Marcella Hazan–style White Bean Soup with Garlic and Parsley
A quick, comforting white bean soup with garlic‑infused olive oil and a mix of smooth and chunky textures. Ready in about 15 minutes and finished with chopped parsley and black pepper.
Total time: 21 min • Active: 21 min • Inactive: 0 min
Lower the heat, cover the pot, and simmer for about 5 minutes so the beans absorb the garlic flavor.Add 1 cup chicken broth, then pulse with an immersion blender three quick times while the blade is fully immersed to partially purée the beans. Use a blender or a food mill if you prefer—Marcella suggests processing roughly 1/2 cup of beans with the broth if using a food mill.Drain and rinse the canned white beans: open and pour three 16‑ounce cans of white beans into a colander, rinse under cold water, and let drain.Simmer the soup for 5 more minutes to meld flavors and heat through.Chop parsley: roughly chop fresh parsley for garnish.Season to taste and garnish: taste the soup, add a few cracks of black pepper, then top with the chopped parsley. (If using homemade beans, add a pinch of salt to taste.)Grate garlic: grate 3 large garlic cloves (about 1 tablespoon) on a Microplane or finely mince.Warm oil and cook garlic: in a medium pot over medium heat add 1/2 cup olive oil and the grated garlic, cook, stirring, until the garlic is fragrant and just tan (about 1 minute) to infuse the oil.Add the drained, rinsed beans to the pot and stir to coat them in the garlic‑infused oil.
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