Cannelini Bean & Corn Soup

This soup was actually something I whipped up when I was under the impression I had "nothing to eat". It was so flavourful! I felt the heat from the red pepper flakes and the thyme really stood out as well, it was just delicious especially on a cold night. So delicious, I ate all 3 - 4 servings at one time :P

Cannelini & Corn Soup


Prep Time: 7 Min

Cook Time: 40 Min

 

1. In a medium sized sauce pot, bring to temperature on medium and add the butter / evoo. Once combined, add the garlic and fry 2 – 3 minutes before adding the celery, onions, and a pinch of sea salt. Continue frying for another 4 – 5 minutes.

 

1. Add the red pepper flakes and stir to combine. Allow a minute to fry untouched to infuse the red pepper flakes flavour.

 

1. Pour in the beans and corn. Add another pinch of sea salt and continue cooking over medium 3 more minutes.

 

1. Add the vegetable stock and bring to a boil still on medium. Once boiled, add all the seasonings (including the parmesan and salt) and reduce heat to medium low. Cover and simmer 15 – 20 minutes.

 

1. Remove the bay leaves prior to service.

 

                      Grocery List

• 1 Tbsp. Unsalted Butter
• 2 Tbsp. EVOO
• 3 cloves Garlic, thinly sliced
• ½ large Red Onion, diced
• 2 stalks Celery, sliced
• ¼ Tsp. Red Pepper Flakes
• 540ml can Cannelini Beans, lightly drained / rinsed
  
• 2 C Low Sodium Vegetable Stock
• 1 C frozen Corn
  
• ¼ Tsp. White Pepper
• ¼ Tsp. Ground Thyme
• ¼ Tsp. Dried Basil
• ½ Tsp. Grated Parmesan
• 2 Tbsp. Fresh Parsley, chopped
• ¼  Tsp. Sea Salt
• 2 Bay Leaves