Description
A hearty Italian soup made with cannellini beans, vegetables, and fresh herbs. It’s creamy, comforting, and perfect for any occasion.
Ingredients
Scale
- 2 cups cannellini beans, cooked (or 2 cans, drained and rinsed)
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 bay leaf
Instructions
- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until softened.
- Add garlic and herbs: Add minced garlic, rosemary, thyme, and bay leaf. Cook for 1-2 minutes until fragrant.
- Add beans and broth: Add the cooked cannellini beans and vegetable broth to the pot. Stir well and bring to a boil.
- Simmer: Reduce heat to low and simmer for 20-25 minutes, allowing the flavors to meld together.
- Blend partially: Use an immersion blender to blend part of the soup, leaving some beans and vegetables whole for texture.
- Season and serve: Adjust seasoning with salt and pepper. Serve hot, garnished with olive oil or fresh herbs.
Notes
- For extra flavor, add a splash of white wine before adding the beans.
- If using dried beans, soak them overnight and cook them until tender before adding to the soup.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 7g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 8g
Keywords: Italian White Bean Soup, Cannellini Bean Soup, White Bean Vegetable Soup