With the cream of cannellini beans and artichokes, we bring to the table a nutritious, warm, and tasty vegetarian dish, perfect for these long winter days.
What makes it special in its simplicity is the addition of artichokes in oil that perfectly complement the flavor of the beans.
In short, not the usual but delicious dish of pasta and beans, but a creamy flavorful soup that fills us with minerals like calcium, iron, zinc, and vitamins. A real boon for winter!
A recipe worth trying, that you will surely enjoy!
ALSO READ:
- Difficulty: Easy
- Cost: Economical
- Rest time: 8 Hours
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Vegetarian
- Seasonality: Fall, Winter
- Energy 491.24 (Kcal)
- Carbohydrates 78.94 (g) of which sugars 4.33 (g)
- Proteins 30.27 (g)
- Fat 7.52 (g) of which saturated 1.02 (g)of which unsaturated 0.60 (g)
- Fibers 20.00 (g)
- Sodium 1,051.07 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Cream of cannellini beans and artichokes
- 4 cups vegetable broth
- 4 artichokes in oil
- Half teaspoon garlic powder (or one garlic clove)
- 18 oz white beans (cannellini)
- 4 tablespoons extra virgin olive oil
- salt
- Cayenne pepper
- oregano (fresh or parsley)
Tools
- Pressure cooker
- Immersion blender
Steps
– The day before, prepare the vegetable broth as you prefer, strain it, and set it aside in the fridge.
– The night before, soak the beans in cold water.
– The next morning, drain the legumes, rinse them well, and place them in the pressure cooker with the oil and garlic powder (or peeled garlic).
– Brown, add the vegetable broth, close the pot, and bring to pressure, calculating about 50′ from the whistle.
– Depressurize the pot and check the beans, then salt. (If you need a few more minutes and the broth has reduced, add a little hot water and a pinch of baking soda and without closing the pot, cook for the time you think necessary to finish cooking)
– Blend with the immersion blender directly in the pot. (before blending, reserve a tablespoon of beans for plating)
– Before serving the cannellini cream, garnish the plate with an artichoke drained from the oil and cut, and the beans set aside. Season with pepper and decorate with fresh oregano or parsley.
NOTES AND TIPS:
– If you want, you can use pre-cooked beans; in this case, just drain them from their liquid, sauté them with garlic and oil, then blend and serve with artichokes as above.
**
