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Creamy Cannellini Bean Soup Recipe

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4.9 from 90 reviews

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.

Ingredients

Units Scale

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

  1. 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.
  2. 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.
  3. Add Garlic: Stir in the minced garlic and cook for about 40 seconds until fragrant, being careful not to burn it.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://cookedbyclara.com/creamy-cannellini-bean-soup-recipe/