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Delicious Cannellini Bean Soup Recipe for Cozy Nights

Warm up with this comforting Cannellini Bean Soup, packed with flavor and nutrition. It’s a delightful dish that combines creamy cannellini beans with fresh herbs and vegetables.

Ingredients

Scale
  • 2 cups cannellini beans (dried or canned)
  • 4 cups low-sodium vegetable broth (or chicken broth)
  • 2 tablespoons extra virgin olive oil (or avocado oil)
  • 1 onion, diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 3 garlic cloves, minced
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 cups fresh spinach or kale (or Swiss chard)
  • Juice of 1 lemon
  • Salt and pepper to taste

Instructions

  1. If using dried cannellini beans, soak them overnight in water, then rinse and drain. Cook them in boiling water until tender, about 45 minutes. If using canned, simply drain and rinse the beans.
  2. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add one diced onion, one diced carrot, and one diced celery stalk. Sauté for about 5-7 minutes until the vegetables are tender.
  3. Stir in 3 minced garlic cloves and cook for an additional minute until fragrant.
  4. Pour in 4 cups of vegetable broth and add the prepared cannellini beans. Toss in 2 sprigs of fresh thyme and 1 bay leaf. Bring the mixture to a boil, then reduce to a simmer.
  5. Let the soup simmer for about 20-25 minutes. This allows the flavors to meld beautifully.
  6. Stir in 2 cups of fresh spinach or kale and cook for another 5 minutes until wilted.
  7. Remove the thyme sprigs and bay leaf. Add salt and pepper to taste. Finish with a squeeze of lemon juice for brightness.
  8. Ladle the soup into bowls and drizzle with a little more olive oil if desired. Enjoy it warm with crusty bread!

Nutrition

Keywords: For a deeper flavor, consider adding a small piece of Parmesan rind while the soup simmers. If you enjoy a creamier soup, blend a portion of the soup and stir it back in. For a little heat, add red pepper flakes or diced jalapeños when sautéing the vegetables.