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White Bean Soup Stew


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  • 1/3 cup olive oil
  • 2 garlic cloves slivered
  • 2 cups chicken broth - (to 4)
  • 2 cans white cannelini beans - (15 oz ea) drained, rinsed
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried oregano
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 5 fresh sage leaves - (to 6) snipped
  • 1/2 cup snipped flat-leaf parsley leaves - (packed)


Servings 4


Step 1

Heat the oil in a saucepan or skillet. Add the garlic and half of the beans. Mash them into the oil and cook for a few minutes. Add the broth (less if you want a stew; more if you want soup), the other can of beans and dried herbs.

Cover and simmer for 20 minutes over very low heat; if melange gets too thick, add some water. Season to taste with salt and pepper and remove from heat. Stir in sage and parsley. Eat as a soup or on pasta, with bread or rice.

This recipe yields 4 servings.

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