This Cannellini Bean Soup comes together in about 30 minutes and is made all in one pot for a quick weeknight dinner that your family will love! Switch up the ingredients to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends! Perfect for those busy nights when you still want something hearty and satisfying.
Ingredient Breakdown
- 2 tablespoons extra virgin 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
Let’s Get Cooking!
Prep the Cannellini Beans: Open one can of cannellini beans and transfer its content (beans + liquid) to a blender or food processor. Whizz until smooth and set aside, this is going to make your soup creamy without any cream!
Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring frequently, until soft and translucent, about 4-5 minutes. The smell of sizzling onions is just heavenly!
Add Garlic: Stir in the minced garlic and cook for about 40 seconds until fragrant. Just wait for that aroma to hit you, it’s irresistible!
Combine Ingredients: Add the pureed beans, the whole beans from the other two cans (previously drained), canned tomatoes, chili flakes, bay leaf, dried herbs (except the fresh parsley), broth, salt, and pepper. Woohoo, look at all that goodness!
Bring to a Simmer: Raise the heat to medium-high and bring the mixture to a simmer. Cover with a lid, and let it cook for 25-30 minutes stirring occasionally. If you smell some deliciousness burning, reduce the heat a little; we want a gentle simmer, not a boil!
Finish Up: Turn the heat off, and stir in the fresh parsley. This is when you taste and adjust your salt and pepper. Add a couple pinches if needed, trust your taste buds!
Serve it Up: Serve with a drizzle of extra virgin olive oil on top, freshly ground black pepper, and some crusty bread on the side. Enjoy every last spoonful!
Why I Love This Recipe
This Cannellini Bean Soup is genuinely my go-to recipe when I need something comforting after a long day. I’m a sucker for cozy meals that warm your belly and fill your soul, and this one delivers on all fronts! The best part is how flexible it is, you can use whatever you’ve got on hand in the fridge. Want to throw in some leftover veggies? Go for it! It’s truly a family-friendly dish that suits any palate.
If you loved this Cannellini Bean Soup, be sure to check out my Cannellini Bean and Spinach Soup, my Italian Sausage White Bean Soup, or my Mediterranean White Bean Soup!
Why This Recipe Works
Quick & Easy
This soup comes together in under 30 minutes, making it perfect for those busy weeknights when you want something warm and delicious without spending hours in the kitchen.
One Pot
It all comes together in one pot, which means minimal cleanup! Just toss everything in and let it simmer. You can focus on what really matters, spending time with your family.
Budget-Friendly
Using canned beans and veggies makes this recipe not only easy but also super affordable! You’re likely to have most of the ingredients already, so it’s perfect for those busy weeks. I mean, who doesn’t love a good budget-friendly meal?
Comfort Food
Loaded with tons of flavor and warm, cozy vibes, this soup is the ultimate comfort food. Perfect for chilly weather or those days when you just need a hearty hug in a bowl.
Customizable
The flexibility of this recipe is just fantastic! You can easily switch out ingredients based on what you have on hand or what’s in season. Think about adding in some spinach or kale for an extra nutrient boost!
Serving & Storage Tips
How to Serve This Soup
This Cannellini Bean Soup is fantastic paired with crusty bread, grilled cheese sandwiches, or a light salad. I love serving it with a sprinkle of extra fresh herbs on top and a drizzle of good olive oil!
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. It just gets better the next day, like a warm hug you can enjoy all over again!
Reheating Instructions
To reheat, simply pop it on the stovetop over medium heat, stirring occasionally, until warmed through. If the soup has thickened (which it might, since beans love to absorb liquid), just add a splash of broth or water to loosen it up.
Freezer Friendly
Yes! You can freeze any leftovers for up to 3 months. Just be sure to let it cool completely before transferring it to freezer-safe containers. When ready to enjoy again, just thaw it in the fridge overnight and reheat!
This Cannellini Bean Soup has quickly become a staple in our household. It’s comforting, scrumptious, and it just feels like home. Whether you’re meal prepping for the week or looking for a quick dinner option, this soup hits all the right notes and fills your kitchen with amazing aromas.
So, grab your pot and get started on this flavorful journey of cozy goodness, your family will be asking for seconds, trust me! Follow us on Pinterest for daily recipes inspiration that brings warmth to your table!
Cannellini Bean Soup
Ingredients
Method
- Open one can of cannellini beans and transfer its content (beans + liquid) to a blender or food processor. Whizz until smooth and set aside.
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook, stirring frequently, for about 4-5 minutes until soft and translucent.
- Stir in the minced garlic and cook for about 40 seconds until fragrant.
- Add the pureed beans, whole beans from the other two cans (drained), canned tomatoes, chili flakes, bay leaf, dried herbs (except fresh parsley), broth, salt, and pepper.
- Raise heat to medium-high and bring to a simmer. Cover and let cook for 25-30 minutes, stirring occasionally.
- Turn the heat off, and stir in the fresh parsley. Taste and adjust salt and pepper as needed.
- Serve with a drizzle of extra virgin olive oil, freshly ground black pepper, and some crusty bread on the side.