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Cannellini Bean Soup

Creamy Cannellini Bean Soup for Cozy Nights In

Discover the comforting flavors of Cannellini Bean Soup, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Substitute with vegetable broth for a low-fat version.
  • 1 medium Onion Red or yellow onions work perfectly.
  • 3 cloves Garlic Fresh cloves preferred for maximum flavor.
  • 3 cans Cannellini Beans One can to blend, the others to add whole.
  • 1 can Cherry Tomatoes Feel free to use fresh tomatoes based on availability.
  • 1 teaspoon Chili Flakes Adjust according to your spice preference.
  • 1 leaf Bay Leaf Don’t forget to remove it before serving.
  • 1 teaspoon Dried Basil Fresh herbs can intensify the flavor even more.
  • 1 teaspoon Dried Rosemary Fresh herbs can intensify the flavor even more.
  • 4 cups Vegetable Broth Chicken broth can be used for a non-vegetarian option.
  • to taste Salt Essential seasoning element.
  • to taste Pepper Essential seasoning element.
  • 1/4 cup Fresh Parsley or Basil For garnish.

Equipment

  • Blender
  • large pot

Method
 

Step-by-Step Instructions
  1. Blend Cannellini Beans: Pour one can of cannellini beans, including their liquid, into a blender. Blend on high until creamy and smooth, about 1-2 minutes.
  2. Sauté Aromatics: In a large pot, heat olive oil over medium heat until it shimmers, about 2 minutes. Add onion and sauté for 4-5 minutes until soft. Stir in garlic and cook for another 30-40 seconds.
  3. Combine Ingredients: Pour blended cannellini beans into the pot. Add drained whole beans, canned cherry tomatoes, chili flakes, bay leaf, dried basil, rosemary, vegetable broth, salt, and pepper. Stir to combine all ingredients.
  4. Simmer: Increase heat to medium-high to bring to a gentle simmer. Cover and reduce heat to low, simmering for 25-30 minutes. Stir occasionally.
  5. Final Seasoning: Turn off heat, remove bay leaf, and stir in freshly chopped herbs. Adjust seasoning with salt and pepper as needed.
  6. Serve: Ladle soup into warm bowls. Drizzle with olive oil and sprinkle black pepper. Serve with crusty bread.

Nutrition

Serving: 1bowlCalories: 280kcalCarbohydrates: 40gProtein: 14gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 500mgPotassium: 700mgFiber: 10gSugar: 3gVitamin A: 1000IUVitamin C: 10mgCalcium: 100mgIron: 3mg

Notes

Allow the soup to sit in the fridge overnight for the flavors to develop beautifully.

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