30+ Healthy Cannellini Bean Soup Recipes to Warm Your Soul

Cannellini beans are a staple ingredient in many kitchens due to their creamy texture and ability to absorb the flavors of any dish they’re paired with.

Whether you’re craving a hearty, comforting bowl of soup or a light and refreshing starter, cannellini beans can be the perfect base for a variety of soups that cater to all tastes.

Packed with protein, fiber, and essential nutrients, these white beans provide both flavor and substance.

In this article, we’ll explore 30+ cannellini bean soup recipes that are easy to prepare, nourishing, and delicious.

From rich, savory stews to fresh, citrus-infused broths, these soups will surely elevate your meal planning game and keep you coming back for more!

30+ Healthy Cannellini Bean Soup Recipes to Warm Your Soul

Cannellini beans are incredibly versatile and can be the foundation for so many delicious soup recipes.

Whether you prefer a hearty, meaty soup or a lighter, vegetable-based option, there’s a cannellini bean soup for everyone.

These soups offer a perfect balance of flavor, comfort, and nutrition, making them ideal for any occasion.

From slow-simmered recipes to quick weeknight meals, these 30+ cannellini bean soup ideas will provide you with plenty of inspiration to create delicious dishes in your kitchen.

So next time you’re looking for a satisfying and healthy meal, reach for a can of cannellini beans and try one of these mouthwatering recipes!

Hearty Tuscan Cannellini Bean Soup

This hearty Tuscan Cannellini Bean Soup is a warm and rustic Italian-inspired dish brimming with flavors. Filled with tender cannellini beans, earthy kale, and a blend of Italian herbs, it’s a comforting meal perfect for cold days. The beans bring a creamy texture without dairy, making this soup wholesome, nutritious, and naturally vegan. You’ll enjoy the depth of flavor from fresh vegetables, aromatic garlic, and savory broth that balances the beans’ creamy richness.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 2 cups chopped kale (or spinach)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté for about 5 minutes, or until vegetables are tender.
2. Add the diced tomatoes, cannellini beans, vegetable broth, thyme, rosemary, and Italian seasoning. Stir well and bring the mixture to a boil.
3. Reduce the heat to low and let the soup simmer for 20 minutes, allowing the flavors to meld together.
4. Add the kale, season with salt and pepper, and cook for an additional 5 minutes, until the kale is wilted and tender.
5. Serve hot, garnished with fresh parsley.

This Tuscan Cannellini Bean Soup is a wonderful option for a nutritious and flavorful meal that’s easy to make. It’s packed with plant-based protein, fiber, and vitamins, making it a filling dish that’s ideal for lunch or dinner. Pair it with a crusty piece of bread, and you’ve got a complete meal that’ll satisfy everyone at the table.

Creamy Cannellini and Roasted Garlic Soup

This Creamy Cannellini and Roasted Garlic Soup is a rich and velvety delight with the earthy sweetness of roasted garlic. The soup is incredibly creamy, though it contains no dairy, thanks to the blended cannellini beans, which add both texture and nutrition. A handful of simple ingredients come together to create a soup that’s not only comforting but also sophisticated enough for a dinner party or a cozy night in.

Ingredients:

• 2 heads of garlic
• 2 tablespoons olive oil, divided
• 1 large onion, chopped
• 1 stalk celery, diced
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley or chives for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Slice the tops off the garlic heads, drizzle with 1 tablespoon of olive oil, wrap in foil, and roast for 30-40 minutes, until soft.
2. In a large pot, heat the remaining olive oil over medium heat. Add the onion and celery, and sauté for about 5 minutes until softened.
3. Squeeze the roasted garlic cloves into the pot, add cannellini beans, vegetable broth, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Remove the bay leaf. Use an immersion blender to blend the soup until smooth and creamy. Adjust consistency with additional broth if needed.
5. Season with salt and pepper to taste. Serve hot, garnished with parsley or chives.

This Creamy Cannellini and Roasted Garlic Soup is indulgently smooth and full of rich, comforting flavors. The roasted garlic provides a mild sweetness that complements the creaminess of the beans, making this soup truly irresistible. It’s a perfect starter for a formal meal or a satisfying main dish paired with a green salad and crusty bread.

Spicy Sausage and Cannellini Bean Soup

Spicy Sausage and Cannellini Bean Soup is a hearty, savory dish packed with bold flavors. The combination of spicy sausage, tender beans, and fresh vegetables creates a soup that’s rich, satisfying, and full of spice. Cannellini beans add creaminess, while the sausage brings depth, making this an ideal meal to enjoy on cold evenings. It’s a protein-rich, filling dish that doesn’t skimp on flavor.

Ingredients:

• 1 tablespoon olive oil
• 1/2 pound spicy Italian sausage (or chorizo), sliced
• 1 large onion, diced
• 1 bell pepper, diced
• 2 garlic cloves, minced
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 4 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes (optional for extra spice)
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sausage and cook until browned. Remove and set aside.
2. In the same pot, add onion, bell pepper, and garlic. Sauté for about 5 minutes, until softened.
3. Return the sausage to the pot, and add the cannellini beans, chicken broth, diced tomatoes, smoked paprika, and red pepper flakes. Stir and bring to a boil.
4. Reduce heat to a simmer and cook for 20 minutes, allowing the flavors to meld. Add salt and pepper to taste.
5. Serve hot, garnished with fresh basil or parsley.

Spicy Sausage and Cannellini Bean Soup is a bold, flavorful choice for a hearty meal that’s packed with protein and fiber. The sausage infuses the broth with rich, smoky flavors, while the beans add a creamy texture that balances the spice. Enjoy it with a slice of toasted baguette for a comforting and satisfying meal that’s sure to warm you up on any chilly evening.

Cannellini Bean and Spinach Soup

Cannellini Bean and Spinach Soup is a simple yet flavorful dish that’s both nutritious and satisfying. This light yet hearty soup combines the creamy texture of cannellini beans with the fresh, earthy taste of spinach. With a delicious garlic-infused broth and the richness of beans, it’s perfect for a healthy lunch or dinner. The addition of a squeeze of lemon at the end gives the soup a burst of freshness, making it a great choice for any season.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 4 cups fresh spinach (or more, to taste)
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (optional for heat)
• 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 onion and garlic, and sauté for about 5 minutes, until softened and fragrant.
2. Add the cannellini beans, vegetable broth, thyme, and red pepper flakes (if using). Stir to combine and bring the mixture to a boil.
3. Reduce the heat and let the soup simmer for 15-20 minutes, allowing the beans to soften and the flavors to meld.
4. Add the spinach and stir until wilted, about 2-3 minutes. Season with salt and pepper to taste.
5. Remove the soup from heat, stir in the lemon juice, and serve hot, garnished with fresh parsley.

This Cannellini Bean and Spinach Soup is a light yet fulfilling dish that’s perfect for those looking for a healthy, plant-based meal. The creamy beans paired with fresh spinach make it a nourishing option, while the lemon adds a refreshing touch. It’s a great choice for any season and pairs wonderfully with crusty bread for dipping.

Cannellini Bean and Tomato Soup

Cannellini Bean and Tomato Soup is a classic comfort food with a twist. The rich, savory broth is infused with the tanginess of tomatoes and the creamy texture of cannellini beans, making it a filling and nutritious soup. This soup is a perfect balance of flavors, with the tomatoes providing a slight acidity that pairs beautifully with the beans’ richness. It’s a hearty meal on its own, or it can be paired with a grilled cheese sandwich for an ultimate comfort meal.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cans (15 ounces each) diced tomatoes
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the diced tomatoes (with juice), cannellini beans, vegetable broth, basil, oregano, and red pepper flakes. Stir to combine and bring the soup to a simmer.
3. Let the soup simmer for 20-25 minutes, stirring occasionally, to allow the flavors to meld together.
4. Use an immersion blender to blend the soup until smooth, or leave it chunky, depending on your preference.
5. Season with salt and pepper to taste, and serve hot, garnished with fresh basil or parsley.

Cannellini Bean and Tomato Soup is a flavorful and satisfying dish that is both comforting and healthy. The combination of creamy beans and tangy tomatoes creates a delicious soup that’s perfect for a quick weeknight meal. It’s a versatile recipe that can be enjoyed as is or paired with a variety of sides, like a crisp salad or toasted bread.

Smoky Cannellini Bean Soup with Bacon

This Smoky Cannellini Bean Soup with Bacon is an irresistible combination of smoky flavors and creamy beans, making it a rich and comforting dish. The smoky bacon adds a depth of flavor to the soup, while the cannellini beans create a silky, creamy base. With a few simple ingredients, this soup is elevated to a whole new level, perfect for chilly evenings. It’s a great option for those who enjoy the balance of smoky and savory flavors.

Ingredients:

• 4 slices bacon, chopped
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 4 cups chicken or vegetable broth
• 1 teaspoon smoked paprika
• 1 bay leaf
• 1/2 teaspoon thyme
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving a little fat in the pot.
2. Add the olive oil to the pot and sauté the onion and garlic for about 5 minutes until softened.
3. Add the cannellini beans, chicken or vegetable broth, smoked paprika, bay leaf, and thyme. Stir to combine and bring to a simmer.
4. Let the soup simmer for 20 minutes, allowing the flavors to meld and the broth to thicken slightly.
5. Season with salt and pepper to taste, and remove the bay leaf before serving.
6. Serve the soup hot, garnished with crispy bacon and fresh herbs.

This Smoky Cannellini Bean Soup with Bacon is perfect for those who love the bold flavors of smoked meat combined with creamy beans. The crispy bacon adds a satisfying crunch and deep smoky flavor, while the beans create a creamy, hearty base. It’s a comforting dish that’s sure to warm you up on any cold night and makes a great main course when paired with a side of bread or a simple salad.

Cannellini Bean and Butternut Squash Soup

This Cannellini Bean and Butternut Squash Soup is a delightful combination of creamy beans and naturally sweet butternut squash. The squash adds a silky texture and a slight sweetness, which is perfectly balanced by the savory beans and fresh herbs. This soup is a perfect fall or winter dish, offering warmth and nourishment with every spoonful. It’s vegan-friendly and can be made ahead, making it an excellent option for meal prep or dinner parties.

Ingredients:

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

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for about 5 minutes until softened and fragrant.
2. Add the cubed butternut squash, cannellini beans, vegetable broth, cumin, cinnamon, salt, and pepper. Stir to combine.
3. Bring the soup to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the squash is tender.
4. Use an immersion blender to blend the soup until smooth and creamy, or leave it slightly chunky if preferred.
5. Serve hot, garnished with fresh sage leaves, if desired.

Cannellini Bean and Butternut Squash Soup is a creamy and nutritious dish that pairs the earthiness of beans with the natural sweetness of squash. It’s an excellent option for those looking for a filling, yet light meal that’s full of vitamins and fiber. This soup is naturally vegan and dairy-free, making it suitable for various dietary needs, and its flavors only improve after a day or two in the fridge, making it perfect for meal prepping.

Spicy Cannellini Bean Soup with Kale and Chorizo

This Spicy Cannellini Bean Soup with Kale and Chorizo is a bold and flavorful dish that combines the rich spiciness of chorizo with the creamy texture of cannellini beans. The hearty kale adds a satisfying crunch and freshness, while the beans create a smooth base for the spicy broth. This soup is perfect for anyone who enjoys a little heat and is looking for a filling, comforting meal that’s packed with protein, fiber, and bold flavors.

Ingredients:

• 2 tablespoons olive oil
• 1/2 pound chorizo sausage, casing removed and crumbled
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 4 cups chicken or vegetable broth
• 2 cups chopped kale (stems removed)
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional for extra spice)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chorizo and cook until browned and crispy, breaking it up into small pieces with a spoon.
2. Add the onion and garlic to the pot, and sauté for about 5 minutes until softened and fragrant.
3. Add the cannellini beans, chicken broth, smoked paprika, cayenne pepper (if using), and kale. Stir to combine and bring the soup to a simmer.
4. Let the soup simmer for 20-25 minutes, allowing the flavors to meld and the kale to soften.
5. Season with salt and pepper to taste, and serve hot, garnished with fresh cilantro.

Spicy Cannellini Bean Soup with Kale and Chorizo is a bold, satisfying meal that delivers heat and flavor in every spoonful. The chorizo adds a spicy kick, while the cannellini beans provide a creamy base to balance out the heat. The kale not only adds nutrition but also a nice texture contrast. This soup is perfect for chilly evenings or when you’re craving something hearty and flavorful with a little spice.

Cannellini Bean and Leek Soup

Cannellini Bean and Leek Soup is a light, creamy soup that combines the mild, onion-like flavor of leeks with the rich, creamy texture of cannellini beans. It’s an easy-to-make soup that’s full of flavor yet light on your stomach, making it perfect for any season. The leeks add a subtle sweetness, while the beans bring richness and protein to make the soup satisfying without being too heavy. It’s a great option for a healthy, yet delicious lunch or dinner.

Ingredients:

• 1 tablespoon olive oil
• 2 leeks, cleaned and sliced thinly (white and light green parts only)
• 3 garlic cloves, minced
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the leeks and garlic, and sauté for about 5-7 minutes, until the leeks are tender and fragrant.
2. Add the cannellini beans, vegetable broth, thyme, and bay leaf. Stir to combine, and bring the soup to a simmer.
3. Let the soup simmer for 20-25 minutes, allowing the flavors to meld.
4. Use an immersion blender to puree the soup until smooth, or leave it slightly chunky if desired.
5. Remove the bay leaf, and season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Cannellini Bean and Leek Soup is a simple yet flavorful dish that is both light and nourishing. The subtle sweetness of the leeks pairs beautifully with the creamy beans, making for a comforting and easy-to-make soup. It’s perfect for anyone who enjoys the gentle, aromatic flavor of leeks, and it’s a great choice for a wholesome meal that’s not too heavy. This soup is naturally vegan and can be served as a starter or a main dish, especially when paired with a slice of toasted bread.

Cannellini Bean and Roasted Garlic Soup

Cannellini Bean and Roasted Garlic Soup is a rich, comforting dish that combines the creamy texture of cannellini beans with the deep, mellow flavors of roasted garlic. Roasting the garlic enhances its natural sweetness, making it the perfect complement to the beans. This soup is simple yet full of flavor and is ideal for a light, nutritious meal. It’s vegan, gluten-free, and can be easily customized with your favorite herbs and spices.

Ingredients:

• 1 head of garlic
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon dried rosemary
• 1/2 teaspoon ground black pepper
• Salt to taste
• Fresh parsley or thyme for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the top off the garlic head to expose the cloves, drizzle with a little olive oil, wrap it in foil, and roast for 30-40 minutes, until the cloves are soft and golden.
2. While the garlic is roasting, heat olive oil in a large pot over medium heat. Add the onion and celery, and sauté for about 5 minutes until softened.
3. Squeeze the roasted garlic cloves from their skins into the pot with the onion and celery. Stir to combine.
4. Add the cannellini beans, vegetable broth, rosemary, and black pepper. Bring to a simmer and cook for 15-20 minutes to allow the flavors to meld together.
5. Use an immersion blender to blend the soup to your desired consistency. If you prefer a smooth texture, blend fully; for a chunkier soup, blend just part of it.
6. Season with salt to taste, and serve hot, garnished with fresh parsley or thyme.

This Cannellini Bean and Roasted Garlic Soup is a fragrant and satisfying dish that delivers a depth of flavor from the roasted garlic. It’s the perfect balance of creamy beans and aromatic garlic, making for a hearty yet light meal. This soup is simple to make, and its flavors deepen as it sits, making it a great make-ahead option for busy weeks. Whether served with a side salad or some crusty bread, it’s sure to become a favorite in your recipe rotation.

Cannellini Bean and Chicken Soup

Cannellini Bean and Chicken Soup is a hearty, protein-packed meal that combines the creaminess of cannellini beans with the tender chicken. The beans make the soup velvety, while the chicken adds a lean protein boost. The broth is seasoned with garlic, herbs, and a touch of lemon to create a flavorful base. This soup is perfect for a family dinner or meal prep, and it can be enjoyed year-round, especially on cooler days.

Ingredients:

• 1 tablespoon olive oil
• 2 boneless, skinless chicken breasts (or thighs), cubed
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 lemon, zested and juiced
• Salt and pepper to taste
• Fresh parsley or basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken cubes and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
2. In the same pot, add the onion and garlic, and sauté for about 3-5 minutes until softened and fragrant.
3. Return the chicken to the pot and add the cannellini beans, chicken broth, thyme, and rosemary. Bring to a simmer and cook for 20 minutes.
4. Stir in the lemon zest and juice, and season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley or basil for a burst of color and flavor.

Cannellini Bean and Chicken Soup is a fulfilling, nutritious meal that’s packed with protein and fiber. The combination of creamy beans, tender chicken, and bright lemon makes for a delicious, well-rounded soup that’s sure to keep you full and satisfied. It’s easy to make, and the flavors meld together beautifully as it simmers. This soup is a great option for meal prep or as a comforting weeknight dinner.

Mediterranean Cannellini Bean Soup

Mediterranean Cannellini Bean Soup is a light yet flavorful dish that incorporates Mediterranean ingredients like tomatoes, olives, and oregano. The cannellini beans add creaminess and texture to the broth, while the tomatoes and olives infuse the soup with bold flavors. It’s a wonderful option for anyone craving a healthy, plant-based meal that’s packed with antioxidants and vitamins. This soup can easily be made vegan or vegetarian, and it’s perfect for a quick dinner or lunch.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (15 ounces) diced tomatoes
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1/2 cup Kalamata olives, pitted and sliced
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 5 minutes until softened.
2. Add the diced tomatoes, cannellini beans, olives, vegetable broth, oregano, and red pepper flakes (if using). Stir to combine.
3. Bring the soup to a simmer and cook for 20-25 minutes, allowing the flavors to meld together.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh basil or parsley for a burst of freshness.

Mediterranean Cannellini Bean Soup is a vibrant and flavorful dish that brings the tastes of the Mediterranean to your table. The tangy olives and juicy tomatoes perfectly complement the creamy beans, while the herbs infuse the soup with a delicious depth of flavor. This soup is light but filling and perfect for anyone looking for a healthy, quick meal. It’s also versatile, so you can easily adjust the ingredients to suit your tastes. Enjoy it with some warm pita bread for an extra Mediterranean touch!

Spicy Cannellini Bean Soup with Chorizo

This Spicy Cannellini Bean Soup with Chorizo combines the creamy texture of cannellini beans with the smoky, spicy flavor of chorizo sausage. The beans balance the heat from the chorizo, while the rich, flavorful broth comes together with garlic, onions, and a touch of cumin and paprika. Perfect for those who enjoy a bit of spice and depth in their soups, this dish is hearty, filling, and packed with flavor. It’s a perfect choice for a cozy evening or a weekend gathering.

Ingredients:

• 1 tablespoon olive oil
• 2 links chorizo sausage, casing removed and crumbled
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 4 cups chicken 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 or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the crumbled chorizo and cook, stirring occasionally, until it begins to brown and release its oils, about 5-7 minutes.
2. Add the chopped onion and garlic, and sauté for an additional 3-4 minutes until softened and fragrant.
3. Stir in the cannellini beans, diced tomatoes, chicken broth, cumin, paprika, and red pepper flakes. Bring to a simmer.
4. Reduce heat and let the soup simmer for about 20-25 minutes to allow the flavors to meld.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro or parsley.

This Spicy Cannellini Bean Soup with Chorizo is a bold and flavorful dish that’s perfect for those who like their soups with a little heat. The chorizo adds richness and a deep smokiness that complements the creamy cannellini beans beautifully. This soup is hearty and satisfying, making it a great meal for chilly nights or casual gatherings. Pair it with some crusty bread to soak up all the delicious broth, and enjoy the comforting warmth and spice!

Cannellini Bean and Kale Soup

Cannellini Bean and Kale Soup is a nutrient-packed, hearty soup that is as wholesome as it is delicious. The cannellini beans provide creaminess, while the kale adds texture and a burst of healthy greens. This soup is lightly seasoned with garlic, onions, and herbs, making it a great option for anyone looking for a clean, fresh, and satisfying meal. It’s vegan and naturally gluten-free, and it can easily be made in large batches for meal prepping.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 2 cups fresh kale, chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Fresh lemon juice (optional for added brightness)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until soft and fragrant.
2. Add the cannellini beans and vegetable broth to the pot, and bring to a simmer. Let it cook for 10 minutes to allow the flavors to combine.
3. Stir in the chopped kale, thyme, and oregano. Cook for an additional 5-7 minutes, until the kale has wilted and softened.
4. Season with salt and pepper to taste. For added freshness, squeeze in some lemon juice just before serving.
5. Serve hot, garnished with extra lemon wedges or a sprinkle of freshly cracked pepper.

This Cannellini Bean and Kale Soup is a simple, nourishing meal that is perfect for a healthy lunch or dinner. The creamy beans and the earthy kale combine beautifully with the aromatic herbs and vegetable broth to create a clean and flavorful soup. It’s low in calories but high in nutrients, making it a perfect choice for anyone wanting a light but filling meal. This recipe can easily be customized with your favorite greens or herbs, and it’s a fantastic option for meal prep since it stores well in the fridge.

Cannellini Bean and Lemon Soup

Cannellini Bean and Lemon Soup is a refreshing and light soup with a tangy citrus twist. The creamy texture of the cannellini beans is perfectly complemented by the bright acidity of lemon, creating a balanced and satisfying dish. With the added depth of garlic and herbs, this soup offers a flavorful and comforting experience without feeling heavy. Ideal for spring or summer, this soup is light enough for lunch but hearty enough for dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 lemon, zested and juiced
• 1 teaspoon dried thyme
• 1/2 teaspoon ground turmeric (optional, for color and flavor)
• Salt and pepper to taste
• Fresh parsley or dill for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes until softened and fragrant.
2. Add the cannellini beans and vegetable broth, and bring to a simmer. Let it cook for about 10 minutes to allow the flavors to develop.
3. Stir in the lemon zest, lemon juice, thyme, and turmeric (if using). Simmer for another 5 minutes.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley or dill for a burst of herbal freshness.

Cannellini Bean and Lemon Soup is a light and flavorful dish that offers a unique twist on traditional bean soups. The brightness of the lemon adds a refreshing contrast to the creamy beans, making it an invigorating and satisfying meal. This soup is great for any time of year, but especially as a spring or summer dish when you’re craving something light but comforting. It’s a quick and easy recipe that can be made in under 30 minutes, making it a great option for busy weeknights or a simple weekend lunch.

Note: More recipes are coming soon!