Description
This hearty Cannellini Bean Soup is a comforting and flavorful meal, combining creamy pureed beans with tender whole beans, aromatic herbs, and a touch of chili flakes for subtle heat. Perfect for a nutritious lunch or dinner, this soup is easy to prepare using simple pantry ingredients and simmered to develop rich flavors.
Ingredients
Scale
Soup 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
- Prepare Bean Puree: Open one can of cannellini beans, including the liquid, and transfer it to a blender or food processor. Whizz until smooth to create a creamy bean base, then set aside.
- Sauté Onion and Garlic: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes soft and translucent. Stir in the minced garlic and cook until fragrant, about 1-2 minutes.
- Add Ingredients: To the pot, 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. Stir well to combine all ingredients.
- Simmer: Bring the mixture to a gentle simmer. Cover the pot and cook for 25 to 30 minutes, stirring occasionally to prevent sticking and allow the flavors to meld.
- Finish and Serve: Turn off the heat and stir in the fresh parsley or basil. Adjust seasoning if needed. Serve the soup hot with a drizzle of olive oil and freshly ground black pepper. It pairs wonderfully with crusty bread.
Notes
- Feel free to adjust chili flakes to your preferred level of heat or omit entirely for a milder soup.
- Using fresh herbs instead of dried can elevate the flavor, especially the parsley or basil added at the end.
- For a thicker soup, reduce the amount of vegetable broth slightly or simmer uncovered for the last 10 minutes.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- To make it vegan and gluten-free, ensure your vegetable broth is suitable for those diets and serve with gluten-free bread if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: cannellini bean soup, white bean soup, Italian soup, vegetarian soup, hearty soup, bean puree soup
