Marcella Hazan's white bean soup with garlic and Italian parsley (oil-free) 💚
A @rancho_gordo bean club fan favorite! I went my own direction from the get-go, and it did not disappoint. First off, olive oil out, cashew cream in. I didn't have quite enough cooked fresh beans so I did 50/50 cooked fresh and canned beans. I also didn't have Marcella beans. Ugh this already reads like a dumb Allrecipes review, but stay with me, it's very good!!
Not to toot my own horn, but I've gotten pretty good at making oil-free versions recipes that typically rely on oil. I made a 2/3 batch of this recipe, and it called for 1/2 cup olive oil, so I used 1/4 cup cashews soaked in 1/3 cup bean cooking broth and blended. Thank goodness I have a degree in mathematics 😆
I dry fried the garlic (a couple of big cloves) until it started to stick to my metal pot and released it with bean broth. Added the cashew cream for 5 mins covered to infuse the flavor, then added about 4 cups of white beans (half coco bean, half navy bean), two pinches of salt and large cracked black pepper and about 2/3 cup of bean cooking liquid. Let it simmer uncovered another 5 mins and adjusted one last pinch of salt and cracked black pepper. Finished with a couple tablespoons of minced Italian flat leaf parsley. The OG recipe uses chicken broth, and I was planning to add a bit of my bouillon but it tasted so good without it that I didn't muddy it up.
#plantbased #beans #oilfree #vegan #goodeats