Back to Recipe Menu

Cannellini bean soup with pecorino gremolata


  • Heat a little oil in a heavy-bottomed pot and gently sauté the onion, celery and carrot with 1 crushed garlic clove and the chilli until softish, stirring now and again.
  • Then crush the cumin seeds and cardamom pods using a mortar and pestle (or in a food processor) and add to the pot. Cook to toast the spices, regularly stirring.
  • Add the cannelini beans with a decent amount of seasonings and about 1¼ litres stock. Stir well, bring to the boil, turn down the heat and gently cook until the vegies are very tender. Then taste for seasoning and blend in batches.
  • To make the gremolata, mix together the pecorino and lemon zest with the remaining garlic and parsley until a paste is formed.
  • Serve the soup in large bowls with a spoonful of the gremolata on top.


  • olive oil
  • 2 large onions, diced
  • 2 celery stalks, chopped
  • 1 medium carrot, chopped
  • 3 garlic cloves, crushed
  • 1 small red chilli, seeded & chopped
  • 1 tspn cumin seeds
  • 2-3 cardamom pods
  • 3 cans cannelini beans, drained & rinsed
  • sea salt & freshly ground pepper
  • 1½ litres vegetable stock
  • ½ cup grated pecorino cheese (or parmesan)
  • 1 tbsp grated lemon rind
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm