Perfect for busy weeknights, this easy stove-top soup is quick and easy!
Creamy, hearty, and full of flavor, this soup is a favorite.
Why We Love This Soup
Not only is Cannellini Bean Soup ultra-hearty and packed with fiber and flavor, its perfect for leftover add-ins and mix-ins. It’s a great base soup recipe for whatever is on hand in the pantry or the fridge! Add in extra veggies, chopped peppers, or leftover chicken breasts. The creamy texture comes from blending some of the beans (and not heaps of heavy creamy). Creamy Cannellini Soup is fast! Only has 10 minutes of prep time and 30 minutes to cook on the stovetop!
Ingredients & Variations
Healthy cannellini beans, Italian sausage, chicken broth, and a few veggies and herbs are all that’s needed for the best soup ever! SAUSAGE – Italian sausage adds the perfect flavor to this recipe! No sausage? Sub out ground beef or leftover chicken or turkey and add in a few extra spices to balance out the flavor. BEANS – Canned cannellini beans are a quick and easy addition. Beans labeled Great Northern Beans or White Kidney beans (or really any white bean) will work in this recipe! VEGGIES I love to add celery for the perfect crunch and potatoes for a hearty addition. This soup would also be great with kale or spinach for a pop of color and extra nutrition! For a lower-carb version, switch out the potato for cauliflower! BROTH Chicken broth is the perfect base for this soup but it can easily be substituted for vegetable or beef broth depending on what you have on hand.
If you have dried beans, feel free to use those. Since dried beans expand while cooking, use half the amount of dried beans than canned beans and be sure to soak them overnight before adding to the soup. Find more info about different ways to soak beans here (overnight/quick/microwave/hot soak).
How To Make Cannellini Bean Soup
This hearty soup is as easy as 1, 2, 3 to prepare. Season with salt and pepper and parmesan cheese. Serve with a slice of French bread or a side salad for a complete meal!
How to Store
Leftovers: Cannellini Bean Soup tastes even better the next day! Store it covered in the refrigerator for up to 4 days and let the flavors meld together. Reheat: Put soup on the stove or in the microwave. Give it a good stir and refresh the flavors by adding a pinch of salt, pepper, and parmesan cheese! To Freeze: This soup can be frozen easily, but the beans might not be as firm once it’s thawed. If that happens, add a fresh can of beans and reheat as per instructions above!
More Bean Soup Recipes
Italian Bean Soup – budget-friendly Ham and Bean Soup {Crock Pot Version} – loaded with flavor Minestrone Soup– classic family favorite Pasta Fagioli Soup Recipe – an Italian favorite Ham Bone Soup (Slow Cooker) – an old fashioned favorite
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