Cannellini Bean & Wild Garlic Soup Recipe | Abel & Cole
Cannellini Bean & Wild Garlic Soup
Clock Image
Total: 35 mins
A simple but sensational soup of creamy cannellini beans whizzed with tender potatoes and pot veg, stirred with a splash of single cream spiked with a big herby handful of fresh dill and wild garlic.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
Ingredients you'll need
  • 400g tin of cannelini beans
  • A handful of dill
  • A large handful of wild garlic
  • ½ x 227ml single cream
  • 1 onion
  • 1 carrot
  • 1 large potato
  • 1 lemon
From your kitchen
  • ½ tbsp olive oil
  • Sea salt
  • 600ml hot water
  • Freshly ground pepper
You'll need
  • Large pan with lid
  • Vegetable peeler
  • Measuring jug
  • Blender (optional)
Step by step this way
  • 1.

    Peel and finely chop the onion. Trim and finely chop the carrot and celery to match the onion. Place a large pan on the heat for 2 mins then drizzle in ½ tbsp olive oil. Add the chopped veg with a pinch of salt and fry on a low heat for 10 mins, stirring often, till softened and browned.

  • 2.

    Meanwhile, peel and cut the potato into 1cm-thick cubes. Peel and grate or crush the garlic. Drain and rinse the beans. Fill and boil the kettle.

  • 3.

    After the veg has cooked for 10 mins, add the potato and garlic to the pan and fry, stirring, for 2 mins. Tip in the beans. Pour in 600ml hot water from the kettle. Bring to a bubble, cover and simmer for 10 mins.

  • 4.

    While the soup simmers, zest the lemon into a blender or processor. Roughly chop the wild garlic and dill stalks (keep the fronds separate) and add them too. Pulse a few times then pour in the cream. Pulse till the mixture is a vibrant green. Alternatively, chop the wild garlic and dill as finely as possible then stir into the cream with the lemon zest.

  • 5.

    When the soup has simmered for 10 mins, pour in half the wild garlic cream and stir. Simmer for 2 mins. Blend the soup briefly for a slightly chunky soup, or blitz till smooth. Taste the soup and add more salt, or some pepper if you think it needs it, or squeeze in a little lemon juice.

  • 6.

    Ladle the soup into warmed bowls. Swirl the rest of the wild garlic cream through the soup and tear over the dill fronds to serve.

This recipe is from