This Cannellini Bean Soup is warm and hearty, filled with creamy beans and fresh veggies. It’s a cozy dish perfect for chilly days!
The best part? It’s super easy to make! Just toss everything in a pot, let it simmer, and enjoy a bowl of comfort. I love topping it with a sprinkle of cheese! 🧀
Key Ingredients & Substitutions
Olive Oil: This adds healthy fat and flavor to the soup. Feel free to swap it with avocado oil or even butter if you prefer a richer taste.
Onion: A medium onion is perfect for building flavor. If you’re in a pinch, shallots or leeks can be good substitutes.
Garlic: Freshly minced garlic enhances the soup’s aroma. If you don’t have fresh, garlic powder can work too, but use less—about 1/4 teaspoon will do.
Carrots: These add sweetness and texture. You can substitute with parsnips or sweet potatoes for a different flavor.
Cannellini Beans: The star of the dish! If you’re out, navy beans or great northern beans are good alternatives. You can also use dried beans; just soak and cook them first.
Broth: Vegetable broth keeps it plant-based, while chicken broth adds deeper flavor. Use water if you don’t have either, but it might be a bit bland.
Spinach: Fresh spinach makes the soup bright and nutritious. Kale or Swiss chard can also work, but remember they’ll take a bit longer to cook down.
How Do You Achieve the Best Flavor with Sautéing?
Sautéing the onion, garlic, and carrots is a crucial step for creating depth in your soup’s flavor. Here’s how to do it right:
- Use medium heat to avoid burning the oil. Start with onion, as it takes longer to soften.
- Add the garlic after the onions are translucent to prevent it from burning. Garlic cooks quickly!
- Don’t rush—give the veggies enough time to soften and blend together for maximum flavor.
This technique builds a flavor base that truly makes your Cannellini Bean Soup shine! Enjoy every spoonful.
Cannellini Bean Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 1 (14 oz) can diced tomatoes or 1 cup fresh cherry tomatoes, halved
- 3 cups cooked cannellini beans (or 2 cans, drained and rinsed)
- 4 cups vegetable or chicken broth
- 2 cups fresh spinach leaves
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh parsley, chopped
- Grated Parmesan cheese, for garnish (optional)
How Much Time Will You Need?
This delicious Cannellini Bean Soup will take you about 10 minutes to prep and 25 minutes to cook, giving you a total of about 35 minutes to enjoy this comforting dish. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the chopped onion. Sauté until the onion has softened and turned translucent, which should take about 5 minutes. This step is key for building a tasty flavor base!
2. Add Garlic and Carrots:
Next, toss in the minced garlic and sliced carrots. Cook these together for another 3-4 minutes. You want the garlic to become fragrant and the carrots to start softening. Stir occasionally to avoid burning the garlic!
3. Incorporate Tomatoes:
Stir in the diced tomatoes or halved cherry tomatoes. Allow the mixture to cook for about 2-3 minutes. The tomatoes will release their juices, adding richness to the soup.
4. Mix in Beans and Broth:
Now it’s time for the star ingredients! Add the cannellini beans and broth to the pot, along with the thyme. Bring the soup to a boil, then reduce the heat and let it simmer gently for about 20 minutes. This is where all the flavors meld together beautifully!
5. Add Spinach:
After simmering, stir in the fresh spinach leaves. Cook them just until they wilt, which will take about 2 minutes. Season your soup with salt and pepper to taste, giving it that perfect finish.
6. Serve and Enjoy:
Ladle the warm soup into bowls for serving. Don’t forget to sprinkle some fresh parsley and grated Parmesan cheese on top for added flavor if you like. Enjoy your comforting bowl of Cannellini Bean Soup!
Can I Use Canned Beans Instead of Dried?
Absolutely! Using canned cannellini beans is a great time-saver. Just drain and rinse them before adding to the soup. You can skip the soaking and cooking time that dried beans require!
How to Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. For longer storage, you can freeze the soup! Just make sure to leave some space in the container for expansion.
What Can I Substitute for Spinach?
If you don’t have spinach on hand, kale or Swiss chard make excellent substitutes. Just chop them coarsely and add them to the soup, allowing a few extra minutes for them to soften.
Can I Make This Soup Vegan?
Yes! Simply use vegetable broth instead of chicken broth, and you’re good to go. All the ingredients are naturally plant-based, making this a hearty vegan option.