Cannellini Bean Soup

Cannellini Bean Soup Recipe

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Judianne Hankla


Makes plenty, with enough to freeze for another day.


★★★★★ 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
  • 5
    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

How to Make Cannellini Bean Soup


  1. Rinse 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.
  2. Place 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.
  3. Add 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.

Printable Recipe Card

About Cannellini Bean Soup

Course/Dish: Bean Soups

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