Name: Cannellini Bean Soup Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil or olive oil; 1 medium-sized onion, chopped; 3 garlic cloves, minced; ¼ – ½ teaspoon chili flakes; 3 cans (15oz each) cannellini beans; 1 can (15oz) cherry tomatoes; ½ teaspoon dried basil; ½ teaspoon dried rosemary; 1 bay leaf; 2 cups (480 ml) low sodium vegetable broth; ½ teaspoon fine salt, or to taste; ⅛ teaspoon freshly ground black pepper, or to taste; ⅓ cup fresh parsley or basil, chopped

There’s something magical about gathering around a table with a steaming bowl of Cannellini Bean Soup. This Italian-inspired favorite is as cozy as a hug, brimming with creamy cannellini beans, fragrant herbs, and bursts of sweet cherry tomato. Every spoonful is hearty, satisfying, and layered with comforting flavors that linger in your memory long after the last bite. Whether you’re cooking for loved ones or just treating yourself, this soul-warming Cannellini Bean Soup is the kind of recipe you’ll want to make on repeat, especially on chilly evenings when you crave a big dose of comfort.

Cannellini Bean Soup Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed by how simple yet harmonious these ingredients are. Each one adds its own magic touch, building a soup that’s deeply flavorful, velvety, and unmistakably homey.

Extra virgin olive oil: Lends a soft richness and a distinctly Mediterranean aroma right from the start.
Onion: A base of sweetness and depth that softens and sweetens the broth.
Garlic cloves: A must for warmth and complexity, infusing the soup with classic Italian character.
Chili flakes: Adds just the right amount of gentle heat, balancing the creamy beans.
Cannellini beans: The creamy star of the show, providing both texture and plant-based protein.
Cherry tomatoes (canned): These add a sweet, tangy pop and a beautiful red hue.
Dried basil: A pinch for subtle peppery sweetness that lingers in the background.
Dried rosemary: Earthy and aromatic, rosemary elevates the whole pot with an unmistakable herbal note.
Bay leaf: Infuses the broth with a gentle, woodsy undertone.
Low sodium vegetable broth: The liquid foundation that pulls everything together without overpowering.
Fine salt: Essential for enhancing every other flavor – season to your taste!
Freshly ground black pepper: Adds the perfect finishing kick and aroma.
Fresh parsley or basil: For a fresh, bright finish that truly wakes up your bowl.

How to Make Cannellini Bean Soup

Step 1: Puree One Can of Beans

Start by opening just one can of cannellini beans and pour both the beans and their liquid into a blender or food processor. Blend until super-smooth and creamy, then set this aside. This step is the secret to that luxuriously silky texture that makes Cannellini Bean Soup irresistible.

Step 2: Sauté the Aromatics

Grab your favorite large pot or Dutch oven and heat the olive oil over medium heat. Toss in your chopped onion and cook, stirring often, until it turns soft and translucent (about 4 to 5 minutes). This gentle sauté builds a delicious, sweet base. Next, stir in the garlic and let it cook until fragrant—about 40 seconds. That aroma will let you know something amazing is about to happen!

Step 3: Build the Soup

Add your pureed beans to the pot, then pour in the two remaining cans of drained whole beans. Tip in the canned cherry tomatoes, chili flakes, bay leaf, dried basil, and rosemary. Pour in the vegetable broth, sprinkle with salt and pepper, and give everything a nice stir. This is when the kitchen starts to smell truly heartwarming!

Step 4: Simmer to Perfection

Crank the heat to medium-high and bring your soup up to a gentle simmer. Once it’s bubbling, pop a lid on top and let it cook for 25 to 30 minutes, stirring occasionally. This gentle simmer lets all the flavors meld beautifully, while the beans break down ever so slightly, thickening the soup into a luscious hug-in-a-bowl.

Step 5: Final Touch and Serve

Turn off the heat, stir in the fresh parsley or basil, and taste to adjust the seasoning—don’t be shy about adding another pinch of salt or pepper. Ladle the Cannellini Bean Soup into bowls, drizzle with a little extra virgin olive oil, and add a crank of black pepper if you like. Serve right away with crusty bread and a big smile.

How to Serve Cannellini Bean Soup

Garnishes

Some fresh green herbs really make this soup pop! Try a generous sprinkle of chopped parsley or basil leaves on top, a swirl of extra virgin olive oil, or even a dusting of vegan parmesan if that’s your thing. For a touch of texture, a few crunchy croutons or toasted pine nuts will really make every bite exciting.

Side Dishes

Cannellini Bean Soup deserves good company! Think rustic, crusty bread for dunking, or pair it with a simple green salad tossed in lemony vinaigrette to keep things bright and refreshing. Roasted vegetables or a platter of olives makes a meal feel like a true Italian feast.

Creative Ways to Present

For a bit of flair, ladle your soup into mini mugs or shot glasses as a starter for dinner parties. Or, serve it in hollowed-out bread bowls for a dramatic, rustic touch. If you’re feeling playful, set out a “toppings bar” so everyone can pile on their favorite garnish—perfect for family meals or gatherings!

Make Ahead and Storage

Storing Leftovers

Let the soup cool completely before transferring to an airtight container. It keeps beautifully in the refrigerator for up to 4 days—often tasting even better the next day as the flavors deepen and meld together.

Freezing

Cannellini Bean Soup freezes like a dream. Pour cooled soup into freezer-safe containers or zip-top bags (leave a little space for expansion), and freeze for up to 2 months. Thaw overnight in the fridge before gently reheating.

Reheating

To reheat, simply pour the soup into a saucepan and warm over low to medium heat, stirring occasionally until hot. If the soup has thickened in the fridge (as beans often do), you can easily loosen it with an extra splash of broth or water until it’s your perfect consistency.

FAQs

Can I use dried cannellini beans instead of canned?

Absolutely! Soak and cook about 1.5 cups of dried cannellini beans in advance, then use them as you would the canned beans—just make sure to reserve some cooking liquid for pureeing. You’ll have a bit more prep, but the result is deliciously fresh!

Is Cannellini Bean Soup gluten-free?

It sure is! The base recipe contains no gluten at all. If you’re serving bread alongside, just use a gluten-free variety and the whole meal stays allergy-friendly.

Can I add more vegetables to the soup?

Definitely! This Cannellini Bean Soup is incredibly adaptable. Try adding diced carrots, celery, or even a few handfuls of spinach or kale near the end of cooking for extra nutrition and color.

What can I use instead of cannellini beans?

If you can’t find cannellini beans, great northern beans or navy beans work as excellent substitutes. The result will still be creamy and hearty, though the flavor might shift just a touch.

Can I make this soup oil-free?

Yes—simply sauté the onions and garlic in a splash of vegetable broth instead of olive oil. You’ll miss a bit of richness but still get all that wonderful flavor from the other ingredients.

Final Thoughts

If you’re searching for a bowl of true comfort, you just can’t go wrong with Cannellini Bean Soup. Each bite is warm, filling, and layered with simple pleasures. So gather your ingredients, invite a friend or two, and experience how this soulful Italian classic can brighten any day.

Cannellini Bean Soup Recipe