Cannellini Bean Soup
Cannellini beans, often referred to as white kidney beans, are renowned for their creamy texture and mild flavor, making them a perfect base for hearty, comforting soups. Known for their high protein and fiber content, these beans are not only nutritious but also incredibly versatile.
Cannellini Bean Soup is a classic Italian dish that showcases these beans at their best—cooked slowly in a savory broth with aromatic vegetables, fresh herbs, and a touch of olive oil to enhance the natural flavors.
This soup is ideal for those looking for a satisfying, wholesome, and healthy meal. It’s filling without being heavy, and its simplicity means it can be made with basic ingredients you likely already have on hand. With its smooth texture and rich flavor, Cannellini Bean Soup can easily be made vegetarian or vegan, and it’s just as perfect for a weeknight dinner as it is for entertaining guests. The beans provide a solid dose of plant-based protein, while the vegetables add fiber and essential nutrients, making this soup both delicious and nourishing.
Whether you’re looking for a warm and filling meal or a light yet satisfying starter, this Cannellini Bean Soup is sure to hit the spot.
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 (14.5-ounce) can diced tomatoes, with juices
2 (15-ounce) cans cannellini beans, drained and rinsed
4 cups vegetable broth (or chicken broth)
2 bay leaves
Salt and pepper to taste
1 cup fresh spinach or kale, chopped (optional)
2 tablespoons fresh lemon juice (optional, for brightness)
Fresh parsley, chopped (for garnish)
Crusty bread (optional, for serving)
How to Make:
Prepare the Vegetables: Begin by preparing the vegetables. Dice the onion, carrots, and celery into small pieces. Mince the garlic. This will ensure everything is ready to go before you start cooking.
Sauté the Aromatics: In a large soup pot, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion, carrots, and celery. Sauté for 7-10 minutes, stirring occasionally, until the vegetables begin to soften and the onions become translucent. Add the minced garlic and cook for another 1-2 minutes, or until the garlic becomes fragrant.
Add the Herbs and Tomatoes: Add the dried thyme and rosemary to the pot, stirring to coat the vegetables and allow the herbs to release their flavors. Then, add the diced tomatoes along with their juices. Stir everything together and cook for about 5 minutes, allowing the tomatoes to break down slightly and meld with the vegetables.
Add the Cannellini Beans and Broth: Add the rinsed cannellini beans to the pot, followed by the vegetable broth and bay leaves. Stir to combine everything, then bring the soup to a boil over high heat. Once it’s boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 30-40 minutes, allowing the beans to soften further and the flavors to meld together. Stir occasionally.
Add Greens and Adjust Seasoning: Once the soup is fully cooked and the beans are tender, stir in the chopped spinach or kale, if using. Cook for another 2-3 minutes, or until the greens are wilted and tender. Taste the soup and adjust the seasoning with salt and pepper as needed. For a bit of brightness, stir in the fresh lemon juice—this will add a lovely contrast to the richness of the soup.
Serve: Remove the bay leaves from the soup before serving. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with a slice of crusty bread on the side for dipping. The bread soaks up the flavorful broth and makes for a satisfying accompaniment.
Chef’s Note:
Adding Depth of Flavor: If you want to add a bit of depth to the flavor, try roasting the vegetables before adding them to the soup. Simply roast the carrots, celery, and onions in the oven with a little olive oil and seasoning until they are caramelized, then add them to the soup. This extra step can enhance the natural sweetness of the vegetables and give the soup a richer, more complex flavor.
Smooth vs. Chunky: If you prefer a creamier soup, you can blend a portion of the soup with an immersion blender or transfer some of it to a regular blender. This will give you a smooth and velvety texture while still keeping some of the beans and vegetables whole for added texture.
Vegan Option: This soup is already vegan as written, but if you like a bit more richness, you can stir in a tablespoon of coconut cream or a dollop of cashew cream at the end for a creamier version.
Make Ahead: Cannellini Bean Soup can be made ahead and stored in the refrigerator for up to 4 days. In fact, the flavors improve the longer it sits. It also freezes well—simply store it in an airtight container and freeze for up to 3 months. To reheat, just thaw in the refrigerator overnight and reheat on the stove.
Customizing the Recipe: This soup is highly customizable. You can add other vegetables like zucchini or bell peppers for more texture and flavor. If you like a little spice, a pinch of red pepper flakes can give it a kick.
Nutrition Information (per serving):
Calories: 210 kcal
Protein: 12 grams
Fat: 8 grams
Saturated Fat: 1 gram
Carbohydrates: 28 grams
Fiber: 9 grams
Sugar: 5 grams
Cholesterol: 0 mg
Sodium: 570 mg
Potassium: 650 mg
Vitamin A: 40% of the Daily Value (DV)
Vitamin C: 15% of the DV
Calcium: 8% of the DV
Iron: 20% of the DV
Note: Nutritional values are estimates and can vary depending on specific ingredients used (such as the type of broth or additional vegetables). For a lower-sodium version, you can use low-sodium vegetable broth and reduce the amount of salt added.
Conclusion:
Cannellini Bean Soup is a simple yet flavorful dish that can easily become a staple in your meal rotation. The combination of creamy cannellini beans, vegetables, and fragrant herbs creates a satisfying, nutritious, and wholesome meal that is perfect for any occasion. Whether you’re looking for a hearty meal during the colder months or a light yet filling lunch, this soup offers the perfect balance of flavors and textures. It’s versatile, easy to prepare, and can be made ahead of time, making it a convenient and healthy option for busy weeks. Enjoy it with a side of crusty bread, and you’ve got a meal that’s both comforting and nourishing.