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–+ servings
Cannellini Bean Soup

Creamy Cannellini Bean Soup for Ultimate Cozy Nights

This creamy Cannellini Bean Soup is the perfect comfort food for autumn, blending beans, herbs, and tomatoes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Essential for sautéing; substitute with vegetable broth for a lighter option.
  • 1 Onion, chopped Builds a sweet base flavor; shallots can be used for a more delicate sweetness.
  • 3 cloves Garlic, minced Adds deep aroma and flavor; fresh garlic is preferred, garlic powder works in a pinch.
  • 1 can Canned Cannellini Beans, pureed The star of the dish providing creaminess; great northern or navy beans can be substituted.
  • 2 cans Canned Cannellini Beans, whole Used for texture.
  • 1 can Canned Cherry Tomatoes Infuses sweetness and acidity; fresh ripe tomatoes can be a delightful alternative.
For Flavor and Seasoning
  • 0.5 teaspoon Chili Flakes Adds a touch of heat; omit for a milder soup.
  • 1 Bay Leaf Infuses the soup with herbaceous flavor; remove before serving.
  • 1 teaspoon Dried Basil Elevates the soup's aroma; use fresh herbs for double the fragrance.
  • 0.5 teaspoon Rosemary Elevates the soup's aroma; use fresh herbs for double the fragrance.
  • 2 cups Vegetable Broth Creates the soup base; low-sodium options help control overall saltiness.
  • Salt & Pepper To taste, enhancing the overall flavor.
For Garnishing
  • Fresh Parsley or Basil Adds a burst of freshness and color.

Equipment

  • Food processor or blender
  • large pot

Method
 

Step-by-Step Instructions
  1. Begin by blending 1 can of cannellini beans along with their liquid in a food processor or blender until smooth. Set aside.
  2. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook for about 4-5 minutes until translucent. Add minced garlic, sauté for about 40 seconds until fragrant.
  3. Add the pureed cannellini beans, drained whole beans, canned cherry tomatoes, chili flakes, bay leaf, dried basil, rosemary, vegetable broth, and season with salt and pepper. Stir to combine.
  4. Raise heat to medium-high, bring the soup to a gentle simmer. Reduce heat slightly and cover, cooking for 25-30 minutes while stirring occasionally.
  5. Remove the pot from heat and take out the bay leaf. Stir in fresh herbs for an invigorating touch. Adjust seasoning as needed.
  6. Serve in warm bowls, drizzle olive oil on top, and enjoy with crusty bread.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 400mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 15IUVitamin C: 20mgCalcium: 8mgIron: 15mg

Notes

Letting the soup rest for a day enhances flavors. For added nutrition, consider adding diced carrots and fresh spinach. If using dried beans, soak and cook about 1.5 cups in advance, saving the cooking liquid for blending.

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