Cannellini Bean Soup

This Creamy Cannellini Bean Soup is the ultimate bowl of rustic comfort. It’s a simple, hearty, and incredibly flavorful soup that comes together in under 30 minutes using mostly pantry staples. Tender cannellini beans are simmered in a savory tomato and garlic broth, then finished with a touch of cream and Parmesan to create a luscious, velvety texture. It’s a nourishing and satisfying vegetarian meal that tastes like it’s been simmering all day.

Perfect for a busy weeknight or a cozy evening, this one-pot recipe is both elegant and effortless. It’s a soul-warming soup that’s packed with flavor and plant-based protein, making it a delicious and healthy choice for the whole family.

this recipe

Why You’ll Love This Recipe

• Quick & Easy: A comforting, from-scratch soup that’s ready in under 30 minutes.
• Pantry Staples: Made with simple, easy-to-find ingredients you probably already have.
• Rich & Creamy: A luscious, velvety broth that’s incredibly satisfying without being too heavy.
• Hearty & Vegetarian: A filling meal packed with plant-based protein and fiber.

Ingredients

• 2 (15 oz) cans Cannellini Beans, rinsed and drained
• 1 (28 oz) can Crushed Tomatoes
• 4 cups Vegetable Broth
• 1/2 cup Heavy Cream
• 1/2 cup Grated Parmesan Cheese, plus more for garnish
• 1 Yellow Onion, chopped
• 4 cloves Garlic, minced
• 1 teaspoon Dried Italian Seasoning
• 1/2 teaspoon Red Pepper Flakes (optional)
• 2 tablespoons Olive Oil
• 5 oz Fresh Spinach
• Salt and Black Pepper, to taste

Step-by-Step Instructions

1. Sauté Aromatics: Heat the olive oil in a large Dutch oven or pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for one more minute until fragrant.
2. Build the Broth: Pour in the crushed tomatoes and vegetable broth. Add the Italian seasoning and red pepper flakes (if using). Season with salt and pepper. Bring the mixture to a simmer.
3. Simmer the Beans: Add the rinsed cannellini beans to the pot. Let the soup simmer for 10-15 minutes to allow the flavors to meld together.
4. Make it Creamy: Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the cheese is melted and the soup is creamy.
5. Wilt the Spinach: Add the fresh spinach in batches, stirring until it has completely wilted into the soup.
6. Serve: Taste and adjust seasoning if needed. Ladle into bowls and serve hot, garnished with extra Parmesan cheese.

Tips & Variations

• Pro Tip: For a naturally thicker soup, mash about half a cup of the cannellini beans against the side of the pot with a spoon before adding the cream.
• Add Protein: Stir in some pre-cooked Italian sausage or shredded rotisserie chicken for a heartier, non-vegetarian version.
• Make it Vegan: Substitute the heavy cream with full-fat canned coconut milk and the Parmesan with 3-4 tablespoons of nutritional yeast or a vegan Parmesan alternative.
• Different Greens: Kale can be used instead of spinach, but it should be added earlier with the beans as it takes longer to become tender.

Frequently Asked Questions (FAQ)

• Can I use other types of beans?
  • Yes, Great Northern beans or chickpeas would also be delicious in this soup.
• How do I store leftovers?
  • Store the soup in an airtight container in the refrigerator for up to 4 days. The flavors will continue to deepen overnight.
• Can I freeze this soup?
  • Soups containing dairy can sometimes change texture when frozen. It’s best enjoyed fresh, but can be frozen for up to 2 months. For best results, freeze before adding the cream and Parmesan.

Serving Suggestions

• This soup is a complete meal, but it’s absolutely fantastic served with warm, crusty bread for dipping up every last drop of the creamy broth. A simple side salad with a light vinaigrette also pairs nicely.

Abby

Cannellini Bean Soup

Savory, creamy cannellini bean soup simmered in a rich tomato and herb broth. Thick, filling, and incredibly comforting—perfect with crusty bread on the side!

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Servings: 4 bowls

Course: Soup

Cuisine: Italian, Vegan

Calories: 355

Ingredients Equipment Method Notes

Ingredients

  

• 2 tbsp extra virgin olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1/4-1/2 tsp chili flakes
• 3 cans (15 oz each) cannellini beans
• 1 can (15 oz) cherry tomatoes
• 1/2 tsp dried basil
• 1/2 tsp dried rosemary
• 1 bay leaf
• 2 cups (480 ml) low sodium vegetable broth
• 1/2 tsp fine salt, or to taste
• 1/8 tsp freshly ground black pepper, or to taste
• 1/3 cup fresh parsley or basil, chopped

Equipment

• Large pot or Dutch oven
• Blender or Food Processor
• Wooden spoon
• Knife and cutting board

Method

 

1. Blend one can of cannellini beans with liquid until smooth. Set aside.
2. Heat olive oil in a large pot over medium heat. Sauté onion 4-5 minutes until translucent.
3. Add garlic and cook for 40 seconds until fragrant.
4. Add pureed beans, remaining whole beans (drained), cherry tomatoes, chili flakes, bay leaf, dried basil, dried rosemary, broth, salt, and pepper. Stir to combine.
5. Bring to a simmer over medium-high heat. Cover and cook 25-30 minutes, stirring occasionally. Reduce heat as needed to maintain a gentle simmer.
6. Remove from heat. Stir in fresh parsley, taste, and adjust seasoning as needed. Serve with olive oil drizzle, fresh pepper, and crusty bread.

Notes

Use low-sodium vegetable broth to control the saltiness. If using regular broth, adjust the amount of added salt. Store leftovers in the fridge for 3-4 days or freeze for up to 2 months.