I love cannellini. So I expected to enjoy this simple soup. For the last five weeks, Marcella’s less-is-more recipes have proven to be delightful. I’ve been repeatedly surprised at the flavor coaxed from simple ingredients and a little salt and pepper.
But this time, I was disappointed. I guess, as much as I love cannellini beans, I don’t love them quite this plain.
I’m used to treating them as pasta substitute; serving them with a flavorful puttanesca sauce, for example. Even in soup, I like more flavors. I make a hearty cannellini soup I call Cannellini Tricolore, with veggies the colors of the Italian flag.
After tasting, and deciding it was too bland, it was tempting to add something. A little crushed red pepper, maybe? How about some pancetta? Substitute basil for the parsley? Even a little of the old standby parma?
But, I resisted. I followed the rules and the recipe to the letter.
Tomorrow, however, is a different story. The leftovers will be combined with roasted sweet peppers, grilled shrimp, and some tender asparagus tips for lunch.