Cannellini Bean Soup Recipe

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Cannellini Bean Soup

Judianne Hankla


Makes plenty, with enough to freeze for another day.

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★★★★★ 1 vote
30 Min
2 Hr 30 Min


2 1/2 c
dry cannellini beans
3 Tbsp
olive oil, extra virgin olive oil, and more for drizzling
2 c
whole, chopped onions (about 2 cups)
3 clove
garlic, minced
long carrots, cut into halves long ways &chopped
1/2 c
chopped fresh tomato
1/4 c
fresh basil chopped
1/4 c
chopped fresh flat leaf parsley
1 Tbsp
coarse salt
freshly ground parmesan cheese
freshly ground black pepper


1Rinse the beans well & place in large pot. Cover the beans with 4 quarts of water. Bring to a boil, cover & turn off the heat. Allow to soak 1 hour.

2Place the olive oil, onions,& garlic in a large heavy bottom pot over medium heat. When the garlic begins to sizzle after about 30 sec. add the carrots & celery, and continue to cook, stirring for about 5 minutes. Stir in the tomatoes, basil, & parsley, continue to cook 3 minutes stirring.

3Add 6 cups of the soaked beans, cover with 10 cups of cold water & stir to combine. Bring to a boil reduce heat & simmer, partially covered, until the beans are tender, & creamy at least 1 1/2 hours up to 2 1/2 hours. Add water if necessary to achieve desired consistency, the soup should be thick. Add salt half way through the cooking time. Serve with fresh grated Parmesan cheese, black pepper & a drizzle of olive oil.

About this Recipe

Course/Dish: Bean Soups