cannellini bean soup

Smoky Tomato White Bean Soup made with dry beans in an instant pot or on the stovetop. Vegan and gluten-free.

Smoky Tomato White Bean Soup 

lb dry white beans, soaked 8-12 hours

olive oil

onion, diced

garlic cloves, rough chopped

carrots, chopped

celery chopped

fresh thyme (or 1 teaspoon dried thyme)

white wine (or skip it)

tomatoes,

bell

veggie broth or chicken stock

salt

smoked paprika

cumin

pepper

cayenne

bay leaves

lemon juice vinegar

harissa paste

Soak the cannellini beans in 3 times the water for 8-12 hours.

Set Instant Pot to Saute function. (See notes for stovetop version)

Heat oil and saute onions 5 minutes. Add garlic, stir for 2 minutes.

Add carrots, celery and thyme, give a good stir. Deglaze with wine and scrape up any brown bits.

Add tomatoes, roasted peppers, drained white beans, broth or stock, salt, smoked paprika, cumin, pepper, cayenne and bay leaves. Give a good stir.

Set Instant pot to High Pressure for 12 minutes.

I made this today using rinsed canned white beans.  I also used roasted canned tomatoes.  Delicious!  Wish I could post a photo.

I made this recipe using the stovetop version and I used orca beans instead of white cannelli beans.  I only printed out the stove top version and I realized that adding the beans to the pot was omitted.  I think  it is better to use the 2 cups dry beans measure than the 1lb measurement.  A whole pound of dry beans makes lots and lots and lots of beans.  I precooked my beans for 25 minutes since I like them creamy not "al dente" and I froze 4 cups of partially cooked beans for later  Delicious recipe.  I love the smoked paprika flavor and Harissa oil at the end.

This was very tasty - I used 3 x tins of rinsed white beans, and only 4 cups of stock - the harissa oil is such a lovely delicious defining addition. We are now looking forward to yummy leftovers.

I'm eating this soup right now, and it is fantastic! The harissa oil &amp; garlic bread make it pop! Definitely my new comfort food.

This is so flavorful! Used my Mayocoba beans, which really hold their shape, yet are creamy and meaty. The soup was brothier that I'd expected from the pictures, but we certainly weren't mad about it. Everyone wanted more. My husband, on his second helping said, wait...there's no meat in it?! The soup will definitely go into our rotation. That's for another winner!

Made last night for dinner with cannellini, white northern, and pinto beans (all I had on hand) - so so good!

This was absolutely delicious! I made it for my family for dinner and there were fights over the leftovers. One son told me it was the best soup I’ve ever made, and another asked me to make it every week. I used dried navy beans, as that’s what I had on hand, but next time I’ll use cannellini beans. I made the recipe as written, however, I added some Spanish chorizo along with the broth before pressure cooking. The smokiness of the chorizo was perfect with the smoked paprika. I am gently trying to nudge my family to eat more vegetarian meals, and I’ve found that sometimes adding in a small bit of meat makes the transition easier and less noticeable.

This is so delicious! I didn't make any changes to the recipe - it was perfect on the stovetop! It's so warming and on a rainy day like today, it's exactly what I felt like. Next time I'll try it with tinned beans as that would make it a very speedy meal.

https://content.jwplatform.com/videos/WNCX3GM2.mp4

Smoky Tomato White Bean Soup with flavorful Harissa! Low in calories, high in fiber, this soup is vegan and gluten-free. Video

Smoky tomato White Bean Soup Video

Set the Instant pot to High Pressure for 12 minutes.( If using canned beans,  pressure cook 6 minutes.)

Delicious soup. I used navy beans since that’s what I already had and made it in the instant pot. Also, added some fresh spinach. Thank you!

The soup was really tasty. It was just delicious. I didn’t even use the harissa paste. Definitely no ordinary vegetable soup. Thank you so much for sharing the recipe.

Quick &amp; flavorful soups are a staple in our house! And this comforting cannellini bean soup is one we love and eat on repeat. It&#39;s lightly creamy in consistency and layered with flavor. It takes less than 10 ingredients to prepare and only 30 minutes to cook!

Cannellini Bean Soup

14 oz canned cooked cannellini beans, (rinsed and drained)

yellow onion, (diced)

carrots,

garlic cloves, (minced)

sage leaves

rosemary

red pepper flakes

vegetable broth

garlic powder

(plus

black pepper

cheese rind (see notes)

Saute aromatics: In a large pot on medium to low heat, saute the diced onions and carrots in olive oil with a pinch of salt until soft (about 3-4 minutes). Then add the minced garlic, fresh rosemary &amp; sage, and red pepper flakes, and saute for 30 seconds.

Add the remaining ingredients and cook: Then, add the cannellini beans, broth, parmesan rind, garlic powder, and 1/4 teaspoon salt &amp; generous pinch of black pepper. Cover the soup with a lid and let cook on a gentle simmer for about 30 minutes, stirring every so often.

Blend part of the soup: When the soup is finished cooking, use a fork or tongs to carefully remove the parmesan rind and fresh herbs. Then use a measuring cup to scoop out about 2 1/2 cups of the soup and add it to a high-powered blender. Blend on high for about 5-10 seconds until it&#39;s creamy in consistency then add that back to the pot with the rest of the soup and stir it together. Note: if you would like to soup to be cooked down even more, you can place it back on the stove uncovered and simmer it for 10 additional minutes.

Serve: When ready to serve, taste the soup, add a pinch of salt if needed - then serve!

this recipe is sOOOOOOOOOOOOO delish easy to prepare

Instead of olive oil I cooked the aromatics/vegies with a package of fresh pancetta and added a small pork hock to the bean mix.  I would warn folks to be very careful with the red pepper.

Will definitely try the one you recommended, and many others! Thanks Bethany

A staple in many Portuguese kitchens, this hearty soup is often served with crusty bread and a drizzle of olive oil. The recipe is easily customizable, so feel free to add your own touch, whether it’s a sprinkle of fresh herbs or a few slices of chorizo.

Grandmas Portuguese Cabbage Soup

turnips,

(1 1/2 liters) water

(320 g) cooked cannellini beans

sea salt (plus more to taste)

Olive oil,

Peel and dice the turnips, potatoes, onions, and carrots into uniform 1.2-inch (3 cm) cubes.

Slice the cabbage into rough strips for easy cooking and manageable spoonfuls.

1. Prepare the Vegetables

In a large pot or Dutch oven, bring 6 cups of water to a boil over high heat.

Once boiling, add the turnips, potatoes, onions, and carrots to the pot.

Reduce the heat to a gentle simmer, add the salt, and cover the pot with a lid.

Cook for 15–20 minutes, or until the vegetables are tender when pierced with a fork.

2. Cook the Base

Remove about half of the potatoes. Using an immersion blender, purée the rest of the cooked vegetables and liquid directly in the pot until the mixture is smooth and creamy.

Taste the soup and adjust the salt as needed.

3. Blend to Create the Broth

Stir the cabbage strips into the puréed soup.

Cook for an additional 5 minutes, or until the cabbage is tender but still slightly crisp.

4. Add the Cabbage

Add the cooked cannellini beans and the rest of the boiled potatoes to the pot and gently stir to combine.

Let the soup sit for a minute to warm the beans through.

5. Incorporate the Beans and Potatoes

Ladle the soup into bowls and drizzle each serving with a small amount of olive oil.

6. Serve and Garnish

Aloha- I love the simplicity of this recipe and the Beautiful pictures that go with it!! I remember my great grandma cutting over the pot as she made the soup. Some how the simple things stand out.
 Thank you for sharing. Mahalo

Hi,   I have been married to my Portiguese husband sense 1967. I have one handed down Portuguese recipe that my husband loves. I ' d really like to find some more. Thank you for sharing this incredible soup. Finding  good Portuguese recipes to cook for him is my adventure. Thanks Again

This turned out WAY better than I expected! Might have even been better than my mother-in-law’s version. (Shh, don’t tell her.)

My mom used to make something quite similar to this, but with lentils - so I swapped the beans for lentils—still turned out great. Will make again!

This reminds me so much of my childhood in Portugal. Simple and delicious!

Perfect for meal prepping! Tastes even better the next day.

Hearty soup with spicy Italian sausage, creamy beans, aromatic herbs, and a splash of cream.

Spicy Italian Sausage Bean Soup

540 g spicy Italian sausage, crumbled

onion,

garlic,

Italian seasoning

thyme leaves

red pepper flakes, adjustable to taste

425 g canned cannellini beans,

chicken stock

120 ml heavy cream

Salt and black pepper

Sauté the Sausage and Aromatics

Heat a large saucepan over medium heat. Add crumbled Italian sausage, chopped onion, garlic, Italian seasoning, thyme leaves, and red pepper flakes. Cook for approximately 5 minutes, stirring frequently to break up the sausage, until the onion softens and the mixture becomes fragrant.

Incorporate Carrots and Beans

Stir in sliced carrots and half of the cannellini beans. Mix thoroughly to ensure even distribution.

Simmer the Mixture

Pour in the chicken stock and bring the mixture to a gentle boil. Reduce heat, cover the pan, and allow to simmer for 15–20 minutes until carrots are fork-tender.

Finish with Cream and Adjust Consistency

Add the remaining cannellini beans. Remove from heat and stir in the heavy cream. Adjust consistency by stirring in more stock, water, or cream to reach the desired richness.

Season and Serve

Season with salt, pepper, and additional red pepper flakes if desired. Garnish with fresh thyme leaves before serving.

Savory, creamy cannellini bean soup cooked in a rich tomato broth infused with herbs. It's thick, filling, and beyond delicious!

Cannellini Bean Soup Recipe

extra virgin olive oil or olive oil

garlic cloves,

chili flakes

cannellini beans

(15 ounces) cherry tomatoes

basil

bay leaf

(480 ml) low sodium vegetable broth

salt,

black pepper,

parsley

Prepare Bean Puree

Open one can of cannellini beans and transfer its content (beans + liquid) to a blender or food processor. Whizz until smooth and set aside.

Saute Onion and Garlic

Heat the olive oil in a large pot over medium heat. Add the chopped onion, cook until soft and translucent. Stir in garlic and cook until fragrant.

Add Ingredients

Include pureed beans, whole beans from the other two cans, canned tomatoes, chili flakes, bay leaf, herbs, broth, salt, and pepper.

Simmer

Bring to a simmer, cover, and cook for 25-30 minutes, stirring occasionally.

Finish and Serve

Turn off heat, stir in fresh parsley, adjust seasoning, and serve with a drizzle of olive oil, pepper, and bread.

Top 6 cannellini bean soup recipes from across the web

The most viewed cannellini bean soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Smoky Tomato White Bean Soup

Smoky Tomato White Bean Soup

Cannellini Bean Soup

Grandmas Portuguese Cabbage Soup

Spicy Italian Sausage Bean Soup

Cannellini Bean Soup Recipe

Top 6 cannellini bean soup recipes from across the web

The most viewed cannellini bean soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoky Tomato White Bean Soup

Smoky Tomato White Bean Soup

Cannellini Bean Soup

Grandmas Portuguese Cabbage Soup

Spicy Italian Sausage Bean Soup

Cannellini Bean Soup Recipe

The most viewed cannellini bean soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine