Cannellini and Potato Soup with Rosemary

The cannellini beans in this simple soup provide a great source of protein for a light lunch or dinner in less than an hour. The recipe assumes that you save rinds of Parmigiano Reggiano in your freezer. The rind adds a rich savory flavor to the soup. Finish with fresh gremolata and serve with a crusty bread.

Cannellini and Potato Soup with Rosemary

  • Servings: 4
  • Difficulty: Easy
  • Print


  • 2 tsp olive oil
  • 1 medium yellow onion, chopped
  • 4 cloves garlic
  • 1 sprig of fresh rosemary leaves, chopped
  • 1/2 tsp of kosher salt
  • 1/2 tsp cracked black pepper
  • 1 bay leaf
  • 1 15 oz. can of cannellini beans, rinsed and drained
  • 200 grams yellow or red potato, peeled and diced
  • 4 cups chicken broth
  • Rind of Parmigiano Reggiano
  • 1/2 cup flat leaf parsley, chopped
  • Zest of 1 large or 2 small oranges
  • 1 Tbsp roasted sunflower seeds, chopped (may substitute pistachios or almonds)


  1. Add onion and garlic to a pot after heating oil. Stir in salt and pepper and rosemary. Sauté until onions soften.
  2. Add bay leaf, beans and potato to pot. Add enough broth to cover the ingredients. Bring to a low boil on high. Add rind of cheese, then reduce temperature to low to simmer for 30 minutes. Stir occasionally.
  3. Make the gremolata with last three ingredients while the soup simmers.
  4. Serve in bowls topped with gremolata.

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