Cannellini bean soup, or white bean soup, is a hearty, vegetarian soup recipe made with simple, nutritious ingredients and just one pot. Serve it with a side salad or crusty bread for a filling, comfort food meal!
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The Best Bean Soup
Soup recipes are our go-to when the weather is chilly. They’re the ultimate comfort food!
And this cannellini bean soup recipe couldn’t be easier to make. Featuring canned cannellini beans, it comes together with minimal prep time and a total time of just over 30 minutes.
It features easy-to-find ingredients and lots of veggies in a warm, savory broth that will fill you up and satisfy your cravings with cozy flavors. Make a big batch to keep on hand, and you can have healthy meals in minutes the rest of the week!
Ingredients You’ll Need
Below is an overview of the ingredients and instructions for this recipe. Be sure to scroll down to the recipe card below for the complete details and nutrition information!
- Cannellini Beans – Use canned cannellini beans to save time.
- Broth – Either chicken broth or vegetable broth will work. Look for low-sodium varieties to avoid overpowering the soup.
- Olive Oil – This sautés the veggies, creating a slight caramelization and enhancing their flavor.
- Veggies – Yellow onion, zucchini, carrots, celery, garlic, and baby spinach add color, nutrients, flavor, and bulk to the soup.
- Seasonings – You’ll need Italian seasoning, sea salt, and black pepper.
- Parmesan – Use a block of cheese, and grate it yourself for the best taste and texture! Pre-grated varieties contain anti-caking agents that prevent them from melting well.
How to Make Cannellini Bean Soup with Vegetables
- Blend the beans. Rinse and drain part of the beans. Then, place them in a blender or food processor with broth. Blend until smooth.
- Sauté the vegetables. Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté until tender. Then, add the garlic, crushed red pepper, and dried herbs. Continue to cook until fragrant.
- Combine the ingredients. Add the pureed bean mixture to the pot along with the remaining beans, broth, salt, pepper, and crushed red pepper. Simmer to enhance the flavor. Then, stir in the spinach and zucchini, and continue to cook until the zucchini is soft.
- Serve. Adjust the seasonings to taste, and divide the soup into bowls. Garnish with parmesan and fresh parsley, and enjoy warm!
- Garnishes – Top your white bean soup with fresh parsley and extra parmesan cheese. Then, add croutons or crispy chickpeas for extra flavor and crunch.
- Bread – Pair your soup with a thick, crusty bread, pita, or focaccia.
- Salad – Add even more nutrients to your meal with a side salad like our crispy rice salad or Middle Eastern cobb salad.
- Sandwiches – Do a pick-two situation with a grilled cheese sandwich or turkey caprese sandwich on the side.
How to Store and Reheat
- Store leftover soup in an airtight container in the fridge for up to five days.
- Freeze cooled soup for up to three months. For easy portions, freeze it in soup cubes first. Then, transfer the cubes to a sealable bag or airtight container. You’ll have single-serving portions ready to grab and go!
- Reheat frozen or thawed soup in the microwave or in a pot over medium heat on the stove.
Common Questions About This Cannellini Bean Soup Recipe
Great northern beans are large white beans that have a mild, slightly nutty flavor. Meanwhile, cannellini beans are slightly smaller and creamier in texture.
Feel free to add more seasonings to enhance the flavor of the soup even more.
Yes, but you’ll want to cook them according to the package instructions before adding them to the soup.
More Hearty Soup Recipes
- Slow Cooker Lentil Soup
- Easy Roasted Cauliflower Soup Recipe
- Roasted Butternut Squash Soup with Feta
- Creamy Mushroom Soup
Easy Cannellini Bean Soup with Vegetables
- 2 15 ounce cans cannellini beans, divided
- 4 cups chicken broth divided (can sub with vegetable)
- 2 Tablespoons extra virgin olive oil
- 1 medium yellow onion diced
- 1 cup diced carrots about 3 carrots
- 2 sticks celery diced
- 4 cloves garlic minced
- 1 teaspoon crushed red pepper
- 1 Tablespoon Italian seasoning
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 4 cups chopped fresh baby spinach
- 1 large zucchini cut into 1-inch squares
- 1/4 cup Parmesan cheese plus more for serving
- Garnish: chopped fresh parsley
- Rinse and drain 1 can of beans. Place the beans in a blender or food processor with 1 cup of broth. Blend until smooth and set aside. Do not blend all of the beans, only 1 can. The pureed beans will make the soup extra creamy. Rinse and drain the remaining beans and set aside.2 15 ounce cans cannellini beans, divided, 4 cups chicken broth
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté until the vegetables are tender, about 5 minutes. Add the garlic, crushed red pepper, dried herbs and cook for an additional minute.2 Tablespoons extra virgin olive oil, 1 medium yellow onion, 1 cup diced carrots, 2 sticks celery, 4 cloves garlic, 1 teaspoon crushed red pepper, 1 Tablespoon Italian seasoning, 1 teaspoon sea salt, 1/2 teaspoon black pepper
- Add the pureed bean mixture, whole beans, remaining broth, salt, pepper, and crushed red pepper. Let it simmer for 15 minutes.
- Add the spinach and zucchini and simmer for an additional 10 minutes or until the zucchini is soft. Garnish with Parmesan cheese. Taste and season with additional salt and pepper, if necessary.4 cups chopped fresh baby spinach, 1 large zucchini, 1/4 cup Parmesan cheese
- Ladle the soup into bowls and garnish with fresh parsley and extra Parmesan cheese, if desired.Garnish: chopped fresh parsley
Nutrition information is automatically calculated, so should only be used as an approximation.