Creamy Cannellini Bean Soup with Fresh Herbs Recipe
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.
- 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
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
- 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.
- 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.
- Add Garlic: Stir in the minced garlic and cook for about 40 seconds until fragrant.
- 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.
- 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.
- 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.
- 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
