Italian
Creamy Cannellini, Chard and Anchovy Soup
by Giallozafferano · 2.9M subscribers on YouTube
A creamy and comforting autumn soup made with cannellini beans, chard, and a special touch of anchovies from Cantabrian Sea. Perfect as a starter or light meal.
- Cook
- 20 min
- Difficulty
- easy
Ingredients
11 items- 300 gSwiss ChardSwiss chard or similar leafy greens
- 1 pcsGarlicone clove
- 50 gCarrot
- 50 gOnion
- 100 gPotato
- 400 gCannellini Precottipre-cooked cannellini beans
- 800 gWater
- 20 gSaltto taste (20g is approximate)
- 1/2 gPepper
- 40 gExtra Virgin Olive Oilfor cooking
- 90 gAnchoviesanchovies in oil, preferably from Cantabrian Sea
Method
- Separate the chard stems from the leaves, keeping the leaves whole.
- Heat a drizzle of oil in a pan and sauté a clove of garlic.
- Add the chard stems and cook until softened.
- Add the chard leaves, season with salt, and cook until wilted. Set aside.
- For the bean cream: finely chop carrot and onion.
- Heat oil in a saucepan and sauté the chopped vegetables.
- Peel and dice the potato, then add it to the pan and sauté.
- Add the pre-cooked cannellini beans, season with salt and pepper, cover with water, and cook on low heat for about 20 minutes.
- Blend the mixture until smooth.
- To serve: place the bean cream on the bottom, top with the cooked chard, some croutons, and finish with the anchovies.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
