Cannellini bean soup

Makes 8 portions.



500g (1lb 2oz) dried cannelloni beans, soaked overnight

450g (1lb) ripe tomatoes

2 tbsp olive oil

2 onions, chopped

2 garlic cloves, crushed

3 tbsp tomato passata

2 large carrots, diced

2 celery stalks, trimmed and diced

1.7 litres (3 pints) vegetable or chicken stock

2 bay leaves

2 tbsp lemon juice

30g (1oz) chopped flat-leaf (Italian) parsley

Recipe courtesy of Kitchen Classics: Soups and Breads, by Jane Price, Murdoch Books, RRP £12.99.



  • Step 1

    Score a cross in the base of each tomato. Put in a heatproof bowl and cover with boiling water. Leave for 30 seconds then transfer to cold water and peel the skin away from the cross and roughly chop the flesh.

  • Step 2

    Drain the beans and rinse under cold water. Heat the oil in a 5 litre (9 pint) saucepan. Add the onion, reduce the heat and cook gently for 10 minutes, stirring occasionally. Stir in the garlic and cook for 1 minute. Add the cannellini beans, chopped tomato, passata, carrot, celery and stock. Add the bay leaves and stir. Bring to the boil, then reduce the heat to medium-low and simmer, covered, for 45-60 minutes, or until the beans are tender.

  • Step 3

    Just before serving, stir in the lemon juice and season to taste. Stir in some of the parsley and use the rest as a garnish.