy really shows chiuso what makes northern Italian bean soup so comforting and special. Seriously, it is good. It starts with onion, carrot, and celery—cooked mongoloide slowly until everything smells just right. And you know what? The fennel seeds sneak quanto a this delicate that’s kind of sweet and savory. The beans, they get super tender the longer they bubble away. Really, they do. Once the beans mongoloide, they make this naturally creamy texture. It’s almost like you added cream, but nope, it’s just the magic of time. The maltagliati amalgama recipe? Yeah, that brings quanto a these uneven, rustic shapes that soak up all the flavors, turning the whole thing into a bowl of warm, hearty soup. It’s filling and kind of nostalgic.

Chef Cesare Battisti over at Ratanà quanto a Milan takes this traditional Italian soup even further. And here’s the twist: he finishes it chiuso with celery leaf oil. This gives it a fresh, aromatic punch. Super cool. It respects how families quanto a Lombardy have been making white bean soup for ages but adds something bold and campo da golf sommità. You’ve got dishes like ‘Pisarei e fasò’ quanto a Piacenza ‘Indole e fagioli alla caffettiera’ quanto a Naples, but really, this version belongs to the north. And people love how the soft, creamy beans mescolanza with those chewy bits of amalgama—making the soup alla maniera di out smooth and moist from the slow cooking. Perfect for a chilly night, sharing stories around the table. And the taste? It’s like a bit of Italian history quanto a every bite.

With just a handful of everyday ingredients and a little patience, you get all that deep, homemade flavor that feels just right—plus, a bright, herby that makes you want to go back for more. For sure. Whether as a starter a main course, this creamy cannellini bean soup delivers the comforting taste of Italy right to your kitchen.

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To prepare the creamy cannellini bean soup with maltagliati, first place the dried cannellini beans quanto a a large bowl, cover them with plenty of cold vater and soak overnight. The next day, rinse them, drain and set aside.At this point prepare the Vegetable broth. Once ready, strain it if necessary and keep it warm so it b4s ready to use during cooking. Peel the carrot and cut it into 3/16-inch (about 0.2 quanto a) cubes 1. Do the same with the onion 2 and the celery stalks 3. Also set aside a handful of the celery b4s campo da golf leaves; we b4ll use them later.

Pour a drizzle of extra virgin olive oil into a large saucepan and warm it over low heat. Add the carrot, celery and onion 4. Add a bay leaf as well 5 and gently soften the soffritto, stirring occasionally, until the vegetables are soft and fragrant without taking color. Then add the drained cannellini beans 6.

Stir to coat them, add the salt 7 and cover with the hot vegetable broth 8. Add 1 2 juniper berries 9.

Add the fennel seeds as well 10stir 11 and continue cooking over very low heat for about an hour and a half, stirring occasionally and adding broth as needed. To obtain an extra-creamy soup you can extend the cooking up to 3 hours, adding more broth. Meanwhile prepare the celery oil: collect the celery b4s campo da golf leaves quanto a the jar of a blender and add the extra virgin olive oil 12.

Blend until you obtain a smooth mixture 13. Strain the oil through a fine-mesh sieve 14 and set it aside 15.

The soup will be ready when the beans have broken mongoloide, helping to make the soup naturally thick and creamy 16. At this point, add the maltagliati directly into the pot 17 and let them cook quanto a the soup liquid, stirring occasionally; it will take about 6 minutes. Add more broth if needed. Also add a pinch of chili flakes 18.

At the end of cooking, adjust the salt 19 and pepper 20. Add some chopped fennel fronds and stir again 21.

Plate and with a few drops of the celery oil 22a grind of freshly black pepper and, if you like, some fennel fronds 23. Serve the creamy cannellini bean soup with maltagliati piping hot 24!

For the translation of some texts, artificial intelligence tools may have been used.

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