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Cannellini Cream Soup : Abruzzese tradition

Cannellini Cream Soup is a traditional Abruzzese dish, very appreciated by gourmets. It is a simple recipe, but comforting and delicious as only genuine dishes can be.

Beans have always been one of the basic foods in Abruzzese cuisine. They are nutritious, satisfying and inexpensive and in the past they were often the only protein in the daily diet. My grandparents often prepared bean soup. I remember that when they returned home after working in the fields, they would eat these delicious and invigorating soups, to which they would add abundant grated pecorino cheese. At that time, I was unaware of how good those simple dishes were, but now, they are among the dishes that I prefer and that I prepare more often for my loved ones.

To enrich the taste of Cannellini Cream Soup, here “among the bears” we add some pancetta cut into strips and cooked in very little extra virgin olive oil. Then we serve this velvety soup, with crostini made with stale bread, toasted in the same pan. I assure you, friends, that your guests will ask for more!

The Tondino del Tavo is traditionally the most suitable bean for Abruzzese Cannellini Cream Soup. Fragrant and delicate, it has a thin skin, which allows fast cooking and high digestibility. It is a truly magic bean, forgotten for many years, but  fortunately it has lately been rediscovered. Abruzzo is a land of countless delicious foods, capable of making even a very simple bean soup, a unique gastronomic experience.

Cannellini cream soup

By unamericanatragliorsi Serves: 4
Prep Time: 10 minutes Cooking Time: 20 minutes

A delicious creamy bean soup, typical of Abruzzese cuisine

Ingredients

  • 400 g cannellini beans, already cooked
  • 50 g pancetta, thinnly sliced
  • 1/2 onion, finely chopped
  • a celery stalk, cut into small pieces
  • 1 carrot, cut into small pieces
  • 1 bay leaf
  • extra virgin olive oil to need
  • salt to need
  • boiling salted water to need
  • 2 or 3 slices of stale bread, cut into cubes

Instructions

1

Put 4 or 5 tablespoons of oil in a pan and add the onion, celery, carrot and bay leaf.

2

Stir fry for a few minutes then add the cooked beans.

3

Add a few tablespoons of the cooking water of the beans, a bit of salt and cook for about ten minutes on low heat.

4

Meanwhile, put the pancetta in a non-stick pan with a bit of oil and cook it on low heat, until it begins to "sweat" its fat.

5

Drain the pancetta. In the same pan, toast the stale bread obtaining croutons.

6

Blend the beans and the chopped veggies, discarding the bay leaf. Add boiling water to need, in order to obtain a velvety soup.

7

Serve the Cannellini Cream Soup hot, with the pancetta and bread croutons.

Notes

The Tondino del Tavo is traditionally the best bean for this recipe, but any other cannellini bean will do and the soup will be just as delicious.

I got this recipe from the book Itinerari d’Amore e Sapori – Viaggio a tappe nella cucina della tradizione abruzzese by Mirna Iannetti.

A lovely life to all and see you at my next recipe,

Mary

2 Comments

  • Reply
    Giulia
    May 4, 2019 at 6:42 am

    This recipe is fantastic Mary dear: I love Cannellini beans. Bravissima ?❤

    • Reply
      unamericanatragliorsi
      May 5, 2019 at 4:43 pm

      Thank you so much Giulia, I’m really glad you like this recipe!
      Sending you a big hug darling,
      Mary

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