Creamy Bean Soup
Cannellini beans, also known as white kidney beans, are pureed in the blender adding to the creaminess of the cheesy soup. Egg yolks make it extra rich.
Ingredients
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2 cups cooked dried cannellini beans
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1 can (14.5 ounces) chicken broth
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1/2 cup milk
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2 large egg yolks
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1/2 cup freshly grated Parmigiano-Reggiano (2 ounces)
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1/8 teaspoon black pepper
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1 tablespoon chopped parsley
Directions
1.
In food processor or blender, puree beans and 1/4 cup broth.
2.
In saucepan, bring remaining broth to a simmer over medium heat. Whisk in bean puree. Return to a simmer, about 2 minutes.
3.
In bowl, whisk milk and yolks. Gradually whisk 1 cup puree mixture into yolk mixture; whisk until smooth. Pour yolk mixture into saucepan; cook, stirring, until hot, but not boiling, about 3 minutes (soup should register 160 degrees F on instant-read thermometer.)
4.
Stir in cheese and pepper. Serve with additional cheese and chopped parsley, if desired.
Nutrition information
Calories 298, Total Fat 11 g, Saturated Fat 5 g, Cholesterol 127 mg, Sodium 1095 mg, Carbohydrate 33 g, Fiber 9 g, Protein 17 g.
Percent Daily Values are based on a 2,000 calorie diet
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