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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
Cook Time 30 minutes
Total Time 35 minutes
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.
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