Cannellini Bean Soup Recipe Vegetarian and Delicious Ideas

There’s nothing quite as comforting as a warm bowl of soup on a chilly day, and this vegetarian cannellini bean soup recipe is a perfect example of heartwarming simplicity. Packed with creamy cannellini beans, fresh vegetables, and fragrant herbs, this soup offers a deliciously rich flavor that satisfies both your taste buds and your nutritional needs.

Whether you’re a vegetarian or just looking to add more plant-based meals to your diet, this recipe is a fantastic choice. It’s easy to prepare, uses pantry staples, and is wonderfully versatile for weeknight dinners or cozy weekend lunches.

With its velvety texture and subtle Mediterranean flair, this soup can be whipped up in under an hour. Plus, it’s naturally gluten-free and packed with protein and fiber, making it as nourishing as it is delicious.

If you love hearty soups that don’t skimp on flavor, this cannellini bean soup is sure to become a staple in your kitchen.

Why You’ll Love This Recipe

This vegetarian cannellini bean soup combines wholesome ingredients to create a filling and flavorful meal that’s both nutritious and comforting. The beans provide a creamy base without the need for any dairy, making it perfect for vegans and vegetarians alike.

Aromatic garlic, onion, and herbs blend beautifully to elevate the simple ingredients into a satisfying dish.

It’s also incredibly adaptable. You can easily swap out vegetables depending on what you have on hand, and it freezes well, making it a great option for meal prep.

Whether you want a quick lunch or a nourishing dinner, this recipe delivers warmth and taste with minimal fuss.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes, with juices
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 cups fresh spinach or kale, chopped (optional)
• Fresh parsley, chopped for garnish
• Juice of half a lemon (optional, for brightness)

Equipment

• Large pot or Dutch oven
• Wooden spoon or silicone spatula
• Chef’s knife
• Cutting board
• Can opener
• Measuring cups and spoons
• Blender or immersion blender (optional, for creamier texture)

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent and soft.
2. Add the garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
3. Stir in the drained cannellini beans, vegetable broth, diced tomatoes with their juices, dried thyme, oregano, and the bay leaf. Mix well to combine all ingredients.
4. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes. This allows the flavors to meld and the vegetables to become tender.
5. Remove the bay leaf and season the soup with salt and freshly ground black pepper to taste.
6. For a creamier texture, use an immersion blender to partially blend the soup, or carefully transfer about half the soup to a blender, puree it, and then stir it back in. This step is optional but highly recommended for a velvety finish.
7. Stir in the fresh spinach or kale and cook for another 5 minutes until the greens are wilted.
8. Finish with a squeeze of fresh lemon juice to brighten the flavors just before serving.
9. Garnish with chopped fresh parsley and serve warm with crusty bread or your favorite side.

Tips & Variations

For an extra depth of flavor, try adding a splash of white wine or a pinch of smoked paprika during the sautéing step.

You can customize this soup by substituting the cannellini beans with other white beans like Great Northern or navy beans. Adding chopped potatoes or zucchini can provide more texture and heartiness.

If you prefer a spicier kick, toss in a pinch of red pepper flakes or a diced jalapeño when cooking the vegetables.

For a fully vegan version, ensure your vegetable broth is free from animal products. Feel free to add a dollop of vegan sour cream or plain yogurt on top for creaminess without dairy.

Nutrition Facts

Serving Suggestions

This soup pairs wonderfully with a warm crusty baguette or garlic bread for dipping. For a more filling meal, serve it alongside a fresh green salad or a hearty grain like quinoa or brown rice.

A sprinkle of grated Parmesan or a drizzle of good-quality extra virgin olive oil on top can add an extra layer of flavor.

If you want to keep the meal light yet satisfying, try it with a simple arugula salad tossed in lemon vinaigrette. For more delicious vegetarian recipes, check out our Lemon Ricotta Pasta With Arugula Recipe or warm up with some hearty options like the Lectin Free Soup Recipes.

Conclusion

This vegetarian cannellini bean soup is a beautiful example of how simple ingredients can come together to create a nourishing and satisfying dish. It’s easy to prepare, budget-friendly, and packed with nutrients that keep you energized and full.

Whether you’re cooking for yourself, family, or friends, this soup offers a comforting embrace in every spoonful.

Perfect for meal prep or a quick weekday dinner, this recipe invites you to enjoy the wholesome goodness of beans and vegetables in a cozy bowl. Don’t forget to experiment with the flavors and make it your own.

And if you love exploring diverse recipes, you might enjoy our Instant Pot Rabbit Recipe for something different or try the tangy twist in our Maple Bourbon Pickles Recipe as a side.

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