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Cannellini Bean Soup Recipe

Cannellini Bean Soup Recipe
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4.8 from 14 reviews

Savory, creamy cannellini bean soup cooked in a rich tomato broth infused with herbs. It’s thick, filling, and beyond delicious!

Ingredients

For the Soup:

  • 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

Instructions

  1. Prepare Bean Puree: Open one can of cannellini beans and transfer its content (beans + liquid) to a blender or food processor. Whizz until smooth and set aside.
  2. Saute Onion and Garlic: Heat the olive oil in a large pot over medium heat. Add the chopped onion, cook until soft and translucent. Stir in garlic and cook until fragrant.
  3. Add Ingredients: Include pureed beans, whole beans from the other two cans, canned tomatoes, chili flakes, bay leaf, herbs, broth, salt, and pepper.
  4. Simmer: Bring to a simmer, cover, and cook for 25-30 minutes, stirring occasionally.
  5. Finish and Serve: Turn off heat, stir in fresh parsley, adjust seasoning, and serve with a drizzle of olive oil, pepper, and bread.

Notes

  • Salt: Use low sodium vegetable broth, adjust salt if using different broth.

Nutrition

Find it online: http://bitezly.com/cannellini-bean-soup-recipe/