Description
Savory, creamy cannellini bean soup cooked in a rich tomato broth infused with herbs. It’s thick, filling, and beyond delicious!
Ingredients
- 2 tablespoons extra virgin olive oil or olive oil
- 1 medium-sized onion, chopped
- 3 garlic cloves, minced
- ¼ – ½ teaspoon chili flakes
- 3 cans (15oz each) cannellini beans
- 1 can (15oz) cherry tomatoes
- ½ teaspoon dried basil
- ½ teaspoon dried rosemary
- 1 bay leaf
- 2 cups (480 ml) low sodium vegetable broth
- ½ teaspoon fine salt, or to taste
- ⅛ teaspoon freshly ground black pepper, or to taste
- ⅓ cup fresh parsley or basil, chopped
Instructions
1. Open one can of cannellini beans and transfer its content (beans + liquid) to a blender or food processor. Whizz until smooth and set aside.
2. Heat the olive oil in a large pot over medium heat. Add the chopped onion, cook until soft and translucent. Stir in garlic and cook until fragrant.
3. Include pureed beans, whole beans from the other two cans, canned tomatoes, chili flakes, bay leaf, herbs, broth, salt, and pepper.
4. Bring to a simmer, cover, and cook for 25-30 minutes, stirring occasionally.
5. Turn off heat, stir in fresh parsley, adjust seasoning, and serve with a drizzle of olive oil, pepper, and bread.
Notes
Use low sodium vegetable broth to control salt levels. Adjust salt to taste if using regular broth.
Serve with crusty bread or a drizzle of olive oil for extra richness.
Nutrition
- Serving Size: 1 serving
- Calories: 355 kcal
- Sugar: 6g
- Sodium: 1138mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 19g
- Protein: 21g
- Cholesterol: 0mg