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Name: Creamy Cannellini Bean Soup w/ Gremolata
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 1/4 cup olive oil; 1 each onion finely chopped; 1 each carrot finely chopped; 4 teaspoons sage chopped; 1 each celery finely chopped; 1/2 cup dry white wine; 2 each medium anchovies; 1 quart chicken broth; 4 1/2 cups cooked cannellini bearn; 1 each bay leaf; 1 teaspoon salt; 1/2 teaspoon pepper; 1/4 cup parsley finely chopped; 2 1/2 teaspoons lemon zest; 1 each garlic clove chopped

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INGREDIENTS

1/4 cup olive oil
1 each onion ; finely chopped
1 each carrot ; finely chopped
4 teaspoons sage ; chopped
1 each celery ; finely chopped
1/2 cup dry white wine
2 each medium anchovies
1 quart chicken broth
4 1/2 cups cooked cannellini bearn
1 each bay leaf
1 teaspoon salt
1/2 teaspoon pepper
Gremolata
1/4 cup parsley ; finely chopped
2 1/2 teaspoons lemon zest
1 each garlic clove ; chopped

Servings

INSTRUCTIONS

Add one cup hot water, chicken broth, beans and bay leaf, bring to boil and reduce heat Simm until vegetables are tender.

Remove bay leaf and blend soup with immersion blender until smooth.

Gremolata

While soup is cooking, mound parsley, lemon zest and garlic, on a cutting board. Sprinkle with salt, chop finely until mixture will will look a little wet. Transfer to a small bowl and add remaining olive oil. Stir to combine.

Serve Gremolata ove soup.

NOTES

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Creamy Cannellini Bean Soup w/ Gremolata

1/4 cup olive oil
1 each onion finely chopped
1 each carrot finely chopped
4 teaspoons sage chopped
1 each celery finely chopped
1/2 cup dry white wine
2 each medium anchovies
1 quart chicken broth
4 1/2 cups cooked cannellini bearn
1 each bay leaf
1 teaspoon salt
1/2 teaspoon pepper
 Gremolata
1/4 cup parsley finely chopped
2 1/2 teaspoons lemon zest
1 each garlic clove chopped

Heat olive oil in a dutch oven until hot, add onion, carrot, sage and anchovies , cook, stirring occasionally until onion is translucent about 4 minutes.  Add wine, and cook scrapping up bits, until wine is almost evaporated.
Add one cup hot water, chicken broth, beans and bay leaf, bring to boil and reduce heat Simm until vegetables are tender.  
Remove bay leaf and blend soup with immersion blender until smooth.

Gremolata
While soup is cooking, mound parsley, lemon zest and garlic, on a cutting board.  Sprinkle with salt, chop finely until mixture will will look a little wet.  Transfer to a small bowl and add remaining olive oil.  Stir to combine.
Serve Gremolata ove soup.

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Nutrition

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Serving Size: 1 Serving (857g)
Recipe Makes: 6 Servings

Calories: 1800
Calories from Fat: 1130 (63%)

Amt Per Serving		% DV

	Total Fat 125.6g	167 %
	Saturated Fat 35.6g	178 %
	Monounsaturated Fat 52.7g
	Polyunsanturated Fat 26.7g
Cholesterol 613.3mg		189 %
Sodium 582.9mg		20 %
Potassium 1639mg		43 %
Total Carbohydrate 4.1g		1 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 2.9g
Protein 152.7g		218 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1800

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