Spicy Cannellini Bean Soup

A lot of my Italian-style cooking is heavily influenced by what I see on Giada’s show on the Food Network. I saw this recipe a couple of days back and decided to make it. Here’s my version after a couple of modifications.

Ingredients:
2 Tbsp olive oil
4 garlic cloves, chopped finely
2 medium onions, chopped
1 carrot, peeled and diced
3 celery stalks, chopped
¾ tsp red chilli flakes
½ tsp coriander powder
½ tsp chilli powder
½ tsp powdered cloves
1 can of diced tomatoes
A handful of fresh basil leaves, chopped
1 (15 oz) can of cannellini beans, drained and rinsed
1 cup milk

Method:
Heat the oil in a large saucepan. Add the chopped onions, carrots, celery and garlic and sauté till the onions are translucent, and the other vegetables turn soft.

Add all the spices, mix well and cook for a couple of minutes.

Add the canned tomatoes and chopped basil and cook for another 5 minutes.

Puree the mixture. (I used my immersion blender. If you are using a regular blender, allow the mixture to cool for a bit, blend and then return to the saucepan.)

Add the milk to the pureed mixture, bring to a boil and simmer for 2-3 minutes. (You could thin out the soup by adding some water too. I like mine a little thick and creamy, hence added only milk.)

Add the canned beans and cook for another 5 minutes.

Season with salt and pepper, garnish with chopped herbs and serve hot.

Other winter warmers on this blog:
Creamy Cauliflower Soup
Gingered Carrot and Parsnip Soup
Cream of Broccoli Soup

This spicy bean soup goes to Susan @ The Well-Seasoned Cook for her event- My Legume Love Affair.