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Bowl of Easy Cannellini Bean Soup with herbs and olive oil.

Italian White Bean Soup

A simple, comforting bean soup that makes weeknight dinners easy and flavorful with pantry staples like cannellini beans, garlic, and herbs.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2-3 cans Cannellini beans, drained and rinsed You can also use cooked dried beans.
  • 2 tablespoons Olive oil Essential for Italian flavor.
  • 1 medium Onion, chopped Provides the base flavor.
  • 2 cloves Garlic, minced Add just before adding other ingredients.
  • 1 medium Carrot, chopped Optional, adds sweetness.
  • 1 stalk Celery, chopped Optional, balances the flavor.
  • 4 cups Broth (vegetable or chicken) Use what you have on hand.
  • 2 tablespoons Tomato paste For depth, but not to dominate the soup.
  • 1 teaspoon Italian seasoning or mixed dried rosemary and thyme For flavor enhancement.
  • 2 cups Greens (spinach, kale, or Swiss chard) Fresh greens to add at the end.
  • 1 lemon For squeezing To add brightness before serving.
  • as needed Parmesan cheese, for serving Include Parmesan rind for simmering if available.

Method
 

Preparation
  1. Warm olive oil in a large pot over medium heat.
  2. Add the chopped onion, carrot, and celery. Cook until softened, about 6 to 8 minutes.
  3. Add garlic and stir for 30 seconds until fragrant.
Building Flavor
  1. Stir in tomato paste and herbs. Cook for 1 minute.
  2. Optionally, add a pinch of red pepper flakes for heat.
Cooking the Soup
  1. Add the cannellini beans and broth to the pot.
  2. If using, add the Parmesan rind. Bring to a gentle simmer.
  3. Let simmer for about 15 to 20 minutes.
Creating Creaminess
  1. Scoop out 1 to 2 cups of soup, blend until smooth, and stir back into the pot.
Final Touches
  1. Add greens and allow to wilt for a couple of minutes.
  2. Turn off the heat, add a squeeze of lemon, and drizzle with extra olive oil.

Notes

This soup can be customized with any greens or additional proteins. Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.