Mar 27, 2011
This simple and budget-friendly soup used to be a frequent plat du jour in our home when we were children. Of course, Mom used to make it without Parmesan cheese; we first heard about Parmigiano-Reggiano about ten to twelve years ago, I believe. Like a lot of kids or teenagers, I was not crazy over soups back then; sometimes I succeeded to talk Mom into adding some Vegeta-type-of-thing to my chicken soup, that was deliciousness!! :) It was quite impossible to sprinkle Vegeta into white bean soup that was always served with sour cream, so why would I like it as a child?
And, like a lot of adults, I enjoy a bowl of warming, filling soup these days. I like to make cannellini soup by my Mom’s recipe. And Mom has found out that a handful of grated Parmesan cheese lends this light soup some pleasant sharpness, which blends harmoniously with the aroma of garlic and the flavour of full-fat sour cream. A fresh twist on a basic dish from my childhood.
Sorry for the lame pictures by the way, I was in a hurry as always :-p
UPD: Check out our recipe for Kulich - Russian Easter bread - featured on The Hungarian Girl, the great web guide to Central and Eastern European travel, wine, and food. You might be also interested in reading about Easter traditions in Hungary, Ukraine, Poland and other countries here!
2 x 400g tins Cannellini beans, without liquid
2 medium-sized potatoes
3 cloves garlic, smashed
1/2 cup grated Parmesan cheese
Salt to taste
Sour cream for serving
Cut potatoes into medium-sized cubes. Coarsely grate the carrot.
Bring 1 1/2 liters water to a boil. Add salt (I add about 1 tsp). Add potatoes and grated carrot and cook until potatoes are almost ready.
Add cannellini beans, bring soup to a boil and cook for 3-5 minutes on a medium heat. Look out for the beans not to turn mushy.
Add smashed garlic and Parmesan cheese, stir and take saucepan off the heat. Cover with a lid and allow the soup to infuse for about 5 minutes.
Serve with sour cream and, optionally, chopped fresh parsley.
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