Cannellini Bean Soup – A Hearty, Healthy One-Pot Classic

Introduction

Cannellini bean soup is the definition of cozy, nourishing comfort in a bowl. With creamy white beans, aromatic vegetables, and herbs simmered together in a savory broth, this rustic soup is rooted in Italian and Mediterranean traditions.

Cannellini beans — also known as white kidney beans — are naturally rich in protein and fiber, giving this soup body and creaminess without any dairy. Whether you’re looking for a vegetarian main, a budget-friendly weeknight dinner, or a warming meal-prep staple, this simple yet satisfying dish delivers every time.

It’s the kind of recipe that welcomes you home on a cold day, especially when served with crusty bread or a generous drizzle of olive oil.

Ingredients Overview

Cannellini Beans

These mild, nutty white beans are the star. You can use canned beans for ease, or dried beans soaked overnight for a deeper flavor and firmer texture.

• Canned: Drain and rinse before adding.
• Dried: Soak 8 hours or overnight, then simmer until tender (about 45–60 minutes).

Substitutes: Great Northern or navy beans are good alternatives.

Onion, Carrot & Celery (Soffritto)

This Italian trio forms the aromatic base of the soup. Gently sautéing these in olive oil draws out their sweetness and builds savory depth.

Tip: Dice vegetables evenly so they cook at the same rate.

Garlic

Garlic is essential for richness and flavor. Add it after the soffritto has softened to avoid burning.

Olive Oil

Extra virgin olive oil adds richness and helps blend all the flavors. Save a drizzle for the top before serving.

Vegetable or Chicken Broth

Use a good-quality low-sodium broth as the soup base. Vegetable broth keeps it vegetarian or vegan, while chicken broth adds extra body and flavor.

Homemade stock elevates this dish, but store-bought works just fine.

Herbs: Rosemary, Thyme & Bay Leaf

These classic Mediterranean herbs complement the earthiness of the beans. Use fresh if you have them, or dried in smaller amounts.

Don’t skip the bay leaf — it adds subtle depth to soups and stews.

Crushed Tomatoes (Optional)

Adding a small amount of tomatoes gives the soup a Tuscan touch, with a slight acidity that balances the creaminess of the beans.

For tomato-free versions: Simply leave out or replace with a splash of lemon juice.

Kale or Spinach (Optional)

For added nutrients and texture, stir in greens toward the end. They wilt beautifully into the broth without overpowering.

• Kale adds chew and volume.
• Spinach adds silkiness and a milder flavor.

Salt & Pepper

Season as you go. Beans can be bland without enough salt — taste after simmering and adjust.

Step-by-Step Instructions

1. Sauté the Aromatics

Heat 2 tablespoons olive oil in a large Dutch oven or soup pot over medium heat. Add:

• 1 diced onion
• 2 diced carrots
• 2 diced celery stalks

Cook for 8–10 minutes until softened and lightly golden. Stir occasionally to prevent sticking.

2. Add Garlic and Herbs

Add 3 minced garlic cloves and cook for 1 minute until fragrant.

Then stir in:

• 1 tsp dried thyme
• 1 tsp dried rosemary (or 1 sprig fresh)
• 1 bay leaf

Let the herbs bloom in the oil for 30 seconds to unlock flavor.

3. Stir in Beans and Broth

Add:

• 3 cans (15 oz each) cannellini beans, rinsed
• 4 cups vegetable or chicken broth
• Optional: ½ cup crushed tomatoes

Bring to a gentle boil, then reduce to a simmer.

4. Simmer and Mash

Simmer uncovered for 20–25 minutes, stirring occasionally. For a thicker soup, use a potato masher to mash 1–2 cups of beans right in the pot.

Chef’s tip: For extra creaminess, blend 1 cup of soup and return it to the pot.

5. Add Greens (Optional)

Stir in:

• 2 cups chopped kale or spinach

Simmer for another 5 minutes until wilted. Remove bay leaf.

6. Season and Finish

Taste and adjust with:

• Salt (½ to 1 tsp)
• Freshly ground black pepper
• Optional: pinch of red pepper flakes for mild heat

Finish with a swirl of olive oil and a squeeze of lemon juice for brightness.

Tips, Variations & Substitutions

• Make it vegan: Use vegetable broth and skip cheese garnishes.
• Add protein: Stir in cooked sausage, pancetta, or shredded chicken.
• Make it creamy: Blend half the soup or stir in a splash of oat milk or cream.
• Boost with grains: Add cooked farro, quinoa, or small pasta for a heartier bowl.
• Tuscan twist: Add sun-dried tomatoes and Italian herbs like basil or oregano.
• Spicy version: Use chili oil or smoked paprika to build heat.

Serving Ideas & Occasions

Serve your cannellini bean soup with:

• Warm crusty bread or garlic toast
• A drizzle of chili oil or herb oil
• Grated Parmesan or nutritional yeast
• A crisp green salad on the side

It’s a wonderful dish for:

• Meatless Mondays
• Cold weather meal prep
• Simple Sunday suppers
• Budget-friendly family dinners

This soup stores and travels well, making it perfect for work lunches and freezer stocking.

Nutritional & Health Notes

Cannellini beans are a powerhouse:

• Protein: ~15g per cup
• Fiber: Keeps you full and supports digestion
• Iron, magnesium, and potassium support heart and muscle health

Using olive oil instead of cream keeps this soup low in saturated fat. Add dark leafy greens for an extra dose of vitamins A and C.

A single bowl with beans and vegetables is:

• Naturally gluten-free
• High fiber, low fat
• Dairy-free and vegan (if using vegetable broth)

Average per serving:

• Calories: ~250–300
• Protein: 12–15g
• Carbs: 35–40g
• Fat: 7–10g

FAQs

Q1: Can I use dried beans instead of canned?

A1: Yes! Soak 1.5 cups dried cannellini beans overnight. Simmer in water or broth for about 1 hour until tender before adding to the soup.

Q2: How do I thicken cannellini bean soup?

A2: Mash some beans with a fork or blend a portion of the soup. This creates a creamy texture without adding dairy or flour.

Q3: Is this soup freezer-friendly?

A3: Absolutely. Let the soup cool completely, then freeze in individual portions for up to 3 months. Thaw overnight and reheat gently.

Q4: What can I add for more protein?

A4: Add diced chicken, turkey sausage, or stir in collagen peptides for an invisible protein boost. Tempeh is a great plant-based option.

Q5: Can I make this in a slow cooker?

A5: Yes. Add all ingredients except greens to a slow cooker and cook on low for 6–8 hours. Stir in greens during the last 30 minutes.

Q6: What’s the difference between cannellini and navy beans?

A6: Both are white beans, but cannellini beans are larger and have a nuttier flavor. Navy beans are smaller and creamier but work well as a substitute.

Q7: How long does this soup last in the fridge?

A7: Store in an airtight container for up to 5 days. The flavors get even better after a day or two!

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