Nothing beats the comforting hug of a warm bowl of soup, especially when it’s packed with wholesome ingredients and bursting with flavor. This Creamy Cannellini Bean Soup Recipe delivers exactly that – a velvety, hearty dish that’s perfect for cozy evenings or an easy lunch that feels special. Rich, soothing, and surprisingly simple to make, it’s become one of my favorite go-to recipes that never fails to delight.
Why You’ll Love This Recipe
- Simply Incredible Flavor: The blend of garlic, herbs, and tender cannellini beans creates a rich and comforting taste.
- Healthy and Wholesome: Packed with fiber and protein from beans, it’s nourishing and filling without being heavy.
- Quick and Easy Prep: Ready in just 35 minutes, it’s perfect for busy weeknights or last-minute meals.
- Perfect Comfort Food: Creamy yet light, it’s the kind of soup that warms your soul and leaves you wanting more.
Ingredients You’ll Need
This recipe calls for simple pantry staples that come together beautifully to create a luxurious texture and deep flavor. Each ingredient is thoughtfully chosen to balance creaminess, freshness, and a hint of spice, making this soup feel both gourmet and comforting.
- Extra virgin olive oil: Adds a fruity richness and helps sauté the vegetables gently.
- Onion: Provides the essential aromatic base—soft and sweet after cooking.
- Garlic: Brings warmth and depth of flavor with its signature punch.
- Chili flakes: Just a touch to give the soup a subtle kick without overwhelming.
- Cannellini beans: The star ingredient, offering creaminess and heartiness, both whole and pureed for texture.
- Cherry tomatoes: Introduce a bright, slightly tangy note that cuts through the creaminess.
- Dried basil & rosemary: Classic herbs infuse the broth with earthy, comforting aromas.
- Bay leaf: Adds subtle complexity to the slow-simmered flavors.
- Low sodium vegetable broth: Provides a flavorful but light base to build the soup.
- Salt and freshly ground black pepper: Essential for seasoning and enhancing all the other tastes.
- Fresh parsley or basil: Stirred in at the end for a burst of brightness and color.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of the best things about this Creamy Cannellini Bean Soup Recipe is how adaptable it is! Whether you want to amp up the flavor, cater to certain dietary needs, or simply switch things up, these variations are easy and delicious.
- Spicy Kick: Add a diced jalapeño or increase the chili flakes for lovers of more heat.
- Greens Boost: Stir in baby spinach or kale during the last few minutes of cooking for extra nutrients.
- Smoky Flavor: Toss in some smoked paprika or a splash of liquid smoke to deepen the profile.
- Make it Vegan: This soup is already vegan, but swap vegetable broth for mushroom broth for an even earthier taste.
How to Make Creamy Cannellini Bean Soup Recipe
Step 1: Puree One Can of Beans
Open one can of cannellini beans, including their liquid, and transfer everything into a blender or food processor. Whizz it until completely smooth—this puree will give the soup its signature creamy texture without any cream added.
Step 2: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring frequently, until it turns soft and translucent—about 4 to 5 minutes. Then, toss in the minced garlic and cook for just 40 seconds until fragrant, being careful not to burn it.
Step 3: Combine and Simmer
To the pot, add the pureed cannellini beans, the drained whole beans from the other two cans, the cherry tomatoes, chili flakes, bay leaf, dried herbs, vegetable broth, salt, and pepper. Lift the heat to medium-high and bring everything to a gentle simmer. Cover and cook for 25-30 minutes, stirring occasionally and adjusting heat as needed to keep the simmer steady.
Step 4: Finish and Season
Turn off the heat and stir in the fresh parsley or basil. Give the soup a taste and tweak the seasoning with more salt or pepper if needed. Serve hot with a drizzle of olive oil and freshly ground pepper on top, alongside crusty bread for dipping.
Pro Tips for Making Creamy Cannellini Bean Soup Recipe
- Use the Bean Liquid: Pureeing the beans with their liquid adds natural creaminess without needing cream or milk.
- Don’t Skip the Simmer: Letting the soup cook gently allows the flavors to marry beautifully for a deeper taste.
- Fresh Herbs at the End: Stir in fresh parsley or basil only after cooking to keep their bright flavor intact.
- Mind the Garlic Timing: Adding garlic too early can make it bitter—just soften it briefly for the best aroma.
How to Serve Creamy Cannellini Bean Soup Recipe
Garnishes
A simple drizzle of high-quality extra virgin olive oil over the soup adds richness and a fruity note. Freshly ground black pepper gives a subtle bite, while a scattering of chopped herbs brings in a fresh, vibrant contrast. For a bit of indulgence, a sprinkle of grated Parmesan or a dollop of creamy yogurt can be lovely too.
Side Dishes
This soup is fantastic on its own but pairs wonderfully with a warm piece of crusty artisanal bread or garlic bread to soak up every bit. A light mixed greens salad with a lemon vinaigrette can balance the richness, or roasted veggies for a heartier meal.
Creative Ways to Present
Serve the Creamy Cannellini Bean Soup Recipe in rustic bowls with toasted bread slices fanned out alongside. For a special touch, top with crispy sage leaves or a swirl of pesto for a burst of color and flavor. You can even serve it in hollowed-out bread bowls for a fun and cozy presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen over time, making leftovers just as delicious if not more so the next day.
Freezing
This soup freezes beautifully! Portion it into freezer-safe containers or bags and freeze for up to 3 months. Just be sure to leave some room for expansion and thaw it overnight in the fridge before reheating.
Reheating
Reheat on the stove over medium-low heat, stirring occasionally until warmed through. If the soup thickens too much after refrigeration, simply add a splash of vegetable broth or water to loosen it back up.
FAQs
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Can I use dried cannellini beans instead of canned?
Absolutely! Just soak the dried beans overnight and cook them until tender before using. This will add extra time but can deepen the flavor and texture.
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Is this soup gluten-free?
Yes, as long as you serve it with gluten-free bread or without any bread, this recipe is naturally gluten-free and safe for those with gluten sensitivities.
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Can I make this soup spicy?
Definitely! Increase the chili flakes or add fresh chopped chili peppers at step 3 for more heat, tailoring it to your taste.
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How can I make the soup creamier?
The blender step creates creaminess without dairy, but for an extra silky texture, you can add a splash of coconut milk or a touch of cream towards the end of cooking.
Final Thoughts
If you’re looking for a soul-satisfying, cozy meal that’s easy to whip up and absolutely delicious, this Creamy Cannellini Bean Soup Recipe is a must-try. Its comforting creaminess and vibrant herbaceous notes make it feel like a little bowl of love. I can’t wait for you to enjoy it as much as I do!
PrintCreamy Cannellini Bean Soup Recipe
This hearty cannellini bean soup is a comforting and nutritious dish made with creamy pureed beans, flavorful herbs, garlic, and ripe tomatoes. It’s easy to prepare, simmered slowly to develop deep flavors and finished with fresh parsley for a bright touch. Perfect for a cozy lunch or dinner, served with crusty bread.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Soup Base
- 2 tablespoons extra virgin olive oil or olive oil
- 1 medium-sized onion, chopped
- 3 garlic cloves, minced
- 1/4 – 1/2 teaspoon chili flakes
Beans and Tomatoes
- 3 cans (15 oz each) cannellini beans
- 1 can (15 oz) cherry tomatoes
Herbs and Seasonings
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 2 cups (480 ml) low sodium vegetable broth
- 1/2 teaspoon fine salt, or to taste
- 1/8 teaspoon freshly ground black pepper, or to taste
- 1/3 cup fresh parsley or basil, chopped
Instructions
- Puree Beans: Open one can of cannellini beans and transfer its contents including the liquid to a blender or food processor. Blend until smooth and set aside.
- Sauté Onions: 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.
- Add Garlic: Stir in the minced garlic and cook for about 40 seconds until fragrant, being careful not to burn it.
- Combine Ingredients: Add the pureed beans, the drained beans from the other two cans, canned cherry tomatoes, chili flakes, bay leaf, dried basil, dried rosemary, vegetable broth, salt, and pepper to the pot. Stir well to combine.
- Simmer Soup: Increase heat to medium-high and bring the mixture to a simmer. Cover with a lid and cook, stirring occasionally, for 25-30 minutes. Adjust the heat as necessary to maintain a gentle simmer without boiling vigorously.
- Finish and Serve: Turn off the heat and stir in the chopped fresh parsley or basil. Taste the soup and adjust seasoning with more salt or pepper if needed. Serve hot with an optional drizzle of extra virgin olive oil, freshly ground black pepper, and crusty bread on the side.
Notes
- For a smoother soup, blend more cans of beans instead of just one.
- Adjust chili flakes to your heat preference or omit for a milder flavor.
- Using low sodium broth allows better control over the saltiness of the soup.
- Fresh herbs can be used instead of dried; increase quantities accordingly.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
