The real flavor comes from the technique with this Milk Street recipe. Dried cannellini beans get soaked before cooking to yield a full-flavored soup and creamy, silky-textured beans. Use extra-virgin olive oil to give the soup a little body and fruity, peppery richness throughout by vigorously whisking in a few tablespoons before serving, rather than just drizzling it on.
Ingredients:
- 6 tablespoons extra-virgin olive oil, divided, plus more to serve
- 1 large red onion, chopped
- 3 medium celery stalks, chopped
- 3 medium carrots, peeled and chopped, divided
- Kosher salt and ground black pepper
- 4 medium garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 3 tablespoons tomato paste
- 1 pound dried cannellini beans, soaked and drained (see note)
- 2 1/2 quarts low-sodium chicken broth
- 4 teaspoons red wine vinegar
- 1/2 cup finely chopped fresh flat-leaf parsley
- 1/2 cup pitted Kalamata olives, chopped
- 2 ounces feta cheese, crumbled (1/2 cup)
Directions:
In a large pot over medium, heat 3 tablespoons of oil until shimmering. Add the onion, celery, half the carrots and 1/2 teaspoon salt, then cook, stirring occasionally, until the vegetables begin to brown, about 5 minutes. Add the garlic and red pepper flakes, then cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring, until the paste begins to brown, about 2 minutes. Stir in the beans and the broth, then bring to a simmer over medium-high. Cover partially, reduce to low and simmer, stirring occasionally, until the beans are tender, about 1 hour.
Using a slotted spoon, transfer 1 cup of the beans to a medium bowl. Using a potato masher or fork, mash the beans to a paste, then whisk the mixture back into the soup. Add the remaining carrots, bring to a simmer over medium and cook, stirring occasionally, until the carrots are just tender, about 10 minutes.
Off heat, stir in the vinegar, then vigorously whisk in the remaining 3 tablespoons oil. Taste and season with salt and pepper. Ladle into bowls and top with the parsley, olives and cheese.
Greek White Bean Soup (Fasolada) with Canned Beans: Rinse and drain four 15 1/2 ounce cans cannellini beans; measure 1 cup of the beans into a medium bowl, then use a potato masher or fork to mash to a paste. Follow the recipe as written, making the following changes: Add all of the carrots at once; reduce the broth to 1 1/2 quarts; and add both the whole and mashed beans at once. After bringing to a simmer over medium-high, reduce to medium-low, cover and cook, stirring occasionally and maintaining a gentle simmer, until the carrots are just tender, about 20 minutes. Finish the soup off heat as directed.
