Episode 1. Cannellini Bean Concerto

I’m still partial to my Stoup name but I suppose Cannellini Bean Concerto isn’t too bad.

Serves 4

1 x 15 oz bag dried Cannellini Beans, cooked per instructions on the packet*
2 carrots – peeled, ¼” dice
1 white onion – finely diced
¼ cup fresh tarragon – stalks removed, leaves chopped
5 cups organic vegetable broth
1 large bunch kale – stalks removed & finely chopped, leaves roughly chopped. All rinsed in cold water, drained.
2 tbsp olive oil
S&P to taste

*NOTE: You can use any dried white beans or even canned beans if you prefer. My favourite choice for canned foods is Eden Organic. Not only do they support the Non-GMO Project they are GEO free and their cans are BPA free, all of which are better for your health.

Preheat soup pot on medium heat for 2 minutes. Drizzle olive oil in pot. Add onions and sauté for 3 minutes stirring occasionally. Do not brown. After 3 minutes add in carrots. Continue cooking for another 3-5 minutes with the lid on, stirring occasionally. This will create steam to cook the carrots faster.
Once the carrots begin to soften add in the tarragon, stir.

Add in cooked beans, quick stir then add broth, mix well. Bring to a boil and once boiling reduce heat to a simmer. Once simmering add in the kale stalks, which will soften in the broth. Continue cooking with lid on for about 15 minutes or until the carrots are soft, stirring occasionally.
Next add the chopped kale leaves, simmer for another 5 or 10 minutes max.

Taste and season with S&P.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

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{ 16 comments… read them below or add one }

stephanie January 5, 2011 at 4:57 pm

Just made it with a 15 bean soup package – fabulous! I think tarragon is my new favorite herb!

Jen January 8, 2011 at 4:15 pm

This was a wonderful dinner! I had to sub out a few things based on what I could find. I used canned great northern beans and collard greens (Can you believe my local store didn’t have cannelini beans or kale??) and served with grapes and corn bread. We really enjoyed it, and I have enough leftover for a lunch!

Gavan January 11, 2011 at 1:24 pm

Hey Jen, thanks so much for the positive feedback. It means a lot. That’s the beauty of cooking, you make do with what you have. I love collard greens too btw.

Gavan January 11, 2011 at 1:25 pm

Good on you Steph. I hope you took some beano after all those beans 😉

Barbara January 22, 2011 at 5:40 pm

I made this tonight and it turned out so well!! It was a huge hit with my family. The only substitution I made was fresh thyme for the tarragon (the same amount, 1/4 cup), only because I happened to have a ton of fresh thyme in the house. Absolutely delicious. Next time I will try it with the tarragon. Thanks so much for the recipe!

Gavan January 24, 2011 at 4:15 pm

Thanks Barbara. This is one of my favorite soups. I’m delighted you all enjoyed it and thanks for taking the time to let me know.

Nicholas February 5, 2011 at 11:23 am

I just made the soup and it was so delicious!! Thanks Gavan for this simple and tasty recipe. I love the show and can’t wait to try some more recipes. Keep up the good work!!

Gavan February 16, 2011 at 4:28 pm

Hey N, cheers for that. The soup has proven to be the most popular so far. Glad you liked it.

Claudia Hall Chrsitian March 15, 2011 at 12:39 pm

I’ve had the hardest time finding dried Cannellini beans. Even WF only sells the cans – when they have them. Any suggestions?

Gavan March 15, 2011 at 4:51 pm

Hey Claudia, I actually found them in my local supermarket fairly easily but use any white beans you can find. If you do use canned, which is fine, add them at the end when the soup is almost ready to warm them through.
Thanks m’darlin’ for the input.

Rama913 April 1, 2011 at 12:26 pm

I love meals like this, although my downfall when I have them is reaching for a big loaf of crusty bread. An easy mod would be: swap chick peas for cannelli beans, swap arugula for the kale, and add garlic and lemon juice which gives you an awesome Greek revithia (with carrots). Keep up the great vids!

Rama913 April 1, 2011 at 12:30 pm

Woops…meant to add swap sage for the tarragon.

Gavan April 11, 2011 at 6:17 am

Great ideas. That’s the beauty about recipes, you play around with them and make a whole new dish. Nice one. Cheers.

Scott S. February 5, 2012 at 2:23 pm

I made this stoup for the first time last year right before the Super Bowl, and not its a bit of a tradition. I learned a few things with that first experience. First: this is a GREAT soup!!! Second: I do like to embellish this recipe a bit with my own extras: garlic, hot Italian sausage (grilled and sliced), and sliced/diced potato! Might actually add just a hint of cream just prior to serving. Oh and its important to not add the Kale too early. Its best when its still bright green and has some texture. Adding too early and it gets to be almost like spinach.

I know this takes away a little the health benefits of just the vegetarian version, but it takes it up a few notches. Great STOUP!!

Scott S. February 5, 2012 at 2:26 pm

Ooops that should read “now” not “not”. Its NOW a bit of a tradition (since I made it this year too)

Gavan February 8, 2012 at 11:57 am

Scott, thanks a lot. I like how you added your own twist, all good ideas and yes add the kale towards the end. I’m glad it’s ‘now’ a staple since it was ‘not’ one before.
Appreciate you taking the time to touch base. Cheers.

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