25+ Delicious Cannellini Bean Soup Recipes for Every Occasion

Cannellini beans, with their creamy texture and mild flavor, are a versatile ingredient that can elevate any soup.

Whether you’re looking for a hearty meal to cozy up with during colder months or a light and nutritious bowl of goodness, cannellini beans can do it all.

These white beans blend seamlessly into a variety of soups, bringing richness and depth to each dish.

From classic bean soups to creative combinations with vegetables, greens, and spices, the possibilities are endless. In this article, we’ve compiled 25+ delicious cannellini bean soup recipes that are perfect for any occasion.

Whether you enjoy a smooth, velvety texture or prefer a chunky, rustic style, you’re sure to find a recipe that will warm your heart and satisfy your cravings.

Let’s dive into these satisfying and flavorful cannellini bean soup recipes that will have you coming back for more!

25+ Delicious Cannellini Bean Soup Recipes for Every Occasion

Cannellini beans are an excellent choice for soups, adding both creaminess and a nutritious boost.

With their ability to pair well with a variety of vegetables, herbs, and spices, these soups are perfect for any season and occasion.

From classic comfort food to vibrant, vegetable-packed creations, the 25+ recipes shared here offer something for every palate.

Whether you’re a busy professional looking for a quick weeknight dinner or someone looking to impress guests with a gourmet touch, these cannellini bean soups will surely be a hit.

Give these recipes a try and enjoy the warm, nourishing comfort that comes with each bowl.

Cannellini Bean & Spinach Soup

This hearty soup combines the creamy texture of cannellini beans with the earthy flavor of fresh spinach, making it a nutritious and satisfying dish. The addition of garlic, onions, and vegetable broth enhances the flavors, while a touch of lemon juice gives the soup a refreshing finish.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 cups fresh spinach, chopped
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for another minute, until fragrant.
3. Stir in the cannellini beans, vegetable broth, and dried thyme. Bring the mixture to a boil.
4. Reduce heat to a simmer and cook for 10-15 minutes, allowing the flavors to meld together.
5. Add the spinach and cook for another 3-5 minutes until wilted.
6. Season with salt, pepper, and lemon juice.
7. Ladle the soup into bowls and garnish with fresh parsley before serving.

This soup is a perfect balance of rich and refreshing flavors, thanks to the creamy cannellini beans and the bright, green spinach. The addition of lemon juice helps to cut through the richness of the beans, while the thyme and garlic provide a savory depth. It’s a wonderful choice for a light yet filling meal. Enjoy this soup on a chilly evening for a wholesome and comforting experience.

Cannellini Bean & Tomato Soup

A bright and flavorful soup that combines the creamy goodness of cannellini beans with the sweet tanginess of tomatoes. The mix of garlic, basil, and a dash of balsamic vinegar rounds out the flavors, making this soup a perfect blend of comfort and freshness.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 4 cups vegetable broth
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until softened.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the cannellini beans, crushed tomatoes, vegetable broth, and balsamic vinegar. Bring the soup to a simmer.
4. Add the dried basil and season with salt and pepper.
5. Let the soup simmer for 15-20 minutes, allowing the flavors to blend together.
6. For a smoother texture, use an immersion blender to purée the soup, or carefully transfer half of the soup to a blender and blend until smooth, then return it to the pot.
7. Garnish with fresh basil leaves before serving.

The combination of creamy beans and tangy tomatoes creates a luscious soup that is rich in flavor and texture. The balsamic vinegar adds a subtle complexity to the soup, while the basil leaves provide a fragrant and fresh finish. This is a perfect dish for any occasion, as it can be served as a light meal or as a starter to a more elaborate dinner. The balance of acidity from the tomatoes and the earthiness from the beans is both satisfying and invigorating.

Spicy Cannellini Bean Soup

For those who enjoy a bit of heat, this spicy cannellini bean soup is an exciting option. With the heat from crushed red pepper and the warmth of cumin and smoked paprika, this soup delivers a bold and flavorful kick while still maintaining the creamy comfort of the beans.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes (adjust to taste)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes, until soft.
2. Add the garlic and diced carrot, cooking for another 2 minutes.
3. Stir in the cumin, smoked paprika, and crushed red pepper flakes, cooking for 1 minute until fragrant.
4. Add the cannellini beans and vegetable broth. Bring the soup to a boil.
5. Reduce the heat and simmer for 15 minutes, allowing the flavors to meld.
6. Season with salt and pepper to taste.
7. Serve with a garnish of fresh cilantro.

This soup is perfect for those who crave bold flavors with a little heat. The cumin and smoked paprika provide a warm, smoky backdrop, while the crushed red pepper adds a fiery twist. The cannellini beans help to mellow the spice with their creamy texture, creating a satisfying balance of heat and comfort. Garnished with fresh cilantro, this spicy soup is ideal for a cozy night in or as a main course with some crusty bread. It’s a wonderful combination of warmth, spice, and smoothness that will surely excite your taste buds.

Cannellini Bean & Kale Soup

A healthy and flavorful soup featuring the creamy richness of cannellini beans and the hearty, earthy texture of kale. The addition of garlic, onion, and vegetable broth creates a savory base, while a touch of lemon juice brightens the dish for a comforting, yet refreshing meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups chopped kale (stems removed)
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for an additional minute, until fragrant.
3. Stir in the cannellini beans, vegetable broth, and dried oregano. Bring the soup to a boil.
4. Once boiling, reduce heat to a simmer and cook for 10 minutes, allowing the flavors to meld.
5. Add the chopped kale and simmer for another 5-7 minutes, until the kale is tender.
6. Season the soup with salt, pepper, and lemon juice to taste.
7. Ladle the soup into bowls and garnish with fresh parsley before serving.

This cannellini bean and kale soup is a wholesome and satisfying dish, with the creamy beans and hearty kale complementing each other perfectly. The lemon juice adds a bright, zesty finish that enhances the savory flavors of the garlic and oregano. This is a perfect soup to enjoy on a chilly day when you’re looking for something healthy, yet filling. The combination of protein-packed beans and fiber-rich kale makes it a nourishing and comforting option for any time of the year.

Cannellini Bean & Leek Soup

A delicate and flavorful soup that combines the smoothness of cannellini beans with the subtle sweetness of leeks. This light yet hearty soup is perfect for those who enjoy a more refined flavor profile, with the leeks adding a gentle complexity to the dish.

Ingredients:

• 1 tablespoon olive oil
• 2 leeks, cleaned and sliced
• 3 garlic cloves, minced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 1/2 cup heavy cream (optional for richness)
• Fresh thyme sprigs for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sliced leeks and cook until soft and translucent, about 6-7 minutes.
2. Add the garlic and cook for an additional minute, until fragrant.
3. Stir in the cannellini beans, vegetable broth, and fresh thyme. Bring the soup to a boil.
4. Reduce heat to a simmer and cook for 15 minutes, allowing the flavors to combine.
5. For a creamier texture, use an immersion blender to purée part or all of the soup to your desired consistency. Alternatively, transfer a portion of the soup to a blender, blend until smooth, and return it to the pot.
6. If using, stir in the heavy cream and season with salt and pepper.
7. Serve with fresh thyme sprigs for garnish.

This cannellini bean and leek soup is a great choice for those who prefer a more subtle, refined flavor. The leeks add a mild sweetness that balances the creamy beans, while the fresh thyme lends an earthy note to the broth. If you’re looking to create a more indulgent version of this soup, the addition of heavy cream provides a luscious richness that elevates the dish even further. This soup is perfect for a light lunch or a starter to a more elaborate meal.

Spicy Cannellini Bean & Sweet Potato Soup

For a vibrant and spicy twist, this soup combines the creamy cannellini beans with the sweetness of roasted sweet potatoes, all spiced up with cumin, chili powder, and cayenne pepper. The result is a warming and bold soup that’s rich in flavor and nutrients.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 large sweet potato, peeled and diced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper (optional for extra heat)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the diced sweet potato on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes, or until tender and slightly caramelized.
2. While the sweet potato is roasting, heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until softened.
3. Add the minced garlic and cook for an additional minute, until fragrant.
4. Stir in the roasted sweet potato, cannellini beans, vegetable broth, cumin, chili powder, and cayenne pepper. Bring the soup to a boil.
5. Reduce the heat and simmer for 15 minutes, allowing the flavors to combine.
6. Season with salt and pepper to taste.
7. For a smoother texture, use an immersion blender to purée the soup, or blend in batches until smooth.
8. Serve with fresh cilantro as a garnish.

This spicy cannellini bean and sweet potato soup is the perfect balance of heat, sweetness, and creaminess. The roasted sweet potatoes provide a natural sweetness that pairs wonderfully with the heat from the cayenne and chili powder. The cannellini beans offer a velvety texture that makes the soup feel substantial and hearty, while the cumin adds depth and warmth. Garnished with fresh cilantro, this soup is an exciting and satisfying option for anyone who loves bold flavors with a hint of sweetness.

Cannellini Bean & Carrot Soup

This light yet flavorful soup blends the creamy texture of cannellini beans with the natural sweetness of carrots. It’s a perfect dish for a nutritious and comforting meal, with the addition of fresh thyme and a touch of ginger to elevate the flavors.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 large carrots, peeled and sliced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon ground ginger
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, until softened.
2. Add the minced garlic and cook for another minute, until fragrant.
3. Stir in the sliced carrots, cannellini beans, vegetable broth, ground ginger, and thyme. Bring to a boil.
4. Reduce the heat and simmer for 15-20 minutes, until the carrots are tender.
5. Season with salt and pepper to taste.
6. Use an immersion blender to purée the soup to your desired consistency, or transfer half of the soup to a blender and blend until smooth before returning it to the pot.
7. Ladle the soup into bowls and garnish with fresh cilantro before serving.

This cannellini bean and carrot soup is a beautiful balance of sweetness from the carrots and a savory, creamy backdrop from the beans. The ground ginger adds warmth and a hint of spice, while the thyme offers a fresh, herbal note. It’s an excellent option for a light, nutritious meal that doesn’t skimp on flavor. The smooth, velvety texture of this soup makes it perfect for a cozy lunch or dinner.

Cannellini Bean & Zucchini Soup

A light and refreshing soup that combines the soft, creamy texture of cannellini beans with tender zucchini. This dish is infused with fresh basil and garlic, making it a perfect choice for a quick and healthy meal on any day.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 zucchinis, chopped
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• Fresh basil leaves for garnish
• Freshly grated Parmesan cheese for serving (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the chopped zucchini, cannellini beans, vegetable broth, oregano, and salt. Bring to a boil.
4. Reduce the heat to a simmer and cook for 10-15 minutes, until the zucchini is tender.
5. Use an immersion blender to purée the soup for a smoother texture, or leave it chunky if preferred.
6. Taste and adjust seasoning with additional salt if needed.
7. Serve with fresh basil leaves and a sprinkle of freshly grated Parmesan cheese, if desired.

This cannellini bean and zucchini soup is light, fresh, and packed with flavor. The zucchini provides a tender, mild base, while the cannellini beans add richness and creaminess to the broth. The garlic and oregano add aromatic depth, and the fresh basil offers a burst of herby flavor. This soup is perfect for a light meal or as a side dish to complement a larger spread. It’s a great way to incorporate more vegetables into your diet without sacrificing taste.

Smoky Cannellini Bean & Bell Pepper Soup

For a bold and smoky twist, this soup pairs cannellini beans with the sweetness of roasted bell peppers. A touch of smoked paprika brings a deep, smoky flavor that contrasts beautifully with the creamy beans. It’s a hearty yet light dish, perfect for any time of year.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 bell peppers (any color), chopped
• 3 garlic cloves, minced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and bell peppers. Cook until softened, about 5-7 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the cannellini beans, vegetable broth, smoked paprika, and cumin. Bring the soup to a boil.
4. Reduce the heat and let the soup simmer for 15 minutes, allowing the flavors to meld together.
5. Season with salt and pepper to taste.
6. For a smoother texture, use an immersion blender to purée the soup, or blend half of it for a more textured result.
7. Garnish with fresh cilantro or parsley before serving.

The smoky flavor from the smoked paprika and the sweetness of the bell peppers create a wonderfully balanced and savory soup. The cannellini beans bring richness to the broth, making this soup both comforting and satisfying. With its bold flavors and vibrant colors, this is a soup that’s sure to impress anyone who loves a little smoky heat with their meal. It pairs wonderfully with crusty bread for a complete, filling dish.

Creamy Cannellini Bean & Mushroom Soup

A rich and velvety soup that brings together the creamy texture of cannellini beans with the earthy depth of mushrooms. The combination of garlic, thyme, and a splash of white wine elevates the flavor, making this soup a luxurious yet simple dish to enjoy.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 cups mushrooms, sliced (button, cremini, or a mix)
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1/2 cup dry white wine (optional)
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 1/2 cup heavy cream (optional for extra creaminess)
• Fresh thyme sprigs for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes, until softened.
2. Add the minced garlic and sliced mushrooms, cooking for another 5-7 minutes, until the mushrooms are browned and softened.
3. Stir in the cannellini beans, vegetable broth, white wine (if using), and fresh thyme. Bring the soup to a boil.
4. Reduce the heat and let the soup simmer for 15 minutes, allowing the flavors to meld.
5. Season with salt and pepper to taste.
6. For a creamy texture, use an immersion blender to purée the soup, or transfer half of the soup to a blender and blend until smooth, then return it to the pot.
7. Stir in the heavy cream if desired for extra richness.
8. Serve with fresh thyme sprigs as garnish.

This creamy cannellini bean and mushroom soup is a perfect balance of savory flavors. The mushrooms add an earthy richness that complements the smooth, creamy beans. The white wine enhances the overall depth of the soup, and the thyme adds a fragrant herbal note. Whether served as a light dinner or a starter, this soup is the ideal comfort food with an elegant twist. The creaminess and mushroom aroma create a cozy atmosphere, perfect for a chilly evening.

Cannellini Bean & Avocado Soup

A refreshing and light soup that combines creamy cannellini beans with the cool, buttery texture of avocado. The soup is seasoned with cilantro and lime for a fresh, vibrant flavor, making it an excellent choice for warmer days or when you’re looking for a light meal that’s still full of flavor.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 2 ripe avocados, peeled and diced
• Juice of 2 limes
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes, until softened.
2. Add the minced garlic and cook for another minute, until fragrant.
3. Stir in the cannellini beans, vegetable broth, cumin, chili powder, salt, and pepper. Bring the soup to a boil.
4. Reduce the heat and let the soup simmer for 10 minutes to allow the flavors to combine.
5. Use an immersion blender to purée the soup to your desired texture. Alternatively, transfer the soup to a blender and blend until smooth, then return it to the pot.
6. Stir in the diced avocado and lime juice, mixing gently.
7. Serve garnished with fresh cilantro.

This cannellini bean and avocado soup is a unique and refreshing take on a classic. The creamy texture of the beans pairs beautifully with the smoothness of avocado, creating a comforting yet light dish. The lime juice adds a zesty, tangy note, while the cumin and chili powder provide warmth and depth. This soup is perfect for those looking for a healthy, vibrant meal that doesn’t require much cooking but still offers plenty of flavor.

Cannellini Bean & Cabbage Soup

A simple, hearty soup that combines the creamy cannellini beans with the crisp, hearty texture of cabbage. The addition of smoked paprika and a splash of vinegar brings a touch of smokiness and brightness, making this a flavorful and nutritious dish.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups cabbage, shredded
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the shredded cabbage, cannellini beans, vegetable broth, and smoked paprika. Bring to a boil.
4. Reduce the heat and let the soup simmer for 20-25 minutes, until the cabbage is tender and the flavors have melded.
5. Stir in the apple cider vinegar and season with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with fresh parsley before serving.

This cannellini bean and cabbage soup is a wonderfully hearty, filling dish that is still light and healthy. The cabbage provides a satisfying crunch, while the cannellini beans add richness and creaminess. The smoked paprika adds a delicious depth of flavor, and the apple cider vinegar offers a tangy finish. It’s a great option for a comforting meal that is easy to make and perfect for cooler weather. The soup is simple, yet flavorful, making it a great way to enjoy vegetables and beans in a wholesome, satisfying way.

Cannellini Bean & Tomato Soup

A classic, flavorful soup that combines the richness of cannellini beans with the sweet acidity of tomatoes. This soup is packed with garlic, basil, and a touch of balsamic vinegar, creating a simple yet comforting dish that feels both hearty and refreshing.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 2 cans (14.5 oz each) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for an additional minute, until fragrant.
3. Stir in the cannellini beans, diced tomatoes, vegetable broth, dried basil, and balsamic vinegar. Bring the soup to a boil.
4. Reduce the heat and simmer for 15 minutes, allowing the flavors to meld.
5. Season with salt and pepper to taste.
6. For a smoother texture, use an immersion blender to purée the soup, or leave it chunky if preferred.
7. Serve with fresh basil leaves for garnish.

This cannellini bean and tomato soup brings together the hearty, creamy texture of the beans with the bright, tangy sweetness of the tomatoes. The balsamic vinegar adds a subtle layer of acidity that enhances the overall flavor, while the basil imparts a fragrant, herbal finish. This soup is a comforting classic that can be enjoyed year-round, offering a satisfying balance of flavors in every spoonful.

Cannellini Bean & Spinach Soup

A nutrient-packed soup that combines the creamy texture of cannellini beans with the vibrant, fresh flavors of spinach. The addition of garlic, onion, and a hint of nutmeg creates a warming, aromatic broth perfect for a light yet satisfying meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups spinach, washed and chopped
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh grated Parmesan cheese (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for another minute, until fragrant.
3. Stir in the cannellini beans, vegetable broth, and ground nutmeg. Bring the soup to a boil.
4. Reduce the heat and let the soup simmer for 10 minutes to allow the flavors to meld.
5. Add the chopped spinach and cook for another 5 minutes until the spinach is wilted.
6. Season with salt and pepper to taste.
7. Serve with a sprinkle of freshly grated Parmesan cheese, if desired.

This cannellini bean and spinach soup is a wonderfully simple yet flavorful dish. The spinach adds a burst of freshness, while the cannellini beans create a creamy, hearty texture that makes the soup feel more substantial. The touch of nutmeg adds a warm, aromatic note that enhances the overall experience. It’s a perfect option for a light, healthy meal that’s full of nutrients and easy to prepare.

Cannellini Bean & Butternut Squash Soup

A sweet and savory soup that combines the creamy richness of cannellini beans with the natural sweetness of roasted butternut squash. The addition of sage and cinnamon gives the soup a comforting, fall-inspired flavor, perfect for chilly evenings.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 small butternut squash, peeled and cubed
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• 1 teaspoon fresh sage leaves, chopped
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes, or until tender and lightly caramelized.
2. While the squash is roasting, heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the roasted butternut squash, cannellini beans, vegetable broth, cinnamon, and fresh sage. Bring the soup to a boil.
5. Reduce the heat and let the soup simmer for 15 minutes, allowing the flavors to meld.
6. Use an immersion blender to purée the soup to a creamy consistency or blend half of the soup for a chunkier texture.
7. Season with salt and pepper to taste.
8. Serve garnished with fresh sage leaves.

This cannellini bean and butternut squash soup is the perfect cozy dish for fall or winter. The roasted butternut squash adds a rich, sweet flavor that pairs beautifully with the creamy cannellini beans. The cinnamon and sage provide a warm, earthy depth that makes each spoonful feel comforting and satisfying. This soup is not only flavorful but also full of nutrients, making it a great option for a wholesome, filling meal.

Note: More recipes​ are coming soon!