Cannellini Soup
Cozy up with a bowl of hearty Cannellini Soup, a nutritious and satisfying recipe that’s as comforting as it is flavorful. This wholesome soup combines tender cannellini beans, fresh vegetables like carrots, celery, and kale, and aromatic herbs like thyme and rosemary, all simmered to perfection in a rich vegetable broth. A touch of lemon juice adds a bright finish to this velvety yet rustic dish, while blending a portion of the soup creates a creamy texture without any cream. Ready in just 45 minutes, this one-pot wonder is perfect for weeknight dinners or meal prep. Serve it with crusty bread for dipping or a crisp side salad for a well-rounded, plant-based meal. Whether you're seeking warmth on a chilly day or a healthy dinner idea, this vegan Cannellini Soup is sure to hit the spot!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 2 medium (peeled and diced) carrot
- 2 medium (diced) celery stalk
- 3 cloves (minced) garlic
- 2 cans (15 oz each, drained and rinsed) cannellini beans
- 6 cups vegetable broth
- 1 whole bay leaf
- 0.5 teaspoons dried thyme
- 0.5 teaspoons (crushed) dried rosemary
- 2 cups (chopped, packed) kale
- 1 teaspoons (adjust to taste) salt
- 0.5 teaspoons (freshly ground, adjust to taste) black pepper
- 1 tablespoon (optional, for brightness) lemon juice
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrot, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the cannellini beans, vegetable broth, bay leaf, thyme, and rosemary to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 20 minutes to allow the flavors to meld.
Remove the bay leaf from the soup.
Using an immersion blender, blend a portion of the soup directly in the pot to thicken the texture. Alternatively, transfer 2 cups of the soup to a blender, puree it, and return it to the pot. Be cautious with hot liquids.
Stir in the chopped kale and let it simmer for 5 more minutes until the kale is tender and wilted.
Season with salt and black pepper to taste. Add lemon juice if desired for a bright, fresh finish.
Ladle the warm soup into bowls and serve with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.7 g | 9% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1149 mg | 50% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 5.5 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 841 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
