Creamy Cannellini Bean Soup with Fresh Herbs Recipe

Introduction

This comforting Cannellini Bean Soup is creamy, flavorful, and perfect for any season. It combines tender white beans, tomatoes, and fragrant herbs to create a hearty meal that is both nourishing and easy to prepare.

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. Step 1: Open one can of cannellini beans and transfer its contents (beans and liquid) to a blender or food processor. Whizz until smooth and set aside.
2. Step 2: 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.
3. Step 3: Stir in the minced garlic and cook for about 40 seconds until fragrant.
4. Step 4: Add the pureed beans, the whole beans from the other two cans (previously drained), canned tomatoes, chili flakes, bay leaf, dried basil, dried rosemary, vegetable broth, salt, and pepper.
5. Step 5: Raise the heat to medium-high and bring the mixture to a simmer. Cover with a lid and cook for 25-30 minutes, stirring occasionally. Adjust the heat as necessary to maintain a gentle simmer.
6. Step 6: Turn off the heat and stir in the fresh parsley. Taste and adjust the seasoning with more salt or pepper if desired.
7. Step 7: Serve the soup with a drizzle of extra virgin olive oil, freshly ground black pepper, and crusty bread on the side. Enjoy!

Tips & Variations

• For a richer flavor, sauté a diced carrot and celery along with the onion before adding garlic.
• Add a splash of lemon juice or a teaspoon of red wine vinegar at the end to brighten the flavors.
• Use fresh herbs if available, increasing quantities slightly to taste.
• For a spicier kick, increase chili flakes or add a pinch of smoked paprika.
• Serve with grated Parmesan or a dollop of Greek yogurt for extra creaminess.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until hot. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cannellini beans instead of canned?

Yes, you can use dried beans, but be sure to soak them overnight and cook them fully before using in the recipe. This will increase preparation time significantly.

Is this soup suitable for vegans?

Absolutely. This recipe uses only plant-based ingredients, making it perfect for vegans and vegetarians alike.

Creamy Cannellini Bean Soup with Fresh Herbs Recipe

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4.6 from 83 reviews

A hearty and comforting Cannellini Bean Soup featuring creamy pureed beans, tender whole beans, and a medley of aromatic herbs and spices. This easy-to-make soup is packed with protein and fiber, perfect for a wholesome meal served with crusty bread.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons extra virgin olive oil or olive oil
• 1 medium-sized onion, chopped
• 3 garlic cloves, minced
• ¼ – ½ teaspoon chili flakes

Beans & Vegetables

• 3 cans (15oz each) cannellini beans
• 1 can (15oz) cherry tomatoes

Herbs & Spices

• ½ teaspoon dried basil
• ½ teaspoon dried rosemary
• 1 bay leaf
• ½ teaspoon fine salt, or to taste
• ⅛ teaspoon freshly ground black pepper, or to taste
• ⅓ cup fresh parsley or basil, chopped

Liquids

• 2 cups (480 ml) low sodium vegetable broth

Instructions

1. Blend Beans: Open one can of cannellini beans and transfer its content (beans plus liquid) to a blender or food processor. Whizz until smooth and set aside.
2. Sauté Onion: 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.
3. Add Garlic: Stir in the minced garlic and cook for about 40 seconds until fragrant.
4. Add Ingredients to Pot: Add the pureed beans, the whole beans from the other two cans (previously drained), canned cherry tomatoes, chili flakes, bay leaf, dried basil, dried rosemary, vegetable broth, salt, and black pepper to the pot.
5. Simmer Soup: Raise the heat to medium-high and bring the mixture to a simmer. Cover with a lid and cook for 25-30 minutes, stirring occasionally. Reduce the heat as necessary to maintain a gentle simmer.
6. Finish and Season: Turn off the heat and stir in the fresh parsley or basil. Taste and adjust seasoning with additional salt or pepper as desired.
7. Serve: Serve the soup hot with a drizzle of extra virgin olive oil, freshly ground black pepper, and crusty bread on the side.

Notes

• For a spicier version, increase the amount of chili flakes.
• You can substitute fresh herbs in place of dried for a brighter flavor.
• Use low sodium broth to better control salt content.
• Blend more or fewer beans depending on your preferred soup texture—chunky or smooth.
• Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.

Keywords: Cannellini Bean Soup, Vegetarian Soup, Italian Soup, Healthy Bean Soup, Comfort Food, Easy Soup Recipe