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Cannellini Bean Soup

Martha Stewart
  • 0 minutes
  • Serves 8

INGREDIENTS

5

(6-inch) long carrots, peeled, halved lengthwise, and sliced (about 1 1/4 cups), small

1/4 cup

Basil, fresh leaves

2 1/2 cups

Cannellini beans, dry

4

Celery

1/4 cup

Flat-leaf parsley, fresh

3 cloves

Garlic

2

Onions, chopped (about 2 cups)

1/2 cup

Tomatoes, fresh or canned

1

Black pepper, Freshly ground

1 tbsp

Salt, coarse

3 tbsp

Olive oil, extra-virgin

1

Parmesan cheese