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–+ servings

Cannellini Bean and Lemon Soup with Parmesan Crisps

Cannellini Bean and Lemon Soup with Parmesan Crisps -  A Tuscan inspired cosy, flavourful and hearty soup/stew.
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Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Lunch
Cuisine Italian
Servings 4

Ingredients
  

Lemon Garlic Oil

  • 75 ml Olive OIl
  • 1 Lemon Peeled Zest of
  • 3 cloves Garlic Sliced

Parmesan Crisps

  • Parmesan Cheese Grated
  • Black Pepper

Soup

  • 2 tbsp Olive Oil
  • 1 Onion diced
  • 5 cloves Garlic crushed/chopped finely
  • 2 Carrots peeled and cut into small cubes
  • 1 Celery finely sliced
  • Pinch Chilli Flakes
  • Salt and Pepper
  • 1.2 litre Vegetable Stock
  • 100 grams Quinoa
  • 2 tins Cannellini Beans
  • 100 grams Mixed Cabbage Greens or Kale
  • 1 sprig Rosemary
  • 1/2 Lemon juice only

Coriander Paste

  • Small Handful Coriander leaves only
  • 1 clove Garlic
  • 1 Green Chilli
  • Salt

Instructions
 

Lemon Garlic Oil

  • Make the Lemon Garlic Oil by placing all the ingredients in a small jar and let it sit on the counter.

Parmesan Crisps

    Soup

    •  Preheat oven to 200°C/Gas Mark 6. Pour a heaped tablespoon of grated Parmesan onto a lined baking tray and lightly pat down. Add a pinch of black pepper. Repeat with the remaining cheese, spacing the spoonfuls about a 1cm apart. Bake for 3 to 5 minutes or until golden and crisp.
    • In a large pot, heat oil over medium heat.
    • Add onions and saute 7-8 minutes. Lower heat to medium/low and add the garlic, carrots, celery,  chili flakes, and salt and pepper. Cook for another 7- 9 minutes, until vegetables are tender.
    • Pour in the stock and add the quinoa, cannelini beans, cabbage or kale, and rosemary. Bring to soup to boil, turn heat down and simmer for 15 minutes. Check seasoning and adjust if necessary. 

    Coriander Paste

    • Add all the ingredients to a blender and blend, then add to the soup. Simmer for 2 minutes.

    Assemble

    • Ladle the soup into bowls. Drizzle over some garlic oil, add a couple of parmesan crisps and squeeze in a little lemon juice.
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