Italian Cannellini Bean Soup

Warm, hearty, and bursting with Mediterranean flavors, this Italian Cannellini Bean Soup is a comforting classic that’s as nourishing as it is delicious. Packed with tender cannellini beans, vibrant vegetables like carrots, celery, and spinach, and infused with the rich aromas of fresh rosemary, thyme, and bay leaf, this soup epitomizes simple Italian cooking at its finest. A touch of tomato paste and diced tomatoes adds depth and velvety richness, while the optional grated Parmesan lends a savory finish. Ready in just 50 minutes, this one-pot recipe is perfect for weeknight dinners or meal prep, offering six generous servings of wholesome goodness. Serve it with crusty bread for a satisfying, rustic meal that will keep you coming back for more. Keywords: Italian cannellini bean soup, Mediterranean flavors, hearty soup recipe, easy one-pot meal, vegetarian soup.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 2 medium, diced carrot
• 2 medium, diced celery stalk
• 3 minced garlic clove
• 2 tablespoons tomato paste
• 1 14-ounce can diced tomatoes
• 2 15-ounce cans, drained and rinsed cannellini beans
• 6 cups vegetable broth
• 1 sprig fresh rosemary
• 4 sprigs fresh thyme
• 1 bay leaf
• 4 cups baby spinach
• 1 teaspoon (to taste) salt
• 0.5 teaspoon (to taste) black pepper
• 0.25 cup, grated (optional) Parmesan cheese
• 1 loaf (for serving, optional) crusty bread

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrot, and celery. Sauté for 5-7 minutes until softened.

Step 3

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 4

Add the tomato paste and mix well, cooking for 2 minutes to deepen its flavor.

Step 5

Stir in the diced tomatoes and cannellini beans. Mix to combine.

Step 6

Pour in the vegetable broth and add the rosemary sprig, thyme sprigs, and bay leaf.

Step 7

Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 25 minutes.

Step 8

Remove the herb sprigs and bay leaf from the soup.

Step 9

Stir in the baby spinach and cook for 2-3 minutes, until wilted.

Step 10

Season with salt and black pepper to taste.

Step 11

Ladle the soup into bowls and optionally garnish with grated Parmesan cheese.

Step 12

Serve hot with crusty bread on the side, if desired.

Nutrition Facts

Serving size	3690.8 grams (3690.8g)

Amount per serving	% Daily Value*
Calories	3095

Total Fat 66.70g	86%
Saturated Fat 15.90g	80%
Polyunsaturated Fat 6.90g
Cholesterol 22mg	7%
Sodium 11419mg	496%
Total Carbohydrate 502.70g	183%
Dietary Fiber 71.80g	256%
Total Sugars 53.90g
Protein 133.60g	267%

Vitamin D 0IU	0%
Calcium 1247mg	96%
Iron 42mg	234%
Potassium 7141mg	152%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.1%

Protein: 17.0%

Carbs: 63.9%