tuscan white bean and garlic soup

the first time i heard of cannelloni was from the movie “the terminal” where catherine zeta jones’ character loves pasta with cannelloni. i never tasted it before but it sounded eccentric.

fast forward a few years, i saw giada making this soup on her show a few days ago. it sounded really tasty and it looked so easy to make! so i gave it a try.

the cannelloni beans and garlic works so well together. it is such a wonderfully flavorful soup. toast some bread and dip it in the soup – it absorbs the soup and is amazing together. love it!


  • 3 tablespoons extra virgin olive oil
  • 2 shallots, chopped
  • 1 sage leaf
  • 2 (15-ounce) cans cannelloni beans, drained and rinsed
  • 4 cups vegetable broth
  • 5 cloves garlic, cut in 1/4
  • freshly ground black pepper, to taste


Place a medium, heavy soup pot over medium heat. Add the olive oil and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes. Allow soup to cool for 1/2 hour to 1 hour.

Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup.

Once all the soup is blended and back in the soup pan, add the cream and the pepper. Keep warm, covered, over very low heat.

Serve the soup in bowls. If you wish, enjoy with toasted bread.

original recipe from Everyday Italian: Tuscan White Bean and Garlic Soup


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