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.
Recipe from Family Circle
2 cups cooked dried cannellini beans
1 can (14.5 ounces) chicken broth
1/2 cup milk
2 large egg yolks
1/2 cup freshly grated Parmigiano-Reggiano (2 ounces)
1/8 teaspoon black pepper
1 tablespoon chopped parsley
In saucepan, bring remaining broth to a simmer over medium heat. Whisk in bean puree. Return to a simmer, about 2 minutes.
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.)
Stir in cheese and pepper. Serve with additional cheese and chopped parsley, if desired.
Per Serving: cal. (kcal) 298, Fat, total (g) 11, chol. (mg) 127, sat. fat (g) 5, carb. (g) 33, fiber (g) 9, pro. (g) 17, sodium (mg) 1095, Percent Daily Values are based on a 2,000 calorie diet
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