makes 6-8 cups 

  • 2 cans cannellini beans, with liquid reserved

  • 1 can San Marzano crushed tomatoes

  • 1 shallot, diced

  • 1 yellow onion, diced

  • 8-10 garlic cloves, peeled & smashed

  • 1-2in Parmesan rind

  • 1 tsp ground cumin

  • 1 tsp fennel seed

  • Sea salt & fresh cracked pepper to taste.

  • 1/4 c olive oil

  • 1 c dry white wine

  • 16 oz chicken stock


Heat a large pot with oil and sizzle the smashed garlic cloves until golden. Then sweat the onions, shallots with salt. Once translucent, add the cumin, and fennel seed.

Pour both cans of beans and the canning liquid into the pot. Add the white wine and allow the alcohol to burn off, about 3-5 mins. Then pour in the chicken stock. Place the parmesan rind into the pot and bring to a simmer for 3-5 mins. Stir in the crushed tomatoes, simmer on low for 5-7mins.

Turn off the heat, remove the parmesan rind and blend the soup in a high-speed blender until smooth. Serve with a melty grilled cheese.