Easy Cannellini Bean Soup with Vegetables

4.41 from 5 votes

Make this easy cannellini bean soup with vegetables in one pot on the stove for a hearty, healthy comfort food recipe!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Keyword: cannellini bean soup, white bean soup

Servings: servings

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