Best 15 Cannellini Bean Soup Recipes

TUSCAN CHARD AND CANNELLINI BEAN SOUP

Steps:

• In a large saucepan over medium heat, cook the bacon, onion, garlic, nutmeg, and red pepper flakes until the onion is translucent, about 5 minutes. Pour in chicken broth and cannellini beans, and bring the mixture to a boil; stir in sun-dried tomatoes and the piece of Parmesan cheese rind. Reduce heat to a simmer, and cook while you prepare the chard, about 10 minutes.
• Cut the stems from the chard, and slice the stems into pieces about 3/4-inch long. Cut the chard leaves into 1-inch wide ribbons. Stir the chard stems and pasta into the soup, setting aside the leaves. Reduce heat to a simmer, and gently simmer until the pasta is tender, about 10 minutes. Stir the chard leaves, sage, and basil into the soup, and simmer just until wilted, 3 to 4 minutes.
• Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.

SAVORY KALE, CANNELLINI BEAN, AND POTATO SOUP

Steps:

• Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more.
• Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.

SAUSAGE & CANNELLINI BEAN SOUP

Steps:

• Cook the sausage and onion in a large saucepan over medium heat until meat is no longer pink; drain. Add garlic; cook 1 minute longer., Stir in the beans, broth, water, wine and pepper. Bring to a boil. Add escarole; heat through. Sprinkle with cheese.

CANNELLINI BEAN SOUP

Steps:

• Rinse the beans well and place in a large pot. Cover the beans with 4 quarts of water. Bring to a boil, cover, and turn off the heat. Allow to soak for 1 hour.
• Place the olive oil, onions, and garlic in a large heavy-bottomed pot over medium heat. When the garlic begins to sizzle, after about 30 seconds, add the carrots and celery and continue to cook, stirring, for about 5 minutes. Stir in the tomatoes, basil, and parsley and cook, stirring occasionally, for an additional 3 minutes.
• Add 6 cups of the soaked beans, cover with 10 cups of cold water, and stir to combine. Bring to a boil, reduce the heat, and simmer, partially covered, until the beans are tender and creamy, at least 1 1/2 but up to 2 1/2 hours. Add water if necessary to achieve desired consistency; the soup should be thick. Add the salt halfway through the cooking. Serve with freshly grated Parmesan cheese, freshly black ground black pepper, and a drizzle of olive oil.

TOMATO AND CANNELLINI BEAN SOUP

Steps:

• Beans Combine beans, onion, garlic, and bay leaves in a large pot and add cold water to cover by 2". Bring to a simmer over medium heat, add several pinches of salt, and reduce heat to low. Continue to cook at a bare simmer until beans are creamy but still hold their shape, 35-45 minutes. Let beans cool in cooking liquid; discard bay leaves.
• Do ahead
• Beans can be cooked 3 days ahead. Cover and chill.
• Soup:
• Heat 2 Tbsp. oil in a large heavy pot over medium-high. Add tomatoes, 1/2 tsp. red pepper flakes, and a pinch of salt and cook tomatoes, undisturbed, until caramelized and borderline blackened on one side, about 5 minutes. Break up tomatoes, scraping bottom of pot, and continue to cook, scraping and stirring occasionally, until tomatoes are caramelized all over, about 5 minutes more. Transfer tomatoes to a plate.
• Heat another 2 Tbsp. oil in same pot over medium. Add onion, fennel, garlic, and a pinch or so of red pepper flakes, if desired; cook, stirring often, until vegetables are soft and starting to brown around edges, 8-10 minutes. Stir in vinegar and tomatoes, scraping up browned bits. Drain beans and add to pot along with broth (for a thicker soup, use half of the broth plus 2 cups bean-cooking liquid). Bring to a simmer; season with salt. Cook until flavors meld, 30-45 minutes.
• Just before serving, stir in chard and cook until wilted. Ladle soup into bowls, top with almonds, and drizzle with oil.
• Do ahead
• Soup (without chard) can be made 4 days ahead. Let cool; cover and chill.

KALE, CANNELLINI BEAN AND CHICKEN SAUSAGE SOUP

Steps:

• Heat a large Dutch oven between medium and medium-high heat. Add 1 tablespoon olive oil; once the oil is shimmering, add half the chicken sausage and cook until lightly browned on the first side, about 2 minutes. Use tongs to flip the sausage pieces and cook until lightly browned on the second side, about 2 minutes. Use tongs or a slotted spoon to remove the browned sausage to a bowl. Repeat with the remaining olive oil and chicken sausage, but do not remove the second batch of sausage from the Dutch oven.
• Add back the first batch of sausage along with the chicken broth, Parmesan rind, cannellini beans, lemon juice, a large pinch of salt and a couple grinds of black pepper. Increase the heat to high and bring to a boil, then use a wooden spoon or spatula to scrape up any browned bits at the bottom. Reduce to a strong simmer and cook for 5 minutes to allow the flavors to come together. Stir in the kale and cook until just wilted, about 2 minutes. Remove and discard the Parmesan rind. Season the soup with additional salt and pepper if needed.
• Ladle the soup into bowls, then sprinkle with parsley and Parmesan. Serve with lemon wedges and crusty bread.

ZUPPA DI CAVOLO NERO, CANNELLINI, E SALSICCE: KALE, WHITE BEAN, AND SAUSAGE SOUP

Steps:

• Sauté the crumbled sausage in the oil until browned, and reserve. Sauté the onions and garlic until translucent.
• Add to the chicken stock in a big pot. Add the wine and cook until the alcohol has evaporated, then add the thyme and kale. Bring to a boil, then cover and simmer for 15 minutes. Add the cooked sausage and the beans and simmer another 15 minutes.

CANNELLINI BEAN SOUP

Steps:

• Fry the shallots, garlic, carrot, celery, leeks and bacon in the oil for 7 minutes, until softened but not brown.
• Pour in the stock and add the bay leaves and oregano.
• Season and bring to the boil, cover the pan and simmer gently for 15 minutes.
• Tip in the beans, re-cover and simmer for a further 5 minutes.
• Swirl the chopped parsley into the soup.
• Serve sprinkled with a little extra parsley.

CANNELLINI BEAN SOUP WITH KALE AND GARLIC-OLIVE OIL CROSTINI

Steps:

• Heat oil in a large pot. Add garlic and oregano and cook no more than a minute. Add tomato paste and vinegar, and cook another minute. Add beans and stock and bring to a simmer. Season with salt and pepper. Add kale and simmer, partially covered, for 1 hour. Season, to taste, again with salt and pepper before serving.
• Slice baguette on a heavy angle to create long slices. Toast in a toaster or in the conventional oven. Rub once or twice with half a garlic clove. Season a shallow plate of extra-virgin olive oil with salt and dip each side of bread into the oil. Serve as accompaniment to the soup.

LENTIL AND CANNELLINI BEAN SOUP

Steps:

• Heat oil in large pot.
• Add carrot, onion and garlic.
• Cook 3 minutes till soft.
• Add stock and tomatoes, bring to boil.
• Reduce heat and simmer 20 minutes.
• Add lentils and beans, cook further 10 minutes.
• Or keep simmering till desired thickness.
• Season to taste, serve with bacon or parmesan.

TOMATO AND CANNELLINI BEAN SOUP WITH GARLIC AND BASIL

Steps:

• In 8-inch skillet, heat unpeeled garlic over low heat (you are dry-roasting the garlic, so there is no need for oil) 25 to 30 minutes, turning occasionally, until peel is light brown and clove feels soft inside when you touch it. (Don't rush the process by turning up the heat; garlic may burn and become bitter.) Remove garlic from skillet; set garlic aside.
• In 3-quart saucepan, heat oil over medium heat. Add pancetta and cook about 3 minutes, stirring occasionally, until slightly crisp around edges. Add onion, carrot and celery. Cook about 5 minutes, stirring occasionally, until vegetables soften but do not brown. Add finely chopped garlic and cook 30 seconds, stirring constantly. Add broth, water, beans, tomatoes, tomato paste, anchovies, the cheese rind, bay leaves and rosemary; heat to boiling. (When you've used a piece of Parmesan cheese, save the rind in the freezer. If you don't have a rind, you may want to sprinkle each serving with grated Parmesan cheese.) Reduce heat and simmer 30 minutes, stirring occasionally.
• Peel cooled, roasted garlic cloves and place in small bowl. Add butter, salt, red pepper and pepper. Use a fork to mash garlic to a smooth paste. Spoon garlic paste into hot soup and stir well to incorporate. Sprinkle with basil and stir well. Remove bay leaves and rosemary sprig.

LEEK AND CANNELLINI BEAN SOUP

Steps:

• 1. In a large pot, put 1/4 cup of the oil over high heat and heat until it shimmers. Add the leeks and sauté for 2 minutes.
• 2. Add the carrots, celery, turnip, and salt and cook for another 2 minutes. Add the chicken stock and bring the soup to a boil. Lower the heat, cover the pot, and simmer for 20 minutes.
• 3. Add the cannellini beans and simmer for another 2 minutes.
• 4. Ladle the soup into bowls. Sprinkle each portion with cheese and drizzle with a tablespoon of olive oil.

CANNELLINI BEAN AND ESCAROLE SOUP

Steps:

• Place the beans in a large bowl and pick through them, removing any stones or debris. Cover with cool water and let sit for at least 8 hours, or overnight. Drain. In a Dutch oven, warm the olive oil over medium heat. Add the garlic. Once it begins to sizzle and become fragrant, add the chili flakes and cook for 30 seconds, then add the parsley and cook for 1 minute. Do not allow anything to brown. Add the onion and celery and stir to combine. Cover the pot, reduce the heat to low, and cook for 10 minutes. Add the tomatoes and cook for 5 minutes. Cut the cheese rinds into small pieces, to maximize the surface area exposed to the cooking liquid, and tie up in a small square of cheesecloth. Add this sachet, the beans, and the water to the pot and bring to a simmer. Skim any foam that comes to the surface and stir in salt to taste. Reduce the heat to maintain a gentle simmer and cook the beans until tender, 30 to 45 minutes. (Cooking time will vary, depending upon the age of the beans.) Add the escarole and cook until tender and wilted, 10 minutes. Season the soup with more salt and pepper to taste. Ladle the soup into warmed bowls and finish with grated Parmigiano-Reggiano and a drizzle of olive oil.

CREAMY CANNELLINI BEAN-AMARANTH SOUP WITH BASIL

Steps:

• Cut the root end from the leeks and slice them in half vertically, then rinse throughly to remove all grit. Slice the leeks ands saute the olive oil over medium heat in a 2 quart saucepan. When the leeks are golden and soft add the garlic and cook for a minute, then add the amaranth, stock, bay leaf, and tomato puree, and bring to a boil. Reduce the heat to a simmer, cover and cook for 30 minutes.
• Put half of the beans into a food processor bowl. Puree until smooth. When the amaranth mixture is done, remove the ba leaf, then carefully pour the mixture into the processor and puree. Cover the top of the feed tube with a folded towel as you process, to keep hot liquid from flying out. Pour the puree back into the pan.
• Sire the remaining beans and the chopped herbs into the hot soup, and warm gently on the stove for 5 minutes or so. If desired, thin with water or more stock. Season with the salt and pepper to taste. Serve hot with whole grain bread.

ITALIAN VEAL AND CANNELLINI BEAN SOUP

Steps:

• Mix all ingredients except bell pepper and basil in 3 1/2- to 6-quart slow cooker.
• Cover and cook on low heat setting 8 to 10 hours (or high heat setting 4 to 5 hours) or until veal is tender.
• Stir in bell pepper and basil.
• Cover and cook on high heat setting about 15 minutes or until hot.