This Cannellini Bean Soup is warm, hearty, and packed with flavor! Loaded with creamy beans, fresh veggies, and tasty herbs, it’s perfect for chilly days.
I love how easy it is to make—just simmer everything together and you’re ready to enjoy! Pair it with crusty bread, and trust me, you’ll be coming back for seconds! 🥣
Key Ingredients & Substitutions
Olive Oil: This adds a rich flavor to the soup. If you’re looking for alternatives, avocado oil or melted coconut oil can work well too.
Onion: A medium onion is perfect for the base. Red or yellow onions are great substitutes if you don’t have white onions at hand.
Carrots: Fresh carrots provide sweetness and texture. You can use frozen carrots in a pinch or replace them with celery for a different flavor.
Cannellini Beans: These creamy beans are the star of the soup. You can swap them with navy beans or great northern beans if needed.
Broth: Vegetable broth keeps it plant-based, but chicken broth works too if you’re not vegetarian. You can even use water if you want a lighter soup.
Herbs: Thyme and rosemary add depth. Feel free to use Italian seasoning if you’re out of individual herbs.
How Do I Make Creamy Soup Without a Blender?
If you want a creamy texture but don’t have a blender, don’t worry! Here’s how: after the soup has simmered, simply mash some of the beans using the back of a spoon. This will help thicken the soup while keeping other beans whole for a delightful bite.
- Use the back of a wooden spoon to gently press down on the beans in the pot.
- You can also use a potato masher if you want to mash more beans at once.
- Stir the mashing into the soup, so it becomes nice and creamy.
This simple technique elevates the dish without any fancy equipment!
Delicious Cannellini Bean Soup Recipe
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 1 can (14.5 oz) diced tomatoes
- 3 cups cooked cannellini beans (or 2 cans, drained and rinsed)
- 4 cups vegetable broth or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary (or 1 sprig fresh rosemary, plus extra for garnish)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This Cannellini Bean Soup takes about 10 minutes to prepare and 30 minutes to cook. In total, you’re looking at around 40 minutes before it’s ready to enjoy. Perfect for a comforting weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sliced carrots. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables have softened.
2. Add Garlic:
Add the minced garlic to the pot and cook for an additional 1 minute. You want it to become fragrant, but be careful not to burn it!
3. Incorporate Tomatoes:
Pour in the diced tomatoes with their juices. Stir everything together and let it cook for a few minutes. This will help the flavors to meld nicely.
4. Combine the Beans and Broth:
Now, add the cannellini beans, broth, dried thyme, rosemary, and bay leaf. Give it a good stir to combine all the ingredients well.
5. Bring to a Simmer:
Increase the heat and bring the soup to a boil. Once it reaches a boil, reduce the heat and let it simmer uncovered for 25-30 minutes. You want the carrots to be tender and all the flavors to come together beautifully.
6. Final Touches:
When the soup has finished simmering, remove the bay leaf and any fresh rosemary you may have added. Season with salt and pepper to taste for that extra flavor kick!
7. Make It Creamy (Optional):
If you’d like a creamier texture, take the back of a spoon and gently mash some of the beans right in the pot. You can also blend a small portion of the soup if you prefer it smooth. Stir it all together.
8. Serve and Garnish:
Ladle the soup into bowls and garnish with fresh rosemary sprigs and chopped parsley if you’d like. It adds a pretty touch and some extra flavor!
9. Enjoy:
Serve your Cannellini Bean Soup hot, ideally with some crusty bread on the side for dipping. Enjoy this warm and cozy meal!
Stay warm and happy cooking! 😊
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Can I Use Canned Cannellini Beans Instead of Dry Beans?
Absolutely! Using canned cannellini beans is a time-saver. Just drain and rinse them before adding them to the soup. They’re cooked already, so you can skip the soaking and cooking time associated with dry beans!
How Can I Adjust the Thickness of the Soup?
If you prefer a thicker soup, mash more of the cannellini beans as you cook or add less broth to start. To make it thinner, simply stir in a bit more broth until you reach your desired consistency.
What Other Vegetables Can I Add?
Feel free to customize the soup with your favorite vegetables! Spinach, kale, or zucchini would make great additions. Just add them during the last 10 minutes of cooking to keep them vibrant and tender.
How to Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stove over low heat, adding a splash of water or broth if it thickens too much. You can also freeze the soup for up to 3 months; just make sure to leave some space in the container as it will expand when frozen!
