Picture a steaming bowl of cannellini bean soup, with its comforting aroma of garlic and thyme wafting through your kitchen.
There’s something about this Italian classic that’s both simple and indulgent, perfect for a cozy night in.
As the beans, vegetables, and herbs simmer together, they transform into a heartwarming delight that promises satisfaction with every spoonful.
Let’s bring this delicious and easy dish to life and savor its warmth together.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 knife
- 1 cutting board
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cans cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups kale, chopped
- 1 tablespoon lemon juice
- 1/2 cup grated Parmesan cheese (optional)
Cook & Prep Time
To efficiently manage your time while preparing and cooking Cannellini Bean Soup, you can follow this timeline:
- Reading & Preparation (5 minutes)
- Read through the entire recipe to familiarize yourself with the steps and ingredients.
- Gather all the necessary equipment and ingredients listed in the recipe.
- Prep Work (10 minutes)
- Dice the medium onion.
- Mince the garlic cloves.
- Peel and dice the carrots.
- Dice the celery stalks.
- Chop the kale.
- Drain and rinse the cannellini beans.
- Cooking (45 minutes)
- *Minute 1-5:* Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent.
- *Minute 6-10:* Stir in the minced garlic, carrots, and celery, cooking for another 5 minutes.
- *Minute 11-15:* Add the cannellini beans, vegetable broth, dried thyme, salt, black pepper, and red pepper flakes to the pot.
- *Minute 16:* Bring the mixture to a boil.
- *Minute 17-45:* Reduce the heat to simmer for 30 minutes.
- Final Steps (10 minutes)
- *Minute 46-50:* Stir in the chopped kale and lemon juice, cooking for an additional 5 minutes.
- *Minute 51-60:* Remove the pot from heat and let the soup rest for 10 minutes before serving.
- Serving (5 minutes)
- Serve the soup hot, garnished with grated Parmesan cheese if desired.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, carrots, and celery, cooking for another 5 minutes.
Add the cannellini beans, vegetable broth, dried thyme, salt, black pepper, and red pepper flakes to the pot.
Bring the mixture to a boil, then reduce the heat to simmer for 30 minutes.
Stir in the chopped kale and lemon juice, cooking for an additional 5 minutes.
Remove the pot from heat and let the soup rest for 10 minutes before serving.
Serve the soup hot, garnished with grated Parmesan cheese if desired.
Serving Tips
- Crusty Bread: Serve with a slice of crusty bread to soak up the flavorful broth.
- Side Salad: Pair with a fresh green salad for a balanced and light meal.
- Grilled Cheese Sandwich: Enjoy alongside a grilled cheese sandwich for a comforting and hearty combination.
- Crackers: Add a side of crackers for a crunchy texture contrast.
- Steamed Vegetables: Complement the soup with a side of lightly steamed vegetables for added nutrients.
Storage
Store leftover cannellini bean soup in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze in portions for up to 3 months.
Reheat gently before serving.
Freezing
To freeze Cannellini Bean Soup, allow it to cool completely.
Then transfer it to airtight containers or freezer bags.
Label with the date.
Freeze for up to 3 months.
Thaw before reheating.
Reheating
To reheat cannellini bean soup, gently warm it on the stove over low heat.
Stir occasionally.
Alternatively, microwave in a microwave-safe bowl, covered, for 2-3 minutes.
Stir halfway through.
Final Thoughts
Cannellini bean soup is a comforting and hearty dish that’s perfect for any occasion.
With its simple preparation and rich flavors, it’s a staple in Italian cuisine.
Feel free to experiment with additional herbs and spices to suit your taste.
Whether enjoyed as a light meal or a hearty appetizer, this soup is sure to delight.
Frequently Asked Questions
Can I Use Dried Beans Instead of Canned Cannellini Beans?
Yes, you can use dried beans. Soak 1 cup overnight, then cook them until tender before adding to the soup. Adjust cooking time as needed. This substitution offers a fresher taste but requires additional prep time.
What Can I Substitute for Kale in the Soup?
You can substitute kale with 2 cups of Swiss chard or spinach. Make certain you chop it finely for even cooking. Add it to the pot in the final 5 minutes, maintaining the soup’s texture and flavor balance.
How Can I Make This Soup More Filling?
To make the soup more filling, add 1 cup of cooked quinoa or barley for extra bulk. Incorporate 1 diced potato, simmering until tender. You can also mix in 1 cup of shredded chicken for added protein.
Is This Soup Suitable for a Vegan Diet?
Yes, it’s suitable if you omit Parmesan cheese. Make certain all ingredients are plant-based. Use 2 tablespoons nutritional yeast for a cheesy flavor. Substitute vegetable broth for chicken broth if the recipe calls for it. Enjoy your vegan delight!
Can I Add Meat to This Soup for Extra Protein?
Yes, you can add meat for extra protein. Sauté 200 grams of diced chicken or turkey with the onions until browned. Confirm thorough cooking by simmering in the broth, maintaining an internal temperature of 165°F before serving.
Cannellini Bean Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 2 cans cannellini beans drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- 2 cups kale chopped
- 1 tablespoon lemon juice
- 1/2 cup grated Parmesan cheese optional
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, carrots, and celery, cooking for another 5 minutes.
- Add the cannellini beans, vegetable broth, dried thyme, salt, black pepper, and red pepper flakes to the pot.
- Bring the mixture to a boil, then reduce the heat to simmer for 30 minutes.
- Stir in the chopped kale and lemon juice, cooking for an additional 5 minutes.
- Remove the pot from heat and let the soup rest for 10 minutes before serving.
- Serve the soup hot, garnished with grated Parmesan cheese if desired.
Notes
