Description
A warm and comforting soup made with creamy cannellini beans, fresh vegetables, and fragrant herbs, perfect for chilly days.
Ingredients
Scale
- 2 cans (15 oz each) cannellini beans or 1 ½ cups dried beans
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, chopped
- 2 stalks celery, diced
- 4 cups vegetable or chicken broth
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 2 cups spinach or kale, roughly chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Lemon juice, for serving (optional)
Instructions
- If using dried beans, soak them overnight in water, then cook until tender (about 1-1.5 hours). If using canned beans, simply drain and rinse them before use.
- In a large soup pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing until they soften, about 5-7 minutes.
- Stir in the minced garlic, thyme, and rosemary, cooking for an additional minute until fragrant.
- Pour in the broth, add the cannellini beans, and bring to a simmer. Season with salt and pepper to taste.
- Allow the soup to simmer for about 20 minutes, letting the flavors meld together. If using greens, add them during the last few minutes, allowing them to wilt.
- Taste and adjust the seasoning as necessary. A squeeze of lemon juice before serving adds brightness.
- For added creaminess, blend a portion of the soup and mix back in.
Notes
Serve hot with rustic bread or salad. Optionally drizzle with olive oil or sprinkle with Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: cannellini bean soup, Italian soup, vegetarian soup, comfort food, healthy soup