Description
A hearty and comforting Cannellini Bean Soup made with tender white beans, fresh vegetables, and aromatic herbs simmered to perfection. This nutritious soup is perfect for a cozy meal and can be customized with kale or spinach and a splash of lemon juice for added brightness.
Ingredients
Scale
Beans
- 2 cups dried cannellini beans (or 4 cups canned, drained and rinsed)
Vegetables
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup kale or spinach, chopped (optional)
Liquids and Herbs
- 4 cups vegetable broth (or chicken broth)
- 1 can (14.5 oz) diced tomatoes, with their juices
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 1 bay leaf
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (optional, for serving)
Seasonings and Garnish
- Salt and pepper to taste
- Grated Parmesan cheese (optional, for serving)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare Beans: If using dried cannellini beans, soak them in water overnight. Rinse and drain before using. If using canned beans, simply drain and rinse thoroughly.
- Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables have softened and the onion is translucent.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Broth and Beans: Pour in the vegetable broth and add the soaked or canned cannellini beans, diced tomatoes with their juices, thyme, and bay leaf. Stir to combine.
- Simmer Soup: Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 30-40 minutes, stirring occasionally, until the beans are tender and flavors have melded together.
- Blend Soup (Optional): For a creamier texture, partially blend the soup using an immersion blender or remove a cup of soup and blend in a regular blender, then return to the pot.
- Add Greens: Stir in kale or spinach during the last 5 minutes of cooking, allowing it to wilt.
- Season and Finish: Season the soup with salt and pepper to taste. Stir in lemon juice if using to add brightness.
- Serve: Ladle the hot soup into bowls and garnish with grated Parmesan cheese and fresh parsley. Enjoy!
Notes
- Soaking dried beans overnight reduces cooking time and improves texture.
- For a vegetarian version, use vegetable broth; for richer flavor, chicken broth can be used.
- Adjust the amount of garlic according to your taste preference.
- Partial blending creates a thicker texture while keeping some beans whole for bite.
- Adding lemon juice at the end brightens the flavors wonderfully.
- Parmesan cheese adds a savory depth but can be omitted for a dairy-free option.
