Welcome to the ultimate guide for a healthy, vibrant, and incredibly easy Cannellini Bean Soup recipe! Packed with an abundance of fresh vegetables, this heartwarming dish is a delicious way to nourish your body, perfect for any day of the week. Whether you’re aiming for a wholesome meal after an indulgent weekend or simply looking to use up those lingering vegetables in your crisper, this soup is a true kitchen hero.
Unveiling the Ultimate Cannellini Bean Soup: A Wholesome & Hearty Classic
There’s something truly magical about a bowl of homemade soup – it’s comforting, nourishing, and can transform simple ingredients into a meal that feels like a warm hug. This particular cannellini bean soup holds a special place in our family’s recipe collection, serving as our go-to solution for healthy weeknight dinners. Its charm lies not only in its delightful flavor profile but also in its incredible versatility and ease of preparation. This recipe was first shared way back in January 2017 and was one of the inaugural dishes published on this blog. Over the years, it has quietly become a staple for countless home cooks, yet the original presentation never quite captured its true essence. Today, we’re giving this beloved classic the spotlight it deserves, complete with updated insights, clearer instructions, and fresh photography to inspire you.
This soup is a testament to the power of simple, wholesome ingredients coming together in harmony. It’s robust enough to satisfy even the biggest appetites, yet light enough to leave you feeling energized. The beauty of this recipe is how easily it adapts to what you have on hand, making it a fantastic way to minimize food waste while maximizing flavor and nutrition. We truly believe that once you try this cannellini bean soup, it will swiftly earn its place among your family’s most cherished recipes, just as it has in ours.
Why This Cannellini Bean Soup Will Become Your Family’s Favorite
Beyond its delicious taste, this Cannellini Bean Soup offers a multitude of benefits that make it an indispensable part of a balanced diet. Cannellini beans, also known as white kidney beans, are nutritional powerhouses. They are rich in protein, making this soup incredibly satisfying and a fantastic plant-based protein source. Furthermore, they are loaded with fiber, which is crucial for digestive health and helps keep you feeling full for longer. This makes the soup an excellent choice for managing weight and maintaining steady energy levels throughout the day.
The generous array of vegetables ensures a significant intake of essential vitamins, minerals, and antioxidants. From the immune-boosting properties of garlic and onion to the vitamin C in cabbage and the various nutrients in carrots and cauliflower, every spoonful is packed with goodness. It’s a low-calorie, nutrient-dense meal that supports overall well-being. Additionally, its simple preparation means you can have a healthy, homemade dinner on the table in under an hour, making it ideal for busy weeknights when time is of the essence. This soup also shines as a budget-friendly option, utilizing common pantry staples and versatile vegetables. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is designed for success, promising a hearty and flavorful experience every time.
Key Ingredients for a Flavorful Cannellini Bean Soup
Creating a truly memorable cannellini bean soup starts with understanding the role each ingredient plays. Here’s a closer look at what you’ll need and why these components are essential for building a rich, well-balanced flavor profile:
- Olive Oil: The foundation of our soup, olive oil is used to sauté the aromatics, building the initial layer of flavor. Its fruity notes complement the vegetables beautifully. Feel free to substitute with coconut oil, grapeseed oil, or any other cooking oil you prefer.
- Cannellini Beans: These creamy, mild-flavored white beans are the star of the show, providing a hearty texture and significant protein. While the soup is named after them, you can absolutely substitute with other white beans like great northern or navy beans if cannellini beans are unavailable. Ensure they are drained and rinsed well if using canned.
- Canned Diced Tomatoes: Diced tomatoes add a touch of acidity and sweetness, brightening the soup and contributing to its rich broth. They also provide a rustic texture and a vibrant color.
- Chicken Stock: This provides a deeply savory base for the soup. For a vegetarian or vegan version, easily swap chicken stock for high-quality vegetable stock. You can also adjust the amount to achieve your desired soup consistency—use more for a thinner, brothier soup.
- Green Cabbage: Sliced cabbage adds a delightful mild earthiness and a tender-crisp texture. It cooks down beautifully, absorbing the flavors of the broth. Savoy cabbage or even thinly sliced sugarloaf cabbage make excellent alternatives.
- Cauliflower: Cubed cauliflower adds bulk, a subtle nutty flavor, and extra nutrients. This recipe is incredibly adaptable, so feel free to throw in whatever veggies you have on hand, such as zucchini, spinach, kale, bell peppers, or even broccoli.
- Carrots: Diced carrots contribute natural sweetness, vibrant color, and essential vitamins, softening beautifully during the simmer.
- Celery: Along with carrots and onion, celery forms the classic ‘mirepoix,’ providing an aromatic base and a crisp texture that adds depth to the soup.
- Onion: A fundamental aromatic, diced onion sweetens and deepens the soup’s flavor as it sautés. Use brown onion for its robust flavor.
- Garlic: Minced garlic offers a pungent, savory kick that is indispensable in almost any savory dish, enhancing the overall aroma and taste of the soup.
- Italian Seasoning: This blend of dried herbs like oregano, basil, thyme, rosemary, and marjoram imparts the characteristic Mediterranean flavor to the soup. If you don’t have a pre-mix on hand, a simple combination of 1 teaspoon dried oregano and 1 teaspoon dried thyme works perfectly.
- Cayenne Pepper: For a gentle warmth and a subtle kick, a touch of cayenne pepper is added. You can use chili flakes if you prefer a different kind of heat, or adjust the amount to your personal spice preference.
- Salt + Pepper: Essential for seasoning, these simple spices bring all the flavors together and enhance the natural taste of the vegetables and beans. Always season to taste throughout the cooking process.
Crafting Your Perfect Cannellini Bean Soup: Step-by-Step Guide
Making this hearty cannellini bean soup is straightforward, and we’ve provided instructions for both stovetop and Instant Pot methods to suit your cooking style. Follow these simple steps for a truly satisfying meal:
Method 1: Stovetop Simplicity
- Step 1: Sauté the Aromatics. Heat your chosen oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Once the oil shimmers, add the diced onion, celery, carrot, and minced garlic. Cook, stirring frequently, for about 3-5 minutes, or until the onion becomes soft and translucent and the aromatics are fragrant. This step is crucial for building the foundational flavors of your soup.
- Step 2: Add Harder Vegetables. Introduce the cubed cauliflower and thinly sliced cabbage to the pot. Continue to cook and stir for another 1-2 minutes. This brief sauté helps to slightly soften these vegetables and allows them to absorb some of the initial flavors.
- Step 3: Combine Liquids and Seasonings. Pour in the stock and canned diced tomatoes. Add the drained and rinsed cannellini beans. Season generously with Italian seasoning, cayenne pepper (if using), salt, and black pepper. Stir everything thoroughly to combine all the ingredients and ensure the seasonings are well distributed.
- Step 4: Simmer to Perfection. Bring the soup to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for at least 20 minutes. Continue simmering until all the vegetables are tender-crisp and the flavors have melded beautifully. You can simmer for longer if you prefer a softer texture for your vegetables.
- Step 5: Serve and Enjoy! Ladle the hot soup into bowls. Serve as is for a simple, wholesome meal, or elevate it with your favorite toppings such as a sprinkle of grated Parmesan cheese, a swirl of extra virgin olive oil, a dash of fresh parsley, or a side of warm, crusty bread for dipping. Enjoy this comforting and nutritious soup!
Method 2: Instant Pot / Electric Pressure Cooker Efficiency
- Step 1: Sauté in the Instant Pot. Select the ‘Sauté’ mode on your Instant Pot or electric pressure cooker. Once hot, add the oil. Then, add the diced onion, carrot, celery, and minced garlic. Cook, stirring regularly, for 3-5 minutes until the onion is soft and fragrant.
- Step 2: Add Remaining Ingredients & Pressure Cook. Turn off the sauté function. Add all the remaining ingredients—cauliflower, cabbage, stock, diced tomatoes, cannellini beans, Italian seasoning, cayenne pepper, salt, and pepper—to the Instant Pot. Stir gently to combine. Secure the lid, ensure the venting knob is sealed, and set to high pressure for 20 minutes. Once cooking is complete, carefully perform a quick release of the steam.
- Step 3: Rest, Serve, and Savor. Allow the soup to rest in the Instant Pot for a few minutes after the pressure release. This allows the flavors to further develop and the soup to thicken slightly to a perfect consistency. Serve hot with your favorite toppings, such as grated Parmesan cheese, a dollop of pesto, or a slice of artisan crusty bread. Enjoy your quick and delicious meal!
Expert Tips for the Best Cannellini Bean Soup
- Don’t Skimp on Sautéing: Properly sautéing the onion, celery, carrot, and garlic is the secret to a flavorful base. Take your time with this step until the vegetables are softened and aromatic.
- Taste and Adjust: Always taste your soup before serving. You might need to add more salt, pepper, or a pinch more cayenne to suit your preference. A splash of lemon juice or a dash of balsamic vinegar at the end can also brighten the flavors.
- Customize Your Veggies: This recipe is a canvas for whatever vegetables you have. Feel free to add spinach, kale (stir in during the last 5 minutes of simmering), zucchini, bell peppers, or even small pasta shapes like ditalini or orzo for a heartier meal.
- Herbs Make a Difference: While Italian seasoning is great, don’t hesitate to add fresh herbs like parsley, basil, or oregano just before serving for an extra layer of freshness.
- Make it Creamy: For a slightly creamier texture, you can blend about 1-2 cups of the finished soup with an immersion blender or in a regular blender, then stir it back into the pot. This thickens the soup naturally without adding cream.
Storage and Meal Prep Advice
This cannellini bean soup is an excellent choice for meal prepping, as it tastes even better the next day after the flavors have had more time to meld. To store, allow the soup to cool completely to room temperature. Transfer it to an airtight container and store in the refrigerator for up to 4 days. For longer storage, this soup freezes beautifully. Portion the cooled soup into freezer-safe containers or bags and freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and gently reheat on the stovetop over medium-low heat, or in the microwave, adding a splash of stock or water if it’s too thick.
More Delightful Soup Recipes to Explore
If you’ve enjoyed this wholesome cannellini bean soup, you’re in for a treat! Our collection features a wide variety of comforting and delicious soup recipes perfect for any season and occasion. Discover new favorites and expand your culinary repertoire with these scrumptious options:
- Hearty Vegetable Barley Soup
- Creamy Cauliflower and Bacon Soup
- Classic Potato and Leek Soup
- Rich Roasted Pumpkin and Sweet Potato Soup
- Flavorful Italian Vegetable Orzo Soup
- Or, explore our entire collection of Soup Recipes for endless inspiration!
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📋 RECIPE CARD: Wholesome & Hearty Cannellini Bean Soup
Cannellini Bean Soup
4
10 minutes
30 minutes
40 minutes
A comforting and healthy cannellini bean soup brimming with fresh vegetables. This delicious recipe comes together quickly, making it a perfect solution for using up any leftover veggies in your crisper or for a nutritious weeknight meal.
Ingredients
- 1 tablespoon olive oil
- 1 400g / 15 oz can cannellini beans , drained and rinsed
- 1 400g / 14.5 oz can diced tomatoes
- 500 ml / 2 cups chicken or vegetable stock , use more if you prefer a thinner soup
- ½ head green/savoy cabbage, thinly sliced
- ½ cauliflower, cubed
- 3 medium carrots, thinly sliced
- 4 celery stalks, thinly sliced
- 1 brown onion, diced
- 2 cloves garlic, minced
- 2 tsps Italian Seasoning, OR 1 teaspoon Oregano & 1 teaspoon Thyme
- ½ teaspoon Cayenne pepper, OR more if you like spicy
- Salt + Pepper, to taste
Instructions
Stovetop Version
- Heat oil in a large pot over medium heat. Add onion, celery, carrot and garlic and cook, stirring for 3 minutes, until the onion is soft.
- Add cauliflower and cabbage and continue to cook, stirring, for 1-2 minutes.
- Add stock, diced tomatoes, cannellini beans and season with Italian seasoning, salt, pepper and cayenne pepper and stir to combine.
- Bring to boil and let simmer for 20 minutes, or until vegetables are cooked.
- Serve as is or with your favorite toppings (Parmesan, crusty bread etc) and enjoy.
Instant Pot (IP) / Electric Pressure Cooker Version
- Select sauté mode on IP or pressure cooker. Heat the oil, then add onion, carrot, celery and minced garlic and cook, stirring regularly, for 3-5 minutes.
- Add everything else in the IP or pressure cooker. Set to high pressure for 20 minutes. Release the steam.
- Let the soup rest in the IP or pressure cooker for a few minutes to allow it to thicken slightly. Serve as is or with your favorite toppings (Parmesan, crusty bread etc) and enjoy.
Notes
SUBSTITUTIONS
- Olive Oil: You can use coconut, grapeseed, or any preferred cooking oil.
- Cannellini Beans: While these give the soup its signature name, feel free to substitute with other white beans like great northern or navy beans.
- Chicken Stock: For a vegetarian or vegan version, easily swap chicken stock for vegetable stock.
- Green Cabbage: Savoy or thinly sliced sugarloaf cabbage can be used as alternatives.
- Cauliflower: This recipe is incredibly adaptable! Feel free to add any other vegetables you have on hand, such as zucchini, spinach, kale, or bell peppers.
- Italian Seasoning: If you don’t have a pre-mixed Italian seasoning blend, a simple combination of 1 teaspoon dried oregano and 1 teaspoon dried thyme works perfectly.
- Cayenne Pepper: For a different kind of heat, or if you prefer a milder kick, chili flakes are a great substitute. Adjust the amount to your spice preference.
STORING: Store leftover soup in an airtight container in the fridge for up to 4 days. For longer storage, freeze for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove or in the microwave.
NUTRITION: Nutrition information is a rough estimate based on a single serving and may vary depending on exact ingredients and portion sizes.
Nutrition Information:
Yield: 4
Serving Size: bowl
Amount Per Serving:
Calories: 203Carbohydrates: 34gFiber: 10gSugar: 9gProtein: 11g
★★ HAVE YOU MADE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!
First Published: June 27, 2018
Last Updated: March 20, 2019 – no changes to the recipe, just updated with more photos, tips and tricks.