Having cannellini beans reminds me of baked beans and sausage for breakfast but better. Drain the beans and rinse them in a sieve under cold running water
Drain and rinse the beans. Combine the beans, parsley, tomato and garlic in a bowl. Rinse the parsley and chop it fairly fine but do not mince (see photo below)
Gently mix beans, celery, tomatoes and onion in bowl. REMEMBER - you can always start on the conservative side of seasoning and add more depending on your taste BUT the beans are quite plain and will soak up the flavors so don't be scared - go for it
Add tomatoes, beans, red onion, and parsley. 15-ounce cans cannellini beans, rinsed. Whisk together anchovy, garlic, oil, vinegar, and capers in a large bowl
Mixing part of the beans in a blender gives the soup the nice creamy look and taste. Mixing part of the beans in a blender gives the soup the nice creamy look and taste
Add the puree and the whole beans to the simmering soup. Place half of beans (1-1/2 cups) in a food processor and process until smooth. 1 (14 ounce) can cannellini beans
