italian cannellini bean soup recipe

Written ByJenny Smyth Posted on
italian cannellini bean soup recipe
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The Best italian cannellini bean soup recipe

I’m so excited to share with you one of my family’s favorite recipes, Italian Cannellini Bean Soup. This hearty and comforting soup has been a staple in our household for years, and it’s perfect for any occasion.

Whether we’re looking for a quick and easy weeknight dinner or a delicious meal to serve at a family gathering, this soup never fails to impress. The best part?

It’s incredibly easy to make and packed with nutrients thanks to the cannellini beans, which are rich in fiber, protein, and minerals. I love serving this soup with a swirl of extra virgin olive oil and a sprinkle of grated Parmesan cheese for added flavor and texture.

My kids adore it, and I’m sure your family will too! One of the things I appreciate most about this recipe is its versatility – we’ve enjoyed it as a main course, served with crusty bread or over rice, or even as a side dish alongside roasted meats or vegetables.

The cannellini beans hold their shape beautifully after cooking, so you can enjoy them in all their creamy goodness without worrying about them becoming mushy or unappetizing. And let’s not forget about the incredible health benefits – by incorporating cannellini beans into your diet regularly, you’ll be supporting heart health, digestive health, and even bone health!

With all these perks and the fact that it’s so straightforward to prepare, I think it’s safe to say that Italian Cannellini Bean Soup is an absolute winner in our household.

Italian Cannellini Bean Soup

Italian Cannellini Bean Soup

4.8 from 1761 votes

A hearty and comforting Italian soup made with creamy cannellini beans, vegetables, and aromatic herbs. This rustic dish is perfect for a cozy meal and comes together in under an hour.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

2 tablespoons olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
4 cups vegetable broth
2 cans (15 oz each) cannellini beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 bay leaf
Salt and black pepper to taste
2 cups fresh spinach or kale
2 tablespoons lemon juice
Grated Parmesan cheese for serving

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add the onion, carrots, and celery, and cook for 5 to 7 minutes until the vegetables soften and the onion becomes translucent.
3Stir occasionally to prevent sticking.
4Add the minced garlic, dried rosemary, and dried thyme to the pot.
5Cook for 1 minute until the garlic is fragrant, stirring constantly to avoid burning.
6Pour in the vegetable broth, drained cannellini beans, diced tomatoes with their juices, and add the bay leaf.
7Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer for 20 minutes.
8The beans should be tender and the flavors well blended.
9Remove the bay leaf from the pot.
10Use an immersion blender to partially blend the soup, leaving some chunky pieces for texture.
11Alternatively, transfer 2 cups of the soup to a blender, blend until smooth, and stir back into the pot.
12Stir in the fresh spinach or kale and cook for 2 to 3 minutes until the greens are wilted and tender.
13Add the lemon juice, then season with salt and black pepper to taste.
14Ladle the soup into bowls and top with grated Parmesan cheese before serving.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Knife and cutting board
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 5mg🧂Sodium: 800mg🌾Total Carbs: 48g🥦Dietary Fiber: 12g🍬Sugars: 8g🥩Protein: 15g

📝Notes

For a creamier soup, blend a larger portion. You can substitute kale for spinach and add a pinch of red pepper flakes for heat. Store leftovers in the refrigerator for up to 4 days.

Watch Video Of How Italian Cannellini Bean Soup Works

This Italian cannellini bean soup is a reliable recipe that works for any occasion. I make it for busy weeknights when I need something quick and for Sunday dinners when the whole family gathers. It is affordable, healthy, and always a hit.

The leftovers taste even better the next day so I usually double the batch. Store the soup in an airtight container in the fridge for up to five days. To reheat just warm it on the stove over medium low heat stirring occasionally.

If it thickens too much add a splash of broth or water. For serving try topping each bowl with fresh parsley, a squeeze of lemon, or a sprinkle of Parmesan cheese. It also goes great with a side salad or roasted vegetables.

This soup is a staple in my kitchen and I think it will become one in yours too.

❓ Frequently Asked Questions About Italian Cannellini Bean Soup

1. Can I use dried cannellini beans instead of canned?

Yes you can use dried beans. Soak them overnight then drain and rinse. Cook them in the soup for about 1 to 1.5 hours until tender. You may need to add extra broth or water as they absorb liquid. Dried beans give a creamier texture but require more time.

2. What can I substitute for cannellini beans?

Great northern beans or navy beans work well as substitutes. They have a similar mild flavor and creamy texture. You can also use chickpeas but the soup will have a slightly different taste and texture. Avoid red kidney beans as they are too firm and change the flavor.

3. How do I make this soup thicker?

To thicken the soup mash about one cup of the cooked beans against the side of the pot with a spoon. Stir them back into the soup. Alternatively you can blend a small portion of the soup with an immersion blender. This creates a creamy consistency without adding any flour or cream.

4. Can I freeze Italian cannellini bean soup?

Yes this soup freezes very well. Let it cool completely then transfer to airtight containers. Leave some space for expansion. It will keep for up to three months. Thaw in the refrigerator overnight and reheat on the stove. The flavors actually get better after freezing.

5. What herbs go best with this soup?

Rosemary is the classic herb for this soup. Fresh or dried rosemary pairs perfectly with cannellini beans. Thyme and sage also work well. Add them at the same time as the garlic. Avoid strong herbs like oregano or basil as they can overpower the mild bean flavor.

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