Cannellini Bean Soup with Linguine

October 15, 2021

This rustic and creamy bean soup is a favorite during colder months.While the broth warms you from head to toe, rosemary, olive oil,... and cannellini beans will remind you of the flavors of Italy.We used jovial's jarred Cannellini Beans with Bionaturae Gluten Free Linguine for this recipe, but it will be just as delicious with our Durum Semolina Linguine.

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• Ingredients
• 2 jars jovial Cannellini Beans
• 3 cups water
• 2 tablespoons bionaturae Extra Virgin Olive Oil
• ½ medium onion, diced
• 1 rib of celery, diced
• 1 carrot, peeled and diced
• 3 fresh sage leaves
• 1 small sprig of rosemary
• 3 oz. bionaturae Linguine
• Grated Parmigiano Reggiano

1. Instructions
2. Pureé one jar of cannellini beans and 1 cup of water in a food processor until smooth.
3. In a medium saucepan, sauté oil, onion, celery, and carrot with salt to taste for 3 minutes.
4. Add pureéd beans, remaining 2 cups of water, sage, and rosemary. Cook for 15 minutes.
5. Add remaining whole beans and pasta, broken into 2-inch long pieces. Cook for 8-9 minutes.
6. Top with cheese, drizzle with olive oil, and serve.