This cannellini bean soup is one of those cozy, nourishing pots we love to make as a team on a chilly day. Creamy beans in a rich, herby tomato broth feel hearty and comforting, which for us is exactly what real food for real life is all about.
Savory, creamy Cannellini Bean Soup cooked in a rich tomato broth infused with herbs. It is thick, filling, and beyond delicious, with part of the beans blended to create a velvety texture. Packed with protein and fiber and ready in about 35 minutes, this cannellini bean soup is an easy, comforting option for chilly days, perfect with a slice of crusty bread.
What makes this cannellini bean soup so good is blending part of the beans. That gives it a creamy, velvety body, while the rest stay whole in a rich, herby tomato broth.
Watch the Recipe Video
Watch how this cannellini bean soup comes together, step by step.
Why You Will Love This Cannellini Bean Soup
- Creamy and thick. Blending some beans gives it a velvety body.
- Rich tomato broth. Infused with herbs for deep, savory flavor.
- Protein and fiber. Beans make it satisfying and nourishing.
- Quick and easy. Comes together in about 35 minutes.
- Comforting. Perfect for chilly days with crusty bread.
What Makes This Cannellini Bean Soup So Good
Creamy beans are the heart of this soup, and blending part of them gives the broth a luxuriously thick, velvety texture.
A rich tomato broth builds the flavor. Canned cherry tomatoes, herbs, and a touch of chili create a savory, aromatic base.
Herbs make it aromatic. Basil, rosemary, bay, and fresh parsley layer in warm, fragrant, comforting flavor.
Beyond being delicious, beans are a great plant based source of protein and fiber, making this soup as nourishing as it is satisfying.
Optional Pro Tip: The Creamiest Texture
Blend one can of beans. Pureeing part of the beans thickens the soup naturally, no cream needed.
Finish with good olive oil. A drizzle of extra virgin olive oil adds richness and shine.
Tips for the Best Cannellini Bean Soup
- Blend some beans. Pureeing one can thickens the soup naturally.
- Soften the onion first. This builds a flavorful base.
- Do not burn the garlic. Cook it just until fragrant.
- Use canned cherry tomatoes. They add sweetness and texture.
- Simmer gently. A low simmer lets the flavors meld.
- Add chili to taste. A little adds gentle warmth.
- Finish with parsley. Stir it in at the end for freshness.
- Drizzle with olive oil. A finishing drizzle adds richness.
Variations and Add Ins
This cannellini bean soup is easy to customize.
- Add greens. Stir in spinach, kale, or escarole near the end.
- Use other white beans. Great northern or navy beans work well.
- Add vegetables. Diced carrot and celery add flavor and texture.
- Make it thinner. Add a little extra broth for a lighter soup.
- Add a Parmesan rind. Simmer one in for savory depth.
- Add pasta or rice. A small pasta or cooked rice makes it heartier.
- Use fresh herbs. Fresh rosemary and basil add bright flavor.
- Add a kick. More chili flakes bring extra heat.
How to Store and Reheat
Store the cannellini bean soup in an airtight container in the refrigerator for up to four days. It is great for make ahead meals.
It freezes and reheats beautifully. Reheat gently on the stovetop, adding a splash of broth or water if it has thickened too much as it sat.
Serving Suggestions for Cannellini Bean Soup
This cannellini bean soup is hearty enough to enjoy as a main, especially with warm, crusty bread or focaccia for dipping into the rich, creamy broth.
It also makes a comforting starter before a lighter main. A crisp green salad or a spinach salad balances the richness nicely.
For a fresh finish, drizzle each bowl with extra virgin olive oil, add freshly ground pepper, and scatter on a little extra parsley. Some cooked rice or small pasta stirred in makes it even heartier.
- With crusty bread. Perfect for dipping.
- As a starter. A cozy first course.
- With a green salad. A fresh, crisp side.
- With a drizzle of olive oil. A rich finishing touch.
For another cozy, comforting bowl, our slow cooker chicken stew is a lovely one to try.
Frequently Asked Questions
Why blend some of the beans?
Pureeing one can of beans thickens the soup and gives it a creamy, velvety texture naturally, without needing any cream.
Can I use dried beans?
Yes. Cooked dried cannellini beans work beautifully. Use the equivalent of three cans worth of cooked, drained beans.
What other beans can I use?
Other white beans such as great northern or navy beans work well, or even chickpeas, though the flavor will vary slightly.
Can I make it ahead of time?
Absolutely. It keeps in the refrigerator for up to four days and freezes well, making it perfect for meal prep.
Why does it thicken as it sits?
The blended beans and starches continue to thicken the soup. Just add a splash of broth or water when reheating to loosen it.
Can I add vegetables?
Yes. Diced carrot and celery are lovely additions, and greens like spinach or kale can be stirred in near the end.
How spicy is it?
The chili flakes add gentle warmth that you can adjust. Use less for mild or more for a spicier soup.
Can I make it heartier?
Yes. Stir in cooked rice or a small pasta, or add more beans, to make it even more filling.
Is this soup healthy?
Yes. It is packed with plant based protein and fiber from the beans, making it both nourishing and satisfying.
What should I serve with it?
Crusty bread, focaccia, or a simple green salad all pair beautifully with this rich, creamy bean soup.
A Cozy Bowl of Comfort
This cannellini bean soup brings together creamy blended beans, whole beans, and a rich tomato herb broth in one thick, satisfying pot. It is hearty, nourishing, and full of warm, comforting flavor.
Quick to make and packed with protein and fiber, it is perfect for chilly days and meal prep alike. Once you try it, this cannellini bean soup is sure to become a favorite.
Craving more hearty, satisfying comfort? Our high protein creamy beef pasta is another filling favorite to try next.
Results vary by ingredients, equipment, and cooking conditions. Always taste and adjust seasoning as you go.
Cannellini Bean Soup
Ingredients
Equipment
Method
- Open one can of cannellini beans, transfer the contents to a blender, blend until smooth, and set aside.
- Heat the olive oil in a large pot over medium heat, add the chopped onion, and cook, stirring frequently, until soft and translucent, about 4 to 5 minutes.
- Stir in the garlic and cook for about 40 seconds, until fragrant.
- Add the pureed beans, the drained whole beans from the other two cans, the canned tomatoes, chili flakes, bay leaf, dried herbs, broth, salt, and pepper.
- Raise the heat to medium high, bring to a simmer, then cover and cook for 25 to 30 minutes, stirring occasionally and reducing the heat to keep a gentle simmer.
- Turn off the heat, stir in the fresh parsley, then taste and adjust the seasoning with more salt or pepper as needed.
- Serve with a drizzle of extra virgin olive oil, freshly ground pepper, and crusty bread on the side.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Enjoyed the recipe? Share it!
Kitchen Essentials We Recommend
Tools that make cooking easier — tried, tested, and loved.
As an Amazon Associate we earn from qualifying purchases.
Got a recipe the world should try?
Share your favorite family recipe or national dish with food lovers in 100+ countries.
Submit Your Recipe