Italian White Bean Soup

Italian White bean soup is a creamy (but made with no cream!) soup that uses just 6 ingredients only takes 20 minutes to make! Made with cannellini beans, you'll get to savor the flavor of Italian white beans in just a few easy steps!

Course Soup

Cuisine Italian

Prep Time 5

Cook Time 15

Servings people

Calories 482kcal

Author Pina Bresciani

Ingredients

2 tablespoon olive oil extra virgin
½ cup onion (yellow or white) diced
½ cup carrot diced
½ cup celery diced
2 sprigs rosemary
2 cans cannellini beans 398mL cans, drained, not rinsed
1.5 cups vegetable stock plus more if needed
salt to taste
pepper to taste

Instructions

In a medium sized pot, over medium heat, add the olive oil.
When olive oil is warmed through, add the diced onion, celery and carrot, and rosemary sprigs. Season with salt and pepper.
Cook vegetables until tender, about 5-10 minutes. Remove the rosemary sprigs.
Add the beans that have been drained from the can, but not rinsed. Let cook with the vegetables for 1-2 minutes.
Add in the vegetable stock. Season with salt and pepper if needed.
Cook everything together for a few minutes (up to 5 minutes), or until vegetable stock starts to boil. Add more vegetable stock if soup is too thick.
Serve soup as-is, or blend with an immersion blender or regular blended to make the soup extra creamy. Adjust for salt and pepper.
Serve and top with olive oil and minced rosemary if desired.

Video

Notes

Blending the soup is not necessary - it is just as delicious if the beans are left whole. It's up to you when it comes to the consistency of the soup you'd prefer.

If blending the soup with an immersion blender, it will take awhile as the soup is very thick and hearty

I like to drain my beans, but not rinse them. I find that the liquid in the can of beans is very flavorful and adds flavor to the soup

You may need to add more vegetable stock at the end, as the soup can be quite thick - it's up to your personal preference on how thick you prefer it

Nutrition