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White Bean Soup with GF Small Shells

Beans feature widely in Tuscan cuisine. This smooth comforting soup, in which beans are simmered for 2 hours, is quite simple to make. Garlic and parsley, stirred in just before serving, complement the flavour, and drizzle of olive oil adds the final touch.


  • 175 g dry cannellini beans covered and soaked overnight in cold water
  • 7 litres/ 3 pints chicken or vegetable stock
  • 115g Nnova Rice Small Shells
  • 6 tbsp olive oil
  • 2 garlic cloves, chopped finely
  • 4 tbsp chopped fresh flat-leaved parsley
  • Salt and pepper


  • Drain the soaked beans and place them in a large, heavy-based saucepan. Add the stock and bring to the boil. Partially cover the saucepan, lower the heat and simmer for 2 hours, until tender.
  • Transfer about half the beans and a little of the stock to a food processor or blender and process to a smooth puree. Return the puree to the saucepan and stir well to mix. Bring the sup back to the boil.
  • Add the pasta to the soup, bring back to the boil and cook for 10 minutes, until tender.
  • Meanwhile, heat 4 tablespoons of the olive in a small saucepan. Add the garlic and cook over a low heat, stirring frequently, for 4-5 minutes, until golden. Stir the garlic into the soup and add the parsley.
  • Season to taste with salt and pepper and ladle into warmed soup bowls. Drizzle with the remaining olive oil and serve immediately.

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