Literally, this is the best Cannellini and black eye peas soup we’ve ever eaten. I love the easiness of making it on a cold winter day – but it works well anytime of the year. Besides it being rich and creamy, it’s also healthy. There is so much beautiful texture, color and healthy nutrition in this one pot soup that can be served for lunch, dinner or starter course.
These are a few attributes of this cannellini and black bean soup that impresses me every time I make it. First, the Cannellini and black eye peas are such a perfect pair. They both have a creamy texture with a mild flavor. Second, the longer they simmer the more tender and creamier they get.
It’s never enough to just simmer these delicious Cannellini and black eye peas in aromatics in a large stock pot (I love using my fancy All Clad FusionTec Stock Pot). Adding a healthy dose of carrots and spinach are a must – the taste becomes a complex creamy mashup of nutrition. And as if the beans weren’t creamy enough, the ditalini pasta adds another layer of creaminess. Hence, no milk is needed to fatten up the soup.
The soup is very versatile- so play around with the flavors and texture that suits your palate. Some other ingredients I’ve used in the past are potatoes, instead of pasta and kale instead of spinach. This is a vegetarian and vegan friendly soup – I often use chicken broth but I usually switch to vegetable stock when I have vegans or vegetarians over at my home. I hope you like this soup enough to venture into your pantry and pull out some white beans and simmer away the best Cannellini and black eye peas soup. Happy Cooking.
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Best Cannellini and Black Eye Peas Soup
This cannellini and black eye peas soup is literally the tastiest bean soup we've eaten. Its easy to make and healthy.
- 2-3 tablespoons extra virgin olive oil
- 1-2 shallots peeled and sliced. (Can substitute onions)
- 2 leeks white and light green parts only. Rinse thoroughly and sliced thinly.
- 2 tablespoons fresh garlic chopped
- 1 teaspoon fresh rosemary roughly chopped
- 2 teaspoons fresh thyme leaves
- 1 tablespoon fresh oregano leaves roughly chopped
- 1/2 teaspoon ground cumin
- 3 small carrots peeled and diced
- 1 red bell pepper Seeded ad diced
- 1-2 large tomatoes like heirlooms. Seeded and chopped
- 15 ounces black eye peas (1 can) Rise thoroughly
- 15 ounces Cannellini beans (1 can). Rinsed thoroughly
- 1 teaspoons kosher salt plus a few pinches more
- 1 1/2 quarts broth or stock vegetable or chicken
- 1 cup small pasta I use ditalini pasta
- 3 cups baby organic spinach (can sub kale)
In a 4-quart stock pot, heat the olive oil over medium heat. Add the onions and sauté 2-3 minutes.
Add the leeks. Season with a pinch of salt. Mix and sweat for 2 to 3 minutes.
Add the garlic, rosemary, thyme, oregano and cumin. Mix and cook 30 to 60 seconds until fragrant.
Add the carrots and bell peppers. Season with a pinch of salt. Mix and cook 1 to 2 minutes.
Add in the tomatoes. Season with salt if necessary. Mix and cook 2-3 minutes until the tomatoes starts to break down.
Add in the beans. Add 1 teaspoon salt. Stir to combine with vegetables mixture.
Pour in the stock. Stir. Bring to a boil. Lower heat and simmer for 45-50 minutes.
Note: The stock can be simmered in as little as 30 minutes. However the longer it simmers the tastier.
Add the pasta and cook 7 to 8 minutes.
Note: My ditalini pasta instructions says to cook 11-13 minutes. But I always cook in the soup for 3 to 4 minutes less since the pasta continues to cook in the very hot broth.
Turn off the stove and add the spinach. Stir to saturate the spinach with the broth – this will allow it to wilt.
Serve and enjoy while hot. Warning: Leftovers are dangerously even better.