This Cannellini Bean Soup is warm, hearty, and super easy to make! Packed with creamy beans and fresh veggies, it’s a dish that feels like a big hug in a bowl.
It’s perfect for chilly days when you need a little comfort. I love to pair it with crusty bread for dipping—you’ll want to have a second bowl, trust me!
Key Ingredients & Substitutions
Olive Oil: This adds richness to the soup. You can swap it with other oils like avocado or canola oil if you’re looking for something lighter or have an olive oil allergy.
Onion: A medium onion gives a nice base flavor. Yellow onions are great, but if you prefer a sweeter taste, use a red onion instead. Shallots could also work!
Garlic: Fresh garlic is the best for its punchy flavor. If you’re in a pinch, garlic powder can substitute; use about 1/8 teaspoon for each clove.
Cannellini Beans: These beans have a creamy texture. You could substitute with navy beans or great northern beans if cannellini isn’t available.
Vegetable Broth: For a deeper flavor, consider using low-sodium broth. You can also make it from bouillon cubes in water if that’s what you have on hand.
Spinach: Fresh spinach is best for a nice texture. You can use kale or Swiss chard as alternatives. If using frozen spinach, thaw and drain it before adding.
How Do I Ensure My Soup is Full of Flavor?
Building flavor is crucial! Here’s how:
- Sauté onions and garlic: Start with medium heat to soften the onions before adding garlic. This releases natural sugars, giving a sweet, aromatic base.
- Simmering: Let your soup simmer for at least 20 minutes. This melds the flavors beautifully and really enhances the taste.
- Seasoning: Don’t skimp on seasoning. Taste the soup and adjust salt and pepper just before serving to enhance all the ingredients.
These steps help create a warm, flavorful bowl of soup every time!
How to Make Cannellini Bean Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 2 cups fresh spinach leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, for garnish
How Much Time Will You Need?
This Cannellini Bean Soup takes about 10 minutes to prep and 30 minutes to cook. So, in total, you’ll need about 40 minutes from start to finish to create this delicious, comforting soup!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté it until it is soft and translucent, which takes about 5 minutes. This step builds the soup’s flavor right from the start!
2. Add Garlic:
Next, toss in the minced garlic and let it cook with the onions for another minute. You’ll want to keep an eye on it—garlic cooks quickly and will become fragrant!
3. Mix in Ingredients:
Stir in the diced tomatoes (don’t forget the juices!), drained and rinsed cannellini beans, vegetable broth, dried oregano, and dried basil. Mix everything together well.
4. Simmer the Soup:
Bring the mixture to a gentle boil. Once boiling, lower the heat and let it simmer uncovered for about 20 minutes. This allows all the flavors to meld together beautifully.
5. Add Spinach:
After simmering, add the fresh spinach leaves to the pot. Stir and let them cook for another 2-3 minutes until they wilt down.
6. Season to Taste:
Give your soup a taste, then add salt and freshly cracked black pepper to your liking. Adjust the seasoning until it tastes just right for you!
7. Serve and Enjoy:
Ladle the warm soup into bowls. For a little extra flair, garnish each bowl with fresh parsley. Enjoy it warm with some crusty bread or on its own—it’s sure to be a hit!
Can I Use Canned Beans Instead of Dried Beans?
Absolutely! Canned cannellini beans are perfect for this recipe as they are quick and convenient. Just make sure to drain and rinse them to remove excess sodium before adding them to the soup.
What Can I Use Instead of Vegetable Broth?
If you don’t have vegetable broth on hand, chicken broth works well too. For a lighter option, you can use water, but be sure to adjust the seasoning since water won’t add as much flavor.
Can I Add Other Vegetables?
Definitely! Feel free to add any vegetables you have, like carrots, celery, or zucchini. Just chop them into small pieces and sauté them with the onion at the beginning for a nice addition of flavor and nutrition.
How Long Do Leftovers Last?
Leftover cannellini bean soup can be stored in an airtight container in the fridge for up to 3 days. Just reheat it on the stove or microwave, stirring occasionally for even heating.