The creamy cannellini bean soup is one of those dishes that encapsulates all the simplicity and authenticity of Italian cuisine. Creamy, enveloping, and rich in flavor, this recipe is perfect for warming up the colder days and bringing a healthy and nutritious comfort food to the table.
Thanks to its soft and velvety consistency, this bean soup is ideal both as a light first course and as a main dish, accompanied by golden croutons or rustic bread. The cannellini bean soup recipe is simple and versatile: you can enrich it with aromatic herbs like rosemary and sage, or with a drizzle of raw extra virgin olive oil and a sprinkle of black pepper.
In addition to being delicious, this bean soup is also a healthy dish: beans are rich in plant proteins, fibers, and minerals, perfect for those following a balanced diet or a vegetarian diet. Preparing it at home allows you to choose fresh and quality ingredients, transforming a humble dish into a real culinary treat.
Whether you want to cook a creamy bean soup, a rustic soup, or a light velouté, this recipe adapts to every need. Discover how to make step-by-step homemade bean soup and bring to the table a dish that combines tradition, taste, and well-being.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, All Seasons
Ingredients
- 26.5 oz cooked cannellini beans
- 1 onion
- 3 carrots
- 3 cups vegetable broth or water
- to taste salt
Tools
- 1 Blender blender
- 1 Pot steel pots
- 1 Wooden Spoon spoons
Steps
In a pot, sauté the chopped onion and diced carrots with a drizzle of oil until they become soft and fragrant.
Add the already cooked beans and mix well to flavor them with the vegetables.
Pour in the hot vegetable broth, season with salt and pepper, and let it cook over medium heat for about 20 minutes.
Use an immersion blender to obtain a smooth and velvety cream. If you prefer a more rustic texture, blend only part of the beans.
Serve the soup hot with a drizzle of raw extra virgin olive oil and, if desired, crunchy croutons.
✨Variations
–Cannellini Bean and Potato Soup: for an even creamier texture.
–With Flavored Croutons: rosemary or garlic for added crunch.
–Gourmet Version: add a drizzle of truffle oil or parmesan shavings.
FAQ (Frequently Asked Questions)
Can I freeze the cannellini bean soup?
Yes, you can freeze it in airtight containers for about 2-3 months. When ready to serve, just heat it slowly in a pot.
How long does the bean soup last in the fridge?
Stored in a closed container, it lasts 2-3 days. I recommend reheating it well before consuming.
Can I use canned beans to make the soup?
Absolutely! Just rinse them under running water to remove the preserving liquid and reduce the salt content.
Is the cannellini bean soup suitable for vegans?
Yes, if made with vegetable broth and without dairy additions. It is a 100% plant-based dish rich in proteins.
