Italian Cannellini Bean Soup

This is such a filling a hearty soup that is served best with crispy wholegrain bread.


Italian Cannellini Bean Soup
Prep time:
Cook time:
Total time:
Serves: 4
  • 1 tbsp olive oil
  • ½ white onion, chopped
  • 2 celery sticks, chopped
  • 3 tbsp fresh rosemary, chopped
  • 3 garlic cloves, sliced
  • 2 can cannellini beans, drained and rinsed well
  • 3 cups vegetable broth
  • Salt and pepper
  1. In a heavy pot heat olive oil on medium heat.
  2. Add onion and celery saute for 4 minutes.
  3. Add garlic and rosemary and cook for another 2 minutes.
  4. Add beans and veggie broth and bring to a boil.
  5. Turn down heat to low, cover and simmer for 20 minutes.
  6. Puree the soup with an immersion mixer or in a blender.
  7. Garnish with rosemary and serve.


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