Cannellini Bean Soup
User Reviews
5
Cannellini Bean Soup
Description
This Cannellini Bean Soup combines sautéed onions and carrots cooked until softened, then simmered with vegetable stock, canned chopped tomatoes, and drained cannellini beans. Bay leaves add aromatic depth and chili flakes bring a mild heat balanced by black pepper. Sweetheart cabbage is added towards the end to retain some texture and color. The resulting soup is a comforting and hearty dish that offers a mix of soft vegetables and creamy beans in a tomato-based broth. It can be garnished with fresh parsley to add brightness. The recipe allows for substitutions including different bean varieties or leafy greens such as kale or spinach. It can be stored refrigerated for several days, reheated easily, and frozen for longer storage. Adding parmesan cheese before serving enriches the flavor further.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 onion diced
- 2 carrot diced
- 4 cups vegetable stock 1 litre
- 15 ounce chopped tomatoes 400g, canned
- 15 ounce cannellini beans drained 400g, can
- 2 bay leaf
- ½ teaspoon chili flakes
- ¼ teaspoon black pepper
- 2 cups sweetheart cabbage aka pointed cabbage, roughly chopped
- parsley to serve
Instructions
- Heat the oil in a large soup pot, then add the onion and carrot and cook, stirring often, for 5 minutes or until the onions are soft and begin to turn golden.
- Stir in the stock, cannellini beans, canned tomatoes, bay leaves, chili flakes, and pepper. Bring to the boil, then reduce the heat and simmer for 10 minutes.
- Stir in the chopped cabbage and simmer for a further 10 minutes.
- Serve topped with parsley, if using, and enjoy!
Notes
- Store the soup in an airtight container in the refrigerator for up to 5 days.
- Reheat gently on the stovetop or in the microwave until warmed through.
- Allow soup to cool fully before freezing; freeze up to 6 months and thaw before reheating.
- You can substitute cannellini beans with butter beans, navy beans, or kidney beans depending on preference.
- Try using other greens like chard, kale, spring greens, or spinach; add spinach at the end due to its delicate nature.
- For added richness, stir in a handful of parmesan cheese just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Calories | 112kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Sodium | 900mg | 38% |
| Potassium | 290mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 3946IU | 79% |
| Vitamin C | 16mg | 18% |
| Calcium | 96mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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