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Cannellini Bean Soup Recipe

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4 from 11 reviews

This hearty Cannellini Bean Soup is a comforting, protein-rich dish perfect for a nourishing lunch or dinner. Made with creamy pureed cannellini beans, aromatic herbs, garlic, and cherry tomatoes simmered in vegetable broth, it offers a lovely balance of textures and flavors. The soup is easy to prepare on the stovetop and serves as a wholesome vegetarian meal that can be enjoyed with crusty bread.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Soup Ingredients

  • 2 tablespoons extra virgin olive oil or olive oil
  • 1 medium-sized onion, chopped
  • 3 garlic cloves, minced
  • ¼ – ½ teaspoon chili flakes
  • 3 cans (15oz each) cannellini beans
  • 1 can (15oz) cherry tomatoes
  • ½ teaspoon dried basil
  • ½ teaspoon dried rosemary
  • 1 bay leaf
  • 2 cups (480 ml) low sodium vegetable broth
  • ½ teaspoon fine salt, or to taste
  • ⅛ teaspoon freshly ground black pepper, or to taste
  • ⅓ cup fresh parsley or basil, chopped

Instructions

  1. Puree Beans: Open one can of cannellini beans, including the liquid, and transfer to a blender or food processor. Whizz until smooth and set aside.
  2. Sauté Onion: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook, stirring frequently, until soft and translucent, about 4-5 minutes.
  3. Add Garlic: Stir in minced garlic cloves and cook for about 40 seconds until fragrant, being careful not to burn the garlic.
  4. Add Ingredients: Add the pureed cannellini beans, drained whole beans from the other two cans, canned cherry tomatoes, chili flakes, bay leaf, dried basil, dried rosemary, vegetable broth, salt, and freshly ground black pepper to the pot. Stir to combine.
  5. Simmer Soup: Increase heat to medium-high and bring the mixture to a simmer. Cover with a lid and cook for 25-30 minutes, stirring occasionally. Reduce heat as necessary to maintain a gentle simmer, allowing flavors to meld.
  6. Finish and Season: Turn off the heat, stir in the fresh chopped parsley, and taste the soup. Adjust seasoning with additional salt or pepper to your preference.
  7. Serve: Ladle the soup into bowls, drizzle with extra virgin olive oil if desired, freshly ground black pepper, and serve with crusty bread on the side. Enjoy your warm, comforting meal!

Notes

  • You can substitute fresh herbs for dried if preferred; use about three times the amount of fresh herbs.
  • If you like a spicier soup, increase the chili flakes to taste.
  • For a creamier texture, blend more beans or use an immersion blender directly in the pot.
  • Leftover soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://iamstarved.com/cannellini-bean-soup-recipe/