Cannellini Bean Soup
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There’s something magical about a warm, comforting bowl of soup that soothes the soul and nourishes the body. If you’re looking for a hearty, nutritious meal that’s easy to make and bursting with flavor, this vegan cannellini bean soup is the perfect choice. Made with canned beans, fresh vegetables, and simple pantry staples, this recipe is both delicious and beginner-friendly. Whether you’re a seasoned cook or just starting your plant-based journey, this easy bean soup using canned beans will quickly become a staple in your kitchen.
Why choose a vegan bean soup with canned beans? It’s convenient, nutritious, and packed with plant-based protein. Plus, this dish is versatile enough to serve as a light lunch, a satisfying dinner, or even a comforting meal prep option for busy weeks. Let’s dive into why you’ll love this recipe and how to make it.
Why You Will Love This Cannellini Bean Soup Recipe
- Quick and Easy: This easy bean soup using canned beans comes together in under 40 minutes, making it a perfect weeknight meal.
- Budget-Friendly: Canned beans and basic vegetables are affordable and easily accessible, making this a cost-effective meal for the whole family.
- Packed with Nutrition: Beans are a powerhouse of protein, fiber, and essential nutrients. This veggie and bean soup is both wholesome and filling.
- Customizable: This simple bean soup recipe can be adapted to include your favorite vegetables, spices, or herbs. You can also adjust the consistency to your liking.
- Perfect for Meal Prep: Bean soup recipes canned beans are excellent for batch cooking. Store leftovers for a quick and delicious meal later in the week.
- Delicious and Comforting: The combination of creamy blended beans and chunky vegetables makes this bean soup vegetarian recipe irresistible.
Ingredient Notes
Let’s take a closer look at the key ingredients in this vegan bean soup recipes easy:
- Cannellini Beans: Using canned beans saves time and effort. Blending one can of beans creates a creamy base for the soup, while keeping the other can whole adds texture.
- Onion and Garlic: These aromatics form the flavor foundation of this veg and bean soup. Use fresh garlic and a sweet or yellow onion for the best results.
- Carrot: Adds a natural sweetness and a pop of color to the soup. Dice it small so it cooks evenly.
- Canned Tomatoes: A can of diced tomatoes brings tanginess and depth of flavor. If you prefer a smoother texture, you can blend them.
- Cherry Tomatoes: Fresh cherry tomatoes add bursts of sweetness and a hint of freshness to the dish.
- Paprika: This spice adds a mild smokiness and warmth to the vegan bean soup with canned beans.
- Olive Oil: Use high-quality olive oil for sautéing the vegetables and enhancing the overall flavor.
- Vegetable Broth: A good vegetable broth is key to making this veggie soup with beans rich and flavorful. If you don’t have broth on hand, water works too, but you may need to adjust the seasoning.
- Fresh Parsley: Garnish with fresh parsley for a vibrant finish that brightens up the dish.
Cannellini Bean Soup Recipe Tips
- Blend for Creaminess: Blending one can of cannellini beans with some broth creates a creamy base without the need for dairy or added thickeners.
- Don’t Skip the Sauté: Cooking the onion, garlic, and carrots in olive oil enhances their flavors, making the soup even more delicious.
- Adjust the Consistency: For a thicker soup, use less broth. If you prefer a thinner consistency, simply add more broth or water.
- Season to Taste: Don’t be afraid to taste and adjust the seasoning. Add more paprika, salt, or pepper as needed.
- Make It Your Own: Feel free to add other vegetables like celery, zucchini, or spinach to create your perfect vegetable soup beans recipe.
Vegan Serving Suggestions and Pairings
- Crusty Bread: Serve this simple bean soup recipe with a side of crusty bread or a baguette for dipping.
- Salad: Pair it with a fresh green salad or a winter citrus salad for a complete meal.
- Rice or Quinoa: Add a scoop of rice or quinoa to make this veg and bean soup even heartier.
- Avocado: Top the soup with diced avocado for a creamy and healthy twist.
- Vegan Cheese: Sprinkle some vegan Parmesan or nutritional yeast on top for an extra layer of flavor.
Storage Tips
- Refrigeration: Store leftover bean soup canned in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave.
- Freezing: This vegan bean soup with canned beans freezes beautifully. Let the soup cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months.
- Thawing and Reheating: Thaw the soup in the refrigerator overnight before reheating. Stir well and add a splash of water or broth if it has thickened.
Frequently Asked Questions about Cannellini Bean Soup
1. Can I use dried beans instead of canned beans? Yes, you can! Soak the beans overnight, then cook them until tender before using them in this bean soup recipe canned beans. However, this will add extra time to the preparation.
2. Can I make this soup oil-free? Absolutely. You can sauté the vegetables in a splash of vegetable broth instead of olive oil.
3. What other beans can I use? If you don’t have cannellini beans, you can substitute them with great northern beans, navy beans, or even chickpeas for a different texture.
4. Can I make this soup spicy? Yes! Add a pinch of red pepper flakes or cayenne pepper for a spicy kick.
5. Is this soup gluten-free? Yes, this veggie soup with beans is naturally gluten-free. Just ensure your vegetable broth is certified gluten-free if needed.
Essential Equipment
- Large Pot: A good-quality pot is essential for making this easy bean soup canned beans.
- Blender or Immersion Blender: For blending the beans to create a creamy base.
- Cutting Board and Knife: For chopping the vegetables.
- Ladle: To serve the soup easily and mess-free.
This vegan cannellini bean soup is the epitome of comfort food—warm, nourishing, and satisfying. It’s a perfect example of how simple ingredients can create a delicious and wholesome meal. Whether you’re enjoying it on a chilly evening or preparing it ahead for a busy week, this easy bean soup using canned beans will quickly become one of your go-to recipes. Packed with plant-based goodness, this veggie and bean soup is proof that healthy eating can be both delicious and effortless.
Have you tried this vegan bean soup recipe easy? I’d love to hear your thoughts! Did you make any substitutions or add your favorite veggies? Share your tips and questions in the comments below. Don’t forget to tag me on Instagram with your soup creations – I can’t wait to see how you make this recipe your own!
Cannellini Bean Soup
This Vegan Cannellini Bean Soup is a quick and easy recipe using canned beans, fresh vegetables, and simple spices. Creamy, hearty, and packed with plant-based protein, it's the perfect comfort meal for any day of the week. 🌱
Ingredients
- 2 cans (400g each) cannellini beans (drain and rinse; blend one can into a smooth puree)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 large carrot, diced
- 1 can (400g) diced tomatoes
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- 1 tsp paprika
- Salt and black pepper to taste
- 4 cups vegetable broth or water
- Fresh parsley, chopped (for serving)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced carrot to the pot and sauté for 2–3 minutes.
- Stir in the canned diced tomatoes, cherry tomatoes, and paprika. Season with salt and black pepper. Cook for 5 minutes, stirring occasionally.
- Add the blended cannellini beans, whole cannellini beans, and vegetable broth to the pot. Mix well to combine.
- Bring the soup to a gentle boil, then reduce the heat to low. Cover and let it simmer for 20 minutes, stirring occasionally, until the flavors meld together.
- Taste and adjust the seasoning with more salt, pepper, or paprika, as needed.
- Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread or your favorite vegan crackers.
Notes
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