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Cannellini Bean Soup – Cozy & Comforting

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A cozy, plant-based soup made with cannellini beans, aromatic vegetables, and herbs simmered into a naturally creamy, satisfying bowl — perfect for cold nights or healthy meal prep.

Ingredients

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  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 3 cans cannellini beans, drained and rinsed
  • 4 cups low-sodium vegetable or chicken broth
  • ½ cup crushed tomatoes (optional)
  • 1 tsp dried thyme
  • 1 tsp rosemary or 1 sprig fresh
  • 1 bay leaf
  • 2 cups chopped kale or spinach (optional)
  • Salt and black pepper to taste
  • Optional: lemon juice, red pepper flakes, Parmesan

Instructions

  1. Heat olive oil in a large pot. Sauté onion, carrot, and celery for 8–10 minutes.
  2. Add garlic and herbs. Cook 1–2 minutes until fragrant.
  3. Stir in beans, broth, and tomatoes (if using). Simmer 20–25 minutes.
  4. Mash some beans or blend part of the soup for creaminess.
  5. Add greens and cook 5 more minutes. Remove bay leaf.
  6. Season with salt, pepper, and lemon juice. Serve hot with toppings.

Notes

Sub navy beans if needed. Store leftovers in fridge or freeze for up to 3 months. Add sausage or pasta for a heartier version.

Find it online: https://5dailyrecipes.com/cannellini-bean-soup-cozy-comforting/