White Kidney Bean Soup = Cannellini Soup Recipe Fall Arrives

For all you northern hemisphere climate dwellers who are in denial, Winter is coming.  There’s cool morning air and pleasant sunny days.  Richard told me incredulously that he saw a completely red maple tree this week.

It’s mid September in the Northland and I am starting to make soups.  I went to the Minneapolis farmers’ market last Sunday and bought fresh herbs: Opal basil and Thai basil along with veggies: Dragon kale – loved the name  – bok choy or pak soy (depending on where it’s bought) and thought about getting more, green veggies in my diet.

Cannellini = A white Italian kidney bean

Soup recipes can contain all the leftovers in the refrigerator or on a whim, they can contain a few select ingredients and be really yummy.  This is a vegetarian soup recipe with Cannellini beans that is super simple.  I splurged and bought organic veggies – what a flavor – Mama Mia! (Chicken version of the soup is below)


Minneapolis Farmer’s Market
Herbs and Veggies

2 cups water

1-1 ½ cup of celery sliced into ¼ inch pieces

1 medium carrot sliced

½ medium yellow onion thinly chopped and diced – the kind that bring tears to your eyes

½ teaspoon cumin

pinch of paprika

1-15 oz. can ( 425 gr) of cannellini  – Trader Joe’s – substitute great northern beans


Cut up the onion, carrot and celery and add to a heavy bottom pan.  Cover with 2 cups of water and cook over a slow heat (about 10-15 minutes) until tender, but not mushy. Don’t walk away!  Add the paprika, just a little pinch. Next drain the beans, while the veggies are simmering and add to the pot.  Stir together and add water to cover everything – about 2 cups.  Then toss in that wonderful spice, that’s good for what ails you, cumin. Stir again and let cook down, watching carefully for about 30-40 minutes. The longer it cooks the more stew like it becomes.  Add water if needed.

Serves two people.  Add a salad and bread to make a meal.

It’s so good that you’ll wish you had more. Wait ‘til you smell it.

Note: This is my made up recipe. I did fudge by using canned beans!  Don’t add salt with canned beans as they have plenty of it.  There is no need to add pepper either.  Take a side taste trip to India through Italy.

This what I did – For a non-vegetarian version of cannellini soup recipe– take one organic chicken breast – found at Lund’s or Byerly’s grocery stores – cook in a tablespoon of olive oil in a small cast iron pan.  Brown on each side. Slice into strips while in the pan and make sure the chicken is cooked through thoroughly.  Cut the chicken into bite size chunks and add to the soup.  Take about ½ cup of water from the soup and throw in the still warm cast iron pan, stir up the good stuff and throw that into the soup.

mangiare: to eat – Italian

Cannellini Soup

Thanks for stopping by my kitchen!

Have a super day!

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
This entry was posted in Soup and tagged , , , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.