28+ Cozy Cannellini Bean Soup Recipes to Keep You Warm

Looking for the perfect cozy, hearty, and wholesome soup? Cannellini beans might just be your new best friend.

These creamy white beans are mild in flavor, high in protein and fiber, and incredibly versatile—making them the ideal base for comforting soups of all kinds.

In this roundup of 28+ cannellini bean soup recipes, you’ll discover a delicious variety of options: from light and lemony broths to rich, creamy puréed blends.

Whether you’re craving something rustic and hearty for a cold day or a fresh, veggie-packed soup for a lighter meal, there’s a recipe here for every mood, season, and dietary preference.

These soups are budget-friendly, meal-prep friendly, and most are naturally vegetarian or vegan.

Grab your soup pot, stock up on some canned (or dried) cannellini beans, and let’s turn simple ingredients into flavorful, soul-warming meals!

28+ Cozy Cannellini Bean Soup Recipes to Keep You Warm

With 28+ flavorful cannellini bean soup recipes at your fingertips, you’ll never run out of cozy meal ideas.

These recipes prove that you don’t need complicated ingredients to create something delicious and nourishing.

Whether you’re cooking for your family, meal prepping for the week, or just craving a quick comfort meal, these soups are versatile enough to meet your needs.

Cannellini beans are more than just a pantry staple—they’re a blank canvas for creativity.

So, bookmark your favorites, experiment with flavors, and let these simple beans bring warmth to your table.

Tuscan White Bean Soup

This rustic Tuscan-inspired soup features cannellini beans simmered with aromatic vegetables and herbs.

It’s a comforting, hearty dish that captures the essence of simple Italian home cooking.

The olive oil and fresh rosemary elevate the flavor, making it perfect for a cozy lunch or light dinner.

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 4 cups vegetable broth
• 2 cans cannellini beans, drained and rinsed
• Salt and black pepper to taste
• Optional: handful of chopped kale or spinach

Instructions
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté until softened, about 5–7 minutes. Stir in garlic, thyme, and rosemary and cook for another minute. Add broth and cannellini beans. Bring to a boil, then reduce heat and simmer for 20 minutes. For a creamier texture, mash a portion of the beans with a spoon or blend briefly with an immersion blender. Season with salt and pepper. Stir in greens if using, cook for 3 more minutes until wilted. Serve warm with crusty bread.

This soup delivers rich flavors with very little effort. It’s perfect for batch cooking or freezing for later meals.

The combination of beans and herbs makes it not just filling but wonderfully aromatic, ideal for those seeking comfort food with wholesome ingredients.

Cannellini Bean and Tomato Soup

A light yet hearty soup that combines creamy cannellini beans with tangy tomatoes.

This Mediterranean-style dish is vegan, protein-rich, and brightened with a touch of lemon and fresh parsley.

It’s great for those who enjoy clean, vibrant flavors in a warm bowl.

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 can diced tomatoes (14 oz)
• 2 cans cannellini beans, rinsed
• 3 cups vegetable broth
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• Juice of half a lemon
• Chopped fresh parsley for garnish

Instructions
In a pot, heat olive oil over medium heat. Add onion and sauté until translucent. Add garlic and cook for 30 seconds more. Stir in tomatoes with their juice, smoked paprika, and cumin. Cook for 5 minutes to blend flavors. Add beans and broth. Bring to a boil, reduce heat, and simmer for 15–20 minutes. Season with salt, pepper, and lemon juice. Blend part of the soup for a thicker consistency if desired. Garnish with parsley before serving.

This soup is a beautiful balance of comfort and brightness. The lemon and herbs cut through the richness of the beans and tomato, making each spoonful lively yet satisfying.

It’s a wonderful recipe to enjoy year-round, and especially delicious with a slice of sourdough.

Cannellini Bean and Kale Soup

Packed with nutrients, this bean and kale soup is a health-conscious choice that doesn’t compromise on flavor.

The cannellini beans add creaminess while the kale introduces a slight bitterness that balances the dish.

It’s a nourishing bowl that feels both fresh and grounding.

Ingredients

• 1 tbsp olive oil
• 1 leek, sliced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 can diced tomatoes
• 2 cans cannellini beans, drained
• 3 cups chopped kale
• 1/2 tsp chili flakes (optional)
• Salt and black pepper to taste
• Grated parmesan cheese (optional, for serving)

Instructions
Heat oil in a pot over medium heat. Add leek and sauté until soft. Stir in garlic and cook for 1 minute. Add broth, tomatoes, and beans. Bring to a simmer and cook for 10 minutes. Add kale and cook another 10 minutes until tender. Season with salt, pepper, and chili flakes. Serve hot with optional parmesan on top.

This soup is an ideal option for those looking for a wholesome, fiber-rich meal. It’s warming, deeply flavorful, and versatile enough to adapt to different greens or spices you may have on hand.

Whether served as a starter or a main dish, it satisfies both the appetite and the soul.

Lemon Cannellini Bean Soup

This light, zesty soup brings together creamy cannellini beans and the brightness of lemon in a broth infused with garlic and herbs.

It’s an energizing, simple recipe that feels both refreshing and comforting—perfect for any season when you want something nourishing yet not heavy.

Ingredients

• 2 tbsp olive oil
• 1 shallot, minced
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/4 tsp crushed red pepper flakes
• 2 cans cannellini beans, drained
• 4 cups vegetable broth
• Juice and zest of 1 lemon
• 2 cups baby spinach
• Salt and pepper to taste
• Optional: grated parmesan for serving

Instructions
Heat olive oil in a pot over medium heat. Add shallot and sauté until soft. Stir in garlic, oregano, and red pepper flakes. Cook for 1 minute. Add cannellini beans and vegetable broth. Bring to a boil, then simmer for 15 minutes. Stir in lemon juice, zest, and spinach. Cook until spinach wilts. Season with salt and pepper. Serve warm with optional parmesan.

This soup delivers a delightful contrast of flavors—creamy beans balanced by lemon’s sharp brightness.

It’s quick to make, easy to digest, and ideal when you’re craving something wholesome but not too rich.

The freshness of lemon keeps it light while still being deeply satisfying.

Cannellini Bean and Sausage Soup

A savory and filling soup that pairs cannellini beans with smoky sausage and tender greens.

This recipe is bold, comforting, and protein-rich, making it an ideal one-pot meal.

The layers of flavor come together beautifully with minimal effort.

Ingredients

• 1 tbsp olive oil
• 1/2 lb Italian sausage (mild or spicy), sliced or crumbled
• 1 onion, diced
• 2 garlic cloves, minced
• 2 cans cannellini beans, rinsed
• 4 cups chicken or vegetable broth
• 2 cups chopped kale or spinach
• Salt and black pepper to taste
• Optional: crushed red pepper flakes

Instructions
Heat oil in a large pot. Add sausage and cook until browned. Remove excess fat if needed. Add onion and cook until soft. Stir in garlic and cook briefly. Add beans and broth. Bring to a simmer and cook for 15 minutes. Add kale or spinach and simmer until greens are tender, about 5 more minutes. Season with salt, pepper, and red pepper flakes if using. Serve hot.

This hearty soup brings depth and richness to the table, thanks to the sausage and cannellini beans.

It’s perfect for cooler days when you need something that satisfies your hunger and warms you up.

Best served with warm bread or a sprinkle of grated cheese.

Herbed Cannellini Bean Soup

An herbaceous and earthy soup that highlights the creaminess of cannellini beans and the aromatics of fresh herbs.

This recipe is simple but elegant, with a mellow flavor profile that pairs well with a rustic side or a crisp salad.

Ingredients

• 2 tbsp olive oil
• 1 small fennel bulb, diced
• 1 carrot, diced
• 2 garlic cloves, minced
• 1 tsp fresh thyme
• 1 tsp fresh rosemary, chopped
• 2 cans cannellini beans, drained
• 4 cups vegetable stock
• Salt and black pepper to taste
• Optional: chopped fresh parsley for garnish

Instructions
In a soup pot, heat olive oil over medium heat. Add fennel and carrot, and sauté until softened. Stir in garlic, thyme, and rosemary. Cook for 1–2 minutes. Add beans and stock. Bring to a boil, then reduce to a gentle simmer for 20 minutes. For a creamy consistency, blend half the soup or mash some of the beans. Season with salt and pepper. Garnish with fresh parsley and serve.

This herbed soup brings a calming, garden-fresh flavor to the table.

The fennel adds a gentle sweetness, while the rosemary and thyme lend a warm, savory depth.

It’s a great choice for a light lunch or dinner, and especially lovely when served with crostini or herbed crackers.

Cannellini Bean and Zucchini Soup

This fresh and nourishing soup combines cannellini beans with tender zucchini and fragrant herbs.

It’s a delicate, subtly creamy recipe that’s perfect for late summer or when you’re craving something light, healthy, and satisfying.

Ingredients

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 small zucchinis, diced
• 2 cans cannellini beans, rinsed
• 3 cups vegetable broth
• 1 tsp dried basil
• Salt and black pepper to taste
• Optional: lemon zest or fresh basil for garnish

Instructions
Heat oil in a soup pot over medium heat. Sauté onion until translucent. Add garlic and zucchini and cook for about 5 minutes, stirring occasionally. Add beans, broth, and dried basil. Bring to a boil, then lower heat and simmer for 15–20 minutes. Blend a portion of the soup for a creamy texture, or leave it chunky. Season with salt and pepper. Garnish with lemon zest or fresh basil if desired.

This soup offers a gentle, garden-fresh flavor with just enough heartiness from the beans to be filling.

The zucchini brings a subtle sweetness, making the soup comforting but not heavy.

It’s a great option for a light meal, especially when paired with a salad or toasted bread.

Creamy Cannellini Bean Soup

A smooth, velvety soup that transforms humble ingredients into something rich and luxurious.

This recipe highlights the creamy texture of cannellini beans, blended with garlic and aromatic vegetables.

It’s comforting, elegant, and very easy to make.

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 potato, peeled and diced
• 2 cans cannellini beans, rinsed
• 4 cups vegetable broth
• 1 tsp dried thyme
• Salt and black pepper to taste
• Optional: drizzle of truffle oil or cream

Instructions
In a pot, heat olive oil over medium heat. Add onion and cook until soft. Stir in garlic and potato and sauté for 3–4 minutes. Add beans, broth, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes until the potato is tender. Blend the soup until smooth and creamy. Season with salt and pepper. Add a swirl of truffle oil or cream if desired.

This soup feels indulgent without being heavy.

The beans and potatoes create a naturally thick, creamy texture, making this recipe a cozy favorite during colder months or when you want a simple yet elegant meal.

Cannellini Bean and Cabbage Soup

This humble, rustic soup features hearty cannellini beans and tender cabbage simmered in a flavorful broth.

It’s a budget-friendly, comforting dish that’s rich in fiber and flavor—perfect for everyday meals or for feeding a crowd.

Ingredients

• 2 tbsp olive oil
• 1 onion, sliced
• 2 garlic cloves, minced
• 1/2 head green cabbage, shredded
• 2 cans cannellini beans, drained
• 4 cups vegetable or chicken broth
• 1 bay leaf
• Salt and black pepper to taste
• Optional: pinch of caraway seeds

Instructions
Heat olive oil in a pot over medium heat. Add onion and cook until golden. Stir in garlic and cabbage. Cook for about 10 minutes until the cabbage begins to soften. Add beans, broth, bay leaf, and caraway seeds if using. Bring to a boil, reduce heat, and simmer for 25–30 minutes until cabbage is tender. Remove bay leaf. Season with salt and pepper. Serve hot.

This soup is a wonderful example of how simple ingredients can create deep, satisfying flavor.

The cabbage becomes silky in the broth, and the beans add heartiness and creaminess.

It’s an excellent meal on its own or with a slice of rye bread or cornbread.

Cannellini Bean and Carrot Soup

This vibrant soup blends sweet carrots with creamy cannellini beans to create a nutrient-rich bowl that’s both comforting and visually appealing.

The natural sweetness of the carrots pairs beautifully with the mellow flavor of the beans, offering a simple yet deeply satisfying meal.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 large carrots, sliced
• 2 garlic cloves, minced
• 2 cans cannellini beans, rinsed
• 4 cups vegetable broth
• 1/2 tsp ground coriander
• Salt and pepper to taste
• Optional: a splash of coconut milk for creaminess

Instructions
Heat olive oil in a pot over medium heat. Add onion and cook until translucent. Stir in carrots and garlic, and sauté for about 5 minutes. Add cannellini beans, vegetable broth, and coriander. Bring to a boil, then reduce heat and simmer for 20 minutes, or until carrots are soft. Blend the soup until smooth, or leave some texture. Season with salt and pepper. Add a splash of coconut milk for a silky finish if desired.

This soup is warming, slightly sweet, and wonderfully smooth. It’s perfect when you need something comforting but not too heavy.

The combination of carrots and beans delivers a wealth of nutrients, making it ideal for a nourishing lunch or light dinner.

Spicy Cannellini Bean Soup

For those who enjoy a little heat, this spicy cannellini bean soup delivers bold flavors with a fiery kick.

Paprika, chili, and garlic create a smoky base that’s beautifully balanced by the creamy, mild beans.

It’s warming, energizing, and full of character.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1/2 tsp chili flakes (adjust to taste)
• 1 tsp smoked paprika
• 2 cans cannellini beans, drained
• 4 cups vegetable or chicken broth
• 1 tbsp tomato paste
• Salt and black pepper to taste
• Optional: squeeze of lime or chopped cilantro for garnish

Instructions
Heat olive oil in a pot over medium heat. Add onion and sauté until golden. Stir in garlic, chili flakes, and paprika, cooking for 1–2 minutes until fragrant. Add tomato paste and stir well. Mix in the beans and broth. Simmer for 20 minutes, stirring occasionally. Blend part of the soup for a thicker texture if desired. Season with salt, pepper, and a squeeze of lime. Garnish with cilantro if using.

This soup is bold, spicy, and incredibly satisfying.

The smoky paprika and chili elevate the simple ingredients, turning a humble bean soup into a flavor-packed experience.

It’s especially comforting on cold days and pairs well with toasted tortillas or cornbread.

Cannellini Bean and Mushroom Soup

Earthy mushrooms and creamy cannellini beans come together in this savory soup that’s rich in umami and plant-based protein.

The mushrooms bring depth, while the beans provide smoothness, creating a balanced and hearty dish that feels luxurious yet easy to make.

Ingredients

• 1 tbsp olive oil
• 1 small leek or onion, sliced
• 2 cups cremini or button mushrooms, sliced
• 2 garlic cloves, minced
• 2 cans cannellini beans, rinsed
• 3 1/2 cups vegetable broth
• 1 tsp soy sauce or tamari
• 1/2 tsp dried thyme
• Salt and black pepper to taste
• Optional: fresh parsley or thyme for garnish

Instructions
In a soup pot, heat olive oil over medium heat. Add leeks or onions and sauté until soft. Stir in mushrooms and cook until browned and their moisture evaporates, about 7–8 minutes. Add garlic, thyme, and soy sauce; cook for 1 more minute. Pour in beans and broth. Simmer for 20 minutes. Blend a portion of the soup for creaminess if desired. Season with salt and pepper. Garnish with fresh herbs.

This soup offers a rich, earthy taste that’s perfect for mushroom lovers.

The blend of mushrooms and beans makes it filling without feeling heavy.

It’s a wonderful choice for a cozy dinner or lunch, especially when served with crusty artisan bread.

Cannellini Bean and Corn Soup

This comforting soup combines sweet corn with creamy cannellini beans, creating a unique flavor pairing that’s hearty and fresh.

It’s a perfect late-summer recipe or a cheerful bowl to brighten colder days.

The subtle sweetness of corn balances beautifully with the richness of the beans.

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 ½ cups frozen or fresh corn kernels
• 2 cans cannellini beans, drained
• 4 cups vegetable broth
• 1/2 tsp dried thyme
• Salt and black pepper to taste
• Optional: a dash of hot sauce or squeeze of lime

Instructions
Heat oil in a large pot over medium heat. Add onion and sauté until softened. Stir in garlic and cook for another minute. Add corn, cannellini beans, and broth. Stir in thyme. Bring to a boil, reduce heat, and simmer for 20 minutes. Blend part of the soup for a thicker texture. Season with salt and pepper. Add a dash of hot sauce or lime juice if you like a little zest.

This soup strikes a delightful balance between sweet and savory.

It’s a nourishing option that feels light yet satisfying.

The corn adds a pop of color and texture, making each spoonful a little more interesting.

Mediterranean Cannellini Bean Soup

Inspired by sunny Mediterranean flavors, this soup uses ingredients like tomatoes, olives, and oregano to give cannellini beans a vibrant twist.

It’s tangy, herby, and deeply flavorful—ideal for fans of bold, wholesome meals.

Ingredients

• 2 tbsp olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 can crushed tomatoes (14 oz)
• 2 cans cannellini beans, drained
• 4 cups vegetable broth
• 1/3 cup sliced black olives
• 1 tsp dried oregano
• Salt and pepper to taste
• Optional: chopped fresh basil for garnish

Instructions
In a pot, heat olive oil over medium heat. Sauté onion until soft, then add garlic and cook briefly. Stir in crushed tomatoes, oregano, and olives. Cook for 5 minutes. Add beans and broth, then bring to a simmer. Cook uncovered for 20 minutes, stirring occasionally. Add salt and pepper to taste. Garnish with fresh basil if desired.

This soup feels both rustic and vibrant. The olives and oregano bring a punchy flavor that contrasts nicely with the creamy beans.

It’s a great option when you want something comforting but layered with Mediterranean flair.

Cannellini Bean and Broccoli Soup

Blending soft cannellini beans with tender broccoli creates a highly nutritious, creamy soup packed with fiber and plant-based protein.

It’s a smart, green option for those craving a nourishing bowl that supports wellness and flavor.

Ingredients

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cups broccoli florets
• 2 cans cannellini beans, rinsed
• 4 cups vegetable broth
• Salt and pepper to taste
• Optional: grated parmesan or nutritional yeast for topping

Instructions
Heat olive oil in a pot over medium heat. Add onion and sauté until translucent. Add garlic and broccoli, and cook for 5–6 minutes. Add beans and broth. Bring to a boil, then simmer for 15 minutes or until broccoli is tender. Blend most of the soup for a smooth consistency, leaving a few chunks for texture. Season with salt and pepper. Add parmesan or nutritional yeast on top if desired.

This soup is a smart way to get your greens while enjoying a warm, satisfying meal.

The beans and broccoli blend into a naturally creamy texture that feels indulgent without any dairy.

It’s especially great for quick weekday lunches or clean eating resets.

Cannellini Bean and Sweet Potato Soup

This hearty, subtly sweet soup brings together earthy cannellini beans and velvety sweet potatoes in a warm, spiced broth.

With notes of cumin and ginger, it’s a cozy dish that feels both comforting and vibrant—perfect for chilly evenings.

Ingredients

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 1 large sweet potato, peeled and cubed
• 2 cans cannellini beans, drained
• 4 cups vegetable broth
• 1/2 tsp ground cumin
• Salt and black pepper to taste
• Optional: coconut milk or lime for garnish

Instructions
Heat oil in a soup pot over medium heat. Add onion and cook until soft. Stir in garlic and ginger, and sauté for 1 minute. Add sweet potato, cumin, beans, and broth. Bring to a boil, reduce heat, and simmer for 20–25 minutes or until sweet potatoes are tender. Blend the soup until smooth or mash some sweet potatoes for a textured feel. Season with salt and pepper. Add a swirl of coconut milk or a squeeze of lime for extra flavor.

This soup offers a rich depth of flavor with minimal ingredients.

The sweetness of the potato and creaminess of the beans make it nourishing and satisfying, while the ginger and cumin give it a gentle lift.

It’s a great go-to for both wellness and comfort.

Cannellini Bean and Barley Soup

A rustic, filling soup that pairs nutty barley with creamy cannellini beans in a tomato-herb broth.

It’s fiber-rich, full of texture, and perfect for meal prep or feeding a hungry family.

This recipe feels both wholesome and deeply satisfying.

Ingredients

• 1 tbsp olive oil
• 1 carrot, chopped
• 1 celery stalk, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1/2 cup pearl barley
• 2 cans cannellini beans, rinsed
• 1 can diced tomatoes
• 4 ½ cups vegetable broth
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions
Heat oil in a large pot. Add carrot, celery, and onion; sauté until soft. Add garlic and cook for 1 minute. Stir in barley, beans, tomatoes, broth, and thyme. Bring to a boil, then reduce heat and simmer for 35–40 minutes, or until barley is tender. Stir occasionally and add water if it thickens too much. Season with salt and pepper. Serve warm with bread or crackers.

This soup is a classic one-pot meal that covers it all—protein, fiber, and flavor.

The barley adds a hearty chew while the beans lend creaminess.

It’s a reliable, satisfying choice for everyday cooking or cold weather nourishment.

Cannellini Bean and Pea Soup

Bright and spring-like, this soup mixes creamy cannellini beans with sweet green peas and fresh herbs.

It’s a lighter option that still offers plenty of protein and plant power.

The result is a fresh-tasting, silky soup ideal for warmer days or a detox-style meal.

Ingredients

• 1 tbsp olive oil
• 1 shallot or small onion, minced
• 2 garlic cloves, minced
• 2 cups frozen or fresh peas
• 2 cans cannellini beans, drained
• 3 ½ cups vegetable broth
• 1/4 cup chopped fresh mint or parsley
• Salt and black pepper to taste
• Optional: lemon zest or Greek yogurt for garnish

Instructions
In a soup pot, heat oil over medium heat. Add shallot and cook until softened. Add garlic, peas, beans, and broth. Bring to a boil, then reduce heat and simmer for 10–15 minutes. Stir in fresh herbs. Blend until smooth and creamy. Season with salt and pepper. Add lemon zest or a spoon of yogurt for extra brightness if desired.

This soup is silky, refreshing, and packed with plant-based protein.

The peas and herbs keep the flavor bright and green, while the cannellini beans make it creamy and satisfying.

It’s a perfect soup to enjoy during spring or as a light lunch year-round.

Cannellini Bean and Leek Soup

This light yet comforting soup blends the mild sweetness of leeks with the creamy richness of cannellini beans.

The result is a simple, elegant dish that’s perfect for those who appreciate subtle, delicate flavors wrapped in warmth.

Ingredients

• 1 tbsp olive oil
• 2 leeks, white and light green parts sliced
• 2 garlic cloves, minced
• 2 cans cannellini beans, drained
• 4 cups vegetable broth
• 1/2 tsp dried tarragon or thyme
• Salt and black pepper to taste
• Optional: chopped chives or lemon zest for garnish

Instructions
Heat olive oil in a pot over medium heat. Add leeks and sauté until soft, about 6–8 minutes. Stir in garlic and cook for 1 more minute. Add beans, broth, and tarragon. Bring to a gentle simmer and cook for 15–20 minutes. Blend partially or fully, depending on your desired consistency. Season with salt and pepper. Garnish with fresh chives or lemon zest if desired.

This soup is soothing, aromatic, and light—perfect as a first course or a gentle lunch.

The leeks melt into the broth and pair beautifully with the beans, creating a creamy texture without needing any dairy.

It’s comfort food in its most elegant form.

Cannellini Bean and Roasted Red Pepper Soup

Smoky roasted red peppers give this soup a bold, slightly sweet depth, while cannellini beans bring richness and creaminess.

It’s a bright, vibrant recipe that offers big flavor with minimal effort and ingredients.

Ingredients

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 jar (12 oz) roasted red peppers, drained
• 2 cans cannellini beans, drained
• 3 ½ cups vegetable broth
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• Optional: fresh basil or crumbled feta for garnish

Instructions
In a soup pot, heat olive oil over medium heat. Sauté onion until golden, then add garlic and cook for 1 minute. Add roasted red peppers, beans, broth, and paprika. Bring to a simmer and cook for 15–20 minutes. Blend the soup until smooth. Season with salt and pepper. Garnish with fresh basil or feta if desired.

This soup is full of color and flavor, with a slightly smoky profile and a creamy finish.

It’s ideal when you want something vibrant and satisfying, and it pairs wonderfully with crusty bread or grilled cheese.

Cannellini Bean and Cauliflower Soup

This velvety soup blends cannellini beans with roasted or simmered cauliflower, creating a mild, ultra-creamy dish that’s both nutritious and comforting.

It’s dairy-free yet rich in flavor and texture, perfect for clean eating or meal prepping.

Ingredients

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 small head cauliflower, cut into florets
• 2 cans cannellini beans, rinsed
• 4 cups vegetable broth
• Salt and black pepper to taste
• Optional: pinch of nutmeg or swirl of olive oil for serving

Instructions
Heat olive oil in a pot over medium heat. Add onion and cook until translucent. Stir in garlic and cauliflower, and cook for about 5 minutes. Add cannellini beans and broth. Bring to a boil, reduce heat, and simmer for 20–25 minutes until cauliflower is very tender. Blend until smooth and creamy. Season with salt, pepper, and a hint of nutmeg if using. Drizzle with olive oil before serving.

This soup is light but feels indulgent thanks to its velvety consistency.

The cauliflower and beans blend seamlessly to create a beautifully creamy, wholesome dish that’s perfect for healthy lunches, dinner starters, or post-holiday resets.

Cannellini Bean and Spinach Soup

This nutrient-packed soup features soft cannellini beans and tender baby spinach in a garlicky, herbed broth.

It’s simple, wholesome, and comes together quickly—ideal for busy weeknights or when you need something clean and satisfying.

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 cans cannellini beans, drained
• 4 cups vegetable broth
• 4 cups fresh spinach
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Optional: squeeze of lemon juice or grated parmesan

Instructions
Heat olive oil in a soup pot over medium heat. Add onion and cook until soft. Stir in garlic and oregano, cooking for another minute.

Add beans and broth. Simmer for 15 minutes. Stir in spinach and cook for 2–3 more minutes until wilted.

Season with salt, pepper, and a touch of lemon juice or parmesan if desired.

This soup is fresh, light, and rich in protein and iron.

The spinach adds color and gentle bitterness, while the beans lend creamy body to the broth.

It’s a great go-to for a healthy, comforting meal with minimal ingredients.

Cannellini Bean and Celery Root Soup

This elegant soup pairs nutty, mild celery root (celeriac) with creamy cannellini beans for a smooth and subtle flavor profile.

It’s perfect for colder months when root vegetables shine, and it offers a unique alternative to more common winter soups.

Ingredients

• 1 tbsp olive oil
• 1 small leek or onion, sliced
• 1 garlic clove, minced
• 1 small celery root, peeled and diced
• 2 cans cannellini beans, rinsed
• 4 cups vegetable broth
• Salt and white pepper to taste
• Optional: truffle oil or crispy croutons for topping

Instructions
Heat oil in a pot over medium heat. Sauté leek until soft, then add garlic and diced celery root. Cook for 5 minutes. Add beans and broth. Bring to a boil, then reduce heat and simmer for 25 minutes or until celery root is soft. Blend until silky smooth. Season with salt and white pepper. Top with a drizzle of truffle oil or crunchy croutons.

This soup is creamy, comforting, and refined. The celery root adds a nutty earthiness that pairs beautifully with the beans.

It’s a perfect starter for dinner parties or a sophisticated winter lunch.

Cannellini Bean and Lentil Soup

This hearty and protein-rich soup combines creamy cannellini beans with earthy lentils in a well-seasoned tomato base.

It’s packed with fiber and flavor, making it ideal for meal prep, vegetarian diets, or anyone craving a deeply satisfying bowl.

Ingredients

• 1 tbsp olive oil
• 1 carrot, diced
• 1 celery stalk, chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/2 cup brown or green lentils
• 2 cans cannellini beans, drained
• 1 can diced tomatoes
• 5 cups vegetable broth
• 1/2 tsp cumin
• 1/2 tsp thyme
• Salt and pepper to taste

Instructions
Heat oil in a large pot over medium heat. Sauté carrot, celery, and onion until soft. Stir in garlic, cumin, and thyme. Add lentils, beans, tomatoes, and broth. Bring to a boil, then reduce heat and simmer for 30–35 minutes, or until lentils are tender. Adjust seasoning as needed and serve hot.

This soup is robust, flavorful, and filling.

The combination of lentils and cannellini beans provides an excellent source of plant-based protein, while the tomato broth ties everything together with richness and warmth.

It’s a reliable option for both weekday meals and freezer-friendly batch cooking.

Conclusion

There’s something deeply comforting about a pot of soup simmering on the stove—especially when it’s made with humble, wholesome ingredients like cannellini beans. These recipes invite us to slow down, cook with care, and nourish both body and soul.

From the first spoonful of a lemony broth to the last bite of a thick, hearty stew, each recipe in this collection tells its own story. Whether you’re reconnecting with traditional flavors or trying something new, let these cannellini bean soup recipes inspire warmth, connection, and simple joy in your kitchen.