Description
This creamy, comforting cannellini bean soup comes together quickly with pantry staples like garlic, broth, and herbs. It’s the perfect easy weeknight dinner, especially when served with crusty bread.
Ingredients
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 3 cans cannellini beans (15 oz each)
- 2 cups vegetable or chicken broth
- 1/2 tsp dried rosemary
- 1/4 tsp dried thyme
- 1 pinch crushed red pepper flakes
- Black pepper, freshly ground, to taste
Instructions
1. Pour one can of cannellini beans (including its liquid) into a blender and purée until smooth. Drain the remaining two cans of beans and set aside.
2. Mince the garlic cloves. Add them to a soup pot with olive oil. Sauté over medium heat for about one minute, just until the garlic is fragrant but not browned.
3. Add the puréed beans, drained beans, broth, rosemary, thyme, red pepper flakes, and black pepper to the pot. Stir to combine.
4. Cover the pot and bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, remove the lid, and simmer for 15 minutes, stirring occasionally.
5. Using a spoon, lightly mash some of the beans against the side of the pot to thicken the soup to your liking. Taste and adjust seasoning if needed.
6. Serve hot with crusty bread on the side for dipping.
Notes
This soup is a great base for add-ins like chopped spinach, kale, or a squeeze of lemon juice for brightness. If using salted broth, taste before adding additional salt. Leftovers keep well for up to 4 days refrigerated.