Dinner

Creamy Cannellini Bean Soup with Herbs Recipe

ByCharlotte Montgomery January 26, 2026January 26, 2026

Introduction

This hearty Cannellini Bean Soup is comforting and easy to make, perfect for a cozy meal any day of the week. Packed with creamy beans, flavorful herbs, and a hint of spice, it’s a delicious way to enjoy a nourishing plant-based dish.

A bowl filled with a warm yellow-orange soup containing large white beans, topped with small green herb leaves and crushed black pepper sprinkled all over. The soup has visible bits of red pieces, possibly tomato, adding color contrast. The bowl is white and has a rough, speckled texture with bread slices placed beside it on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Open one can of cannellini beans and transfer its contents, including the liquid, to a blender or food processor. Blend until smooth and set aside.
Step 2: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the minced garlic and cook until fragrant.
Step 3: Add the pureed beans, the whole beans from the remaining two cans, canned cherry tomatoes, chili flakes, bay leaf, dried basil, dried rosemary, vegetable broth, salt, and pepper to the pot. Stir to combine.
Step 4: Bring the soup to a simmer, cover, and cook for 25–30 minutes, stirring occasionally to prevent sticking.
Step 5: Turn off the heat. Stir in the fresh parsley or basil, adjust seasoning if needed, and serve with a drizzle of olive oil, a sprinkle of black pepper, and crusty bread on the side.

Tips & Variations

For a creamier texture, gently mash some of the whole beans in the pot before simmering.
Add chopped kale or spinach in the last 5 minutes of cooking for extra greens.
Swap cherry tomatoes for canned diced tomatoes for a chunkier soup.
If you prefer less spice, reduce or omit the chili flakes.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat to avoid breaking down the beans. This soup also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

A white speckled bowl filled with a warm yellow-orange soup that has a smooth texture mixed with whole white beans scattered mostly on the surface. Bright green chopped herbs are sprinkled on top along with small red pieces of tomato and a light drizzle of olive oil. The soup is speckled with black pepper and small herbs, creating a fresh and inviting look. In the background, slices of toasted brown bread sit on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cannellini beans instead of canned?

Yes, but you will need to soak and cook the dried beans in advance. Use about 1 ½ cups dried beans, soaked overnight and simmered until tender, to replace the three cans.