Cannellini Soup with Parmesan

By Camille Styles
You can't go wrong with soup and crusty bread!

Read the full story: Entertaining with Cheetah is the New Black

photography by Stephanie Rudy; recipe adapted from bon appetit
You can't go wrong with soup and crusty bread!

Cannellini Soup with Parmesan

Serves 6-8

Cannellini Soup with Parmesan

By Camille Styles


  • 3 tbsp extra virgin olive oil
  • 1 large yellow onion, diced
  • 1/2 - 1 carrot, diced
  • 1 small celery stalk, diced with strings removed
  • 3 15oz cans of cannellini beans, rinsed and drained
  • 6 cups of organic chicken broth
  • parmesan cheese rinds
  • 2 tsp minced fresh sage or 1 tsp dried sage
  • 3 to 5 oz of thinly sliced prosciutto
  • 2 small drops of truffle oil
  • finely grated parmesan or parmesan shavings for topping


  1. Heat EVOO in a large heavy pot over medium heat, add onion, carrot, celery and then garlic – sauté for about 10 - 15 minutes.
  2. Add beans - stir well to incorporate.
  3. Add the parmesan rinds, sage, warm chicken broth, and about half of the prosciutto. Cook on low for about 1 hour - until flavors are blended on very low heat.
  4. Remove the parmesan rinds.
  5. Use immersion blender and mix to desired consistency.
  6. Add the rest of the prosciutto and stir well.
  7. Add salt and pepper to taste.
  8. Add two drops of the truffle (you can add heavy cream if you want a creamier taste here!)
  9. To serve, top with additional prosciutto and grated or shaved parmesan.

Note: Soup can be made two days ahead of time – be sure to refrigerate uncovered until cold and then cover after it is cool and refrigerate.

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