Put it with the olive oil in a four- to six- quart soup pot and place over medium-high heat. After the garlic begins to sizzle, add the cannellini beans and season with salt and pepper.

1 pound dried cannellini beans 5 cloves garlic, peeled 1 sprig fresh sage (or other fresh herb, like rosemary) Extra-virgin olive oil 1 tablespoon kosher salt Prepare beans: Add cannellini to a ...

Discard the bay leaves. Ladle the soup into bowls, drizzle with a little more oil and serve hot. Cannellini beans >> navy beans, Great Northern beans or borlotti (cranberry) beans. The soup has a ...

Add the beans and simmer for 5 minutes. Blend to a smooth soup and check seasoning. Mix the flour, yeast and water to a dough and knead for 5 minutes. Place in a bowl and cover with cling.