I called it quick cannellini bean cream because in this recipe I used canned beans and not dried ones which require soaking and longer cooking times. It’s perfect when you have little time but crave something warm and invigorating. In half an hour you will be ready to serve it at the table. It’s delicate and healthy also because of the turmeric which I encourage you not to eliminate.
And if you love creams and veloutés, I recommend you also try these:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for the cannellini bean cream
- 5.3 oz leek (net weight after discarding waste)
- 8.5 oz canned cannellini beans (drained weight)
- 2 cups vegetable broth
- ground turmeric (quantity to taste)
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Saucepan
- 1 Pan
- 1 Strainer
- 1 Immersion blender
Preparation of the cannellini bean cream
Clean the leek by removing the darker green part and all the roots; wash it well and cut it into slices.
Drain the cannellini beans from their preserving liquid and rinse them thoroughly under running water.
In a saucepan, heat a couple of tablespoons of oil, then add the leek, a few tablespoons of water, and let it soften for 2/3 minutes over medium-low heat.
Then add the cannellini beans and let them season for two minutes.
At this point, pour the hot broth into the saucepan, cover it, and continue cooking over low heat for 15 minutes, stirring occasionally.
After this time, blend everything with an immersion blender.
Finally, adjust the salt and season the cannellini bean cream with a generous grind of black pepper and a sprinkle of turmeric. You can dose this spice according to personal taste.
You can serve the quick cannellini bean cream immediately or prepare it in advance and heat it at the last moment. Enjoy! Paola
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