Italian Cannellini Bean Soup
Warm, hearty, and bursting with Mediterranean flavors, this Italian Cannellini Bean Soup is a comforting classic that’s as nourishing as it is delicious. Packed with tender cannellini beans, vibrant vegetables like carrots, celery, and spinach, and infused with the rich aromas of fresh rosemary, thyme, and bay leaf, this soup epitomizes simple Italian cooking at its finest. A touch of tomato paste and diced tomatoes adds depth and velvety richness, while the optional grated Parmesan lends a savory finish. Ready in just 50 minutes, this one-pot recipe is perfect for weeknight dinners or meal prep, offering six generous servings of wholesome goodness. Serve it with crusty bread for a satisfying, rustic meal that will keep you coming back for more. Keywords: Italian cannellini bean soup, Mediterranean flavors, hearty soup recipe, easy one-pot meal, vegetarian soup.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrot
- 2 medium, diced celery stalk
- 3 minced garlic clove
- 2 tablespoons tomato paste
- 1 14-ounce can diced tomatoes
- 2 15-ounce cans, drained and rinsed cannellini beans
- 6 cups vegetable broth
- 1 sprig fresh rosemary
- 4 sprigs fresh thyme
- 1 bay leaf
- 4 cups baby spinach
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
- 0.25 cup, grated (optional) Parmesan cheese
- 1 loaf (for serving, optional) crusty bread
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the tomato paste and mix well, cooking for 2 minutes to deepen its flavor.
Stir in the diced tomatoes and cannellini beans. Mix to combine.
Pour in the vegetable broth and add the rosemary sprig, thyme sprigs, and bay leaf.
Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 25 minutes.
Remove the herb sprigs and bay leaf from the soup.
Stir in the baby spinach and cook for 2-3 minutes, until wilted.
Season with salt and black pepper to taste.
Ladle the soup into bowls and optionally garnish with grated Parmesan cheese.
Serve hot with crusty bread on the side, if desired.
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 1631 mg | 71% | |
| Total Carbohydrate | 77.1 g | 28% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 9.5 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 177 mg | 14% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1068 mg | 23% | |
*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.
