This Cannellini Bean Soup is a warm hug in a bowl! It’s packed with creamy cannellini beans, fresh veggies, and fragrant herbs that make it super comforting and tasty.
I love how simple it is to whip up—just toss everything in a pot and let it simmer. Plus, it’s healthy! Perfect for chilly days when you need a cozy meal.
Key Ingredients & Substitutions
Olive Oil: This is my go-to for sautéing because it adds a lovely flavor. If you need a substitute, avocado oil works great too. It has a high smoke point and a mild taste.
Onion: A medium onion is key for a base flavor. If you’re out, shallots or leeks can offer a sweet alternative. They’ll change the flavor slightly but still taste amazing.
Garlic: Fresh garlic is best, but for jarred or powdered garlic, use 1/4 teaspoon of garlic powder for every clove.
Cannellini Beans: These creamy beans are the star. If you can’t find them, white kidney beans or navy beans can also work, with a slight difference in texture.
Broth: Vegetable broth keeps the soup plant-based, but chicken broth adds richer flavor. Use low-sodium options if you’re watching your salt intake.
Herbs: Dried herbs are fine, but fresh herbs like thyme or rosemary take this soup to the next level! Use about three times more fresh than dried.
How Do I Make Sure My Soup is Flavored Perfectly?
Building flavor is essential with this soup! Start by sautéing your onions, carrots, and celery, known as a mirepoix, until they’re soft. This step forms the flavor base.
- Cook the vegetables over medium heat to avoid burning them.
- When adding garlic and dried herbs, keep them cooking a short time to prevent bitterness—about 30 seconds is ideal.
- After simmering, taste the soup! This is your chance to adjust seasoning. If needed, add a pinch of salt or pepper to enhance the flavors.
Cannellini Bean Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 bay leaf
- 1 (14.5 oz) can diced tomatoes (with juices)
- 3 cups cooked cannellini beans (or 2 cans drained and rinsed)
- 4 cups vegetable or chicken broth
- Salt and freshly ground black pepper, to taste
- Fresh parsley or rosemary sprig (for garnish)
- Optional: pinch of red pepper flakes for a little heat
How Much Time Will You Need?
This Cannellini Bean Soup takes about 10 minutes to prep and 30-35 minutes to cook, making the total time around 45 minutes. It’s a relatively quick recipe, perfect for a weekday dinner or a cozy weekend treat!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once it’s hot, add in the chopped onion, diced carrot, and celery. Sauté these veggies together for about 5-7 minutes, until they become softened and the onion is translucent. This creates a delicious base for your soup.
2. Add Garlic and Herbs:
Next, stir in the minced garlic along with the dried oregano and thyme. Allow the mixture to cook for another minute until it becomes fragrant. Don’t rush! This step is crucial for layering additional flavors in your soup.
3. Combine the Main Ingredients:
Now, it’s time to add the diced tomatoes (with their juice), cannellini beans, broth, and the bay leaf into the pot. Give everything a good stir to combine. This is where the magic begins!
4. Simmer the Soup:
Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let it cook uncovered for about 25-30 minutes. This allows all the flavors to meld beautifully while the soup thickens slightly.
5. Blend for Creaminess (Optional):
Once the soup is ready, remove the bay leaf. For a creamier texture, use an immersion blender to puree about half of the soup right in the pot. Alternatively, you can blend some of it in a regular blender and return it to the pot. This step is optional, but it gives the soup a delightful creamy consistency!
6. Season to Taste:
Give your soup a taste! Season it with salt, freshly ground black pepper, and optional red pepper flakes if you like a bit of heat. Adjust the flavors until it’s just right for you.
7. Serve and Garnish:
Ladle the warm soup into bowls and garnish with fresh parsley or a sprig of rosemary for a touch of color and flavor.
8. Enjoy Your Cozy Meal:
Serve this delicious Cannellini Bean Soup hot, paired with crusty bread or your favorite salad for a comforting and satisfying meal.
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Can I Use Dried Cannellini Beans Instead of Canned?
Absolutely! If using dried beans, soak them overnight and then cook them in boiling water until tender before adding them to the soup. You’ll need about 1 cup of dried beans, which will yield about 3 cups when cooked.
Can I Make This Soup in Advance?
Yes, you can make the soup ahead of time! It stores well in the refrigerator for up to 3 days. Just reheat on the stove and add a splash of broth or water if it seems too thick when reheating.
How Can I Adjust the Spice Level in This Soup?
If you prefer a milder soup, simply omit the red pepper flakes. For extra heat, consider adding fresh chopped chili peppers or a dash of hot sauce when serving for a customized kick!
What Are Some Good Garnishes for This Soup?
In addition to fresh parsley or rosemary, you can top your soup with a drizzle of olive oil, a sprinkle of grated Parmesan cheese, or even a dollop of sour cream or yogurt for creaminess.
