• Cannellini Bean Soup

    2 votes
    The original recipe called to soak dry beans overnight, but I forgot to do that so I used canned. I didn't notice a difference and canned was much easier. It was a delicious rainy day soup.


    • 2-15 oz cans cannellini beans ( you could substitute white beans, since cannellini can be expensive)
    • olive oil
    • 2 onions, chopped
    • 2 T minced garlic
    • about 1 pound tomatoes, chopped (I used romas)
    • 3 T tomato paste
    • 2 or 3 carrots, depending on size, peeled and diced
    • 2 or 3 celery stalks, depending on size, diced
    • 7 cups chicken stock
    • 2 or 3 bay leaves
    • 2 T + lemon juice
    • salt and pepper
    • parsley for garnish


    1. Rinse and drain your beans if you're using canned.
    2. Heat a few turns of olive oil in a pot.
    3. Add your onions and sweat them with some salt for a minute or two.
    4. Add the garlic, celery and carrots and cook slightly.
    5. Stir in the beans, tomatoes, tomato paste, chicken stock and bay leaves.
    6. Bring to a boil and reduce to simmer for 30-45 minutes to develop flavor. If you started with dry beans you might need to cook it longer to cook the beans.
    7. Take out the bay leaves and finish the soup to taste with lemon juice, salt and pepper.
    8. Add a handful of parsley right before serving.

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