Cannellini Bean Soup(White Kidney Beans)
A hearty white bean soup with savory vegetables and herbs, perfect for comforting meals and suitable for vegetarians or those seeking a flavorful, protein-rich dish.
Ingredients
Instructions
- In a medium-sized soup pot, add olive oil, chopped onions, and chopped garlic over medium heat. Sauté until onions are softened.
- Add chicken broth, bouillon cubes, diced tomatoes, sliced mushrooms, and sliced carrots. Cook until carrots are half done.
- Add drained cannellini beans to the pot. Continue to simmer until carrots are fully cooked and beans are heated through.
Tips & Substitutions
For added flavor, consider using fresh herbs like thyme or rosemary. If you don't have chicken broth, vegetable broth works well as a substitute. You can also add a splash of lemon juice for brightness. For a heartier soup, include diced potatoes or greens such as spinach or kale. Adjust the seasoning to your taste, especially if using low-sodium broth.
Serving Suggestions
Serve the cannellini bean soup with a side of crusty bread or a fresh salad to round out the meal. It pairs beautifully with Jeannine'S Chicken for a complete dinner. For a little extra richness, top each bowl with grated parmesan or a drizzle of olive oil. This soup also makes a great starter to any Italian-themed meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. If the soup thickens, add a little water or broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Cannellini Bean Soup(White Kidney Beans) contains roughly 510 calories, with 15g protein, 111g carbohydrates, and 5g fat. It is an excellent source of vitamin D (66% of the Daily Value), vitamin C (58% of the Daily Value), and dietary fiber (50% of the Daily Value). Note that it is relatively high in sodium, at 1299mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried cannellini beans instead of canned?
Yes, you can use dried cannellini beans, but you'll need to soak and cook them beforehand. Typically, you should soak them overnight and then boil until tender before adding them to the soup. This will add a more authentic texture and flavor to your dish.
What can I add to make this soup spicier?
To spice up your cannellini bean soup, consider adding red pepper flakes or diced jalapeños during the sautéing step. You can also incorporate a dash of hot sauce or a sprinkle of cayenne pepper to taste. Just be cautious with the amounts to ensure it doesn't overpower the other flavors.
Is this soup suitable for freezing?
Yes, this soup freezes well! Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stovetop, adding a bit of water or broth if necessary.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).