Cannellini Bean Soup

Quick & flavorful soups are a staple in our house! And this comforting cannellini bean soup is one we love and eat on repeat. It's lightly creamy in consistency and layered with flavor. It takes less than 10 ingredients to prepare and only 30 minutes to cook!

Course Main Course, Soup

Cuisine American, Italian

Keyword cannellini bean soup, kale and white bean soup

Freezer Friendly Yes

Prep Time 5

Cook Time 30

Total Time 35

Servings cups

Calories 251kcal

Author Bethany Kramer

Ingredients

2 14 oz canned cooked cannellini beans, rinsed and drained
1 Tablespoon olive oil
1 yellow onion, diced
2 medium carrots, stems removed and diced
3 garlic cloves, minced
3 fresh sage leaves
1 fresh rosemary sprig
pinch of red pepper flakes
4 cups vegetable broth
1/2 teaspoon garlic powder
1/4 teaspoon salt, plus more to taste
generous pinch of black pepper
parmesan cheese rind see notes

Instructions

Saute aromatics: In a large pot on medium to low heat, saute the diced onions and carrots in olive oil with a pinch of salt until soft (about 3-4 minutes). Then add the minced garlic, fresh rosemary & sage, and red pepper flakes, and saute for 30 seconds.
Add the remaining ingredients and cook: Then, add the cannellini beans, broth, parmesan rind, garlic powder, and 1/4 teaspoon salt & generous pinch of black pepper. Cover the soup with a lid and let cook on a gentle simmer for about 30 minutes, stirring every so often.
Blend part of the soup: When the soup is finished cooking, use a fork or tongs to carefully remove the parmesan rind and fresh herbs. Then use a measuring cup to scoop out about 2 1/2 cups of the soup and add it to a high-powered blender. Blend on high for about 20 seconds until it's creamy in consistency, then add that back to the pot with the rest of the soup and stir it together.
Note: if you would like to soup to be cooked down even more, you can place it back on the stove uncovered and simmer it for 10 additional minutes.
Serve: When ready to serve, taste the soup, add a pinch of salt if needed - then serve!

Notes

What is a parmesan cheese rind? (And why we love to use them!) If you're unfamiliar with this ingredient, a rind is a protective layer that forms on the wheel of parmesan cheese. Rather than throwing the rind away after the cheese has been grated, I save the rind and toss it into Italian soups, stews, and sauces! It doesn't melt, but becomes soft and infuses rich parmesan flavor into the whole dish. It's one of my favorite ingredients to use in Italian dishes!

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