why make this recipe
Cannellini Bean Soup is a simple yet hearty dish that brings warmth and comfort. It’s loaded with protein and fiber from the beans and can easily be made vegan. This soup is not only delicious but also easy to prepare, making it a perfect dish for weeknight dinners or meal prep. The combination of creamy beans, fresh herbs, and a hint of spice makes it a flavorful option that can satisfy everyone at the table.
how to make Cannellini Bean 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
Directions
- Open one can of cannellini beans and transfer its content (beans + liquid) to a blender or food processor. Whizz until smooth and set aside.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring frequently, until soft and translucent, about 4-5 minutes.
- Stir in the garlic and cook for about 40 seconds until fragrant.
- Add the pureed beans, the whole beans from the other two cans (previously drained), canned tomatoes, chili flakes, bay leaf, herbs except the fresh parsley, broth, salt, and pepper.
- Raise the heat to medium-high and bring the mixture to a simmer. Cover with a lid, cook for 25-30 minutes stirring occasionally, and reduce the heat as necessary to maintain a gentle simmer.
- Turn the heat off, stir in the fresh parsley, taste and adjust the seasoning with more salt or pepper if desired.
- Serve with a drizzle of extra virgin olive oil if you wish, freshly ground black pepper, and crusty bread on the side. Enjoy.
how to serve Cannellini Bean Soup
Cannellini Bean Soup can be served hot in bowls. It’s wonderful topped with a drizzle of extra virgin olive oil and a sprinkle of freshly ground black pepper. You can also serve it with crusty bread or croutons for added texture.
how to store Cannellini Bean Soup
To store Cannellini Bean Soup, let it cool completely and transfer it to an airtight container. It can be kept in the refrigerator for up to 4 days or frozen for up to 3 months. If freezing, consider leaving out any fresh herbs and adding them after reheating.
tips to make Cannellini Bean Soup
- If you prefer a thicker soup, blend more beans until smooth.
- Adjust the spice level by changing the amount of chili flakes based on your taste.
- Feel free to add vegetables like carrots or celery for extra nutrition and flavor.
variation
You can customize this soup by adding other vegetables such as chopped spinach or kale. For a non-vegan option, consider adding some diced cooked ham or sausage for more flavor.
FAQs
-
Can I use dried cannellini beans instead of canned?
Yes, you can use dried beans, but they will need to be soaked and cooked beforehand. -
Is this soup gluten-free?
Yes, Cannellini Bean Soup is naturally gluten-free as long as you use gluten-free vegetable broth. -
Can I make this soup spicy?
Yes, increase the amount of chili flakes or add diced jalapeño peppers for extra heat!
Cannellini Bean Soup
Ingredients
Main Ingredients
- 2 tablespoons extra virgin olive oil or olive oil
- 1 medium onion, chopped
- 3 cloves garlic, 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 leaf bay leaf
- 2 cups 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
Preparation
- Open one can of cannellini beans and transfer its content (beans + liquid) to a blender or food processor. Whizz until smooth and set aside.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring frequently, until soft and translucent, about 4-5 minutes.
- Stir in the garlic and cook for about 40 seconds until fragrant.
Cooking
- Add the pureed beans, the whole beans from the other two cans (previously drained), canned tomatoes, chili flakes, bay leaf, herbs (except the fresh parsley), broth, salt, and pepper.
- Raise the heat to medium-high and bring the mixture to a simmer. Cover with a lid, cook for 25-30 minutes stirring occasionally, and reduce the heat as necessary to maintain a gentle simmer.
Finishing Touches
- Turn the heat off, stir in the fresh parsley, taste and adjust the seasoning with more salt or pepper if desired.
- Serve with a drizzle of extra virgin olive oil if you wish, freshly ground black pepper, and crusty bread on the side. Enjoy.