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–+ servings
Cannellini Bean Soup

Savor the Comfort of Easy Cannellini Bean Soup Delight

Enjoy a warm, comforting bowl of Cannellini Bean Soup that's simple to prepare and perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 can Cannellini Beans Provides creaminess and protein; can substitute with great northern or navy beans.
  • 2 tablespoons Olive Oil Adds richness and flavor; can substitute with vegetable broth for a lower fat option.
  • 1 medium Onion Chopped; yellow or white onion works best.
  • 3 cloves Garlic Minced; fresh garlic preferred for a stronger taste.
  • 1 can Canned Cherry Tomatoes Regular diced tomatoes can be used in a pinch.
  • 1/2 teaspoon Chili Flakes Adjust according to your spice preference.
  • 1 leaf Bay Leaf Contributes depth to flavor; remember to remove it before serving.
  • 1 teaspoon Dried Basil Fresh herbs can substitute, adjusting quantities as needed.
  • 1 teaspoon Dried Rosemary Fresh herbs can substitute, adjusting quantities as needed.
  • 4 cups Vegetable Broth Chicken broth can be an alternative.
  • to taste Salt Enhances flavors.
  • to taste Pepper Enhances flavors.
For Garnishing
  • 1/4 cup Fresh Parsley or Basil Offers freshness and a beautiful garnish; optional but recommended.

Equipment

  • food processor
  • large pot

Method
 

Step-by-Step Instructions for Cannellini Bean Soup
  1. Begin by blending one can of cannellini beans with their liquid in a food processor or blender until smooth and creamy. Set aside.
  2. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add one chopped onion and sauté for 4-5 minutes until translucent. Stir in minced garlic and cook for an additional 40 seconds until fragrant.
  3. Add the prepared bean puree, remaining whole cannellini beans, canned cherry tomatoes, chili flakes, bay leaf, basil, and rosemary to the pot. Pour in 4 cups of vegetable broth and stir well.
  4. Increase heat to medium-high to reach a gentle boil, then reduce to low, cover, and simmer for 25-30 minutes, stirring occasionally.
  5. Remove from heat, discard bay leaf, and stir in chopped parsley or basil. Adjust seasoning as needed.
  6. Ladle soup into bowls, garnishing with a drizzle of olive oil and additional herbs. Serve with crusty bread.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 700IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

For an even creamier soup, consider adding a splash of cream or a dollop of Greek yogurt before serving.

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