Creamy Cannellini Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
295 kcal
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Course
Main Course, Soup, Lunch, Dinner
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Cuisine
American
Creamy Cannellini Soup
Description
This Creamy Cannellini Soup starts by cooking diced onion, chopped celery, and Italian sausage together until the meat is browned and cooked through, creating a flavorful base. Adding peeled and chopped russet potato along with Italian seasoning, a drained can of cannellini beans, and most of the chicken broth allows the mixture to simmer and meld flavors while the potato softens to thicken the soup slightly. Meanwhile, the remaining beans and chicken broth are blended smooth and stirred back in, imparting creaminess without using dairy. Stirring in pesto toward the end adds herbaceous depth and richness. The soup is finished with salt and pepper to taste, and optionally garnished with shredded Parmesan cheese and fresh chopped parsley for a savory boost and color contrast. This texture is smooth yet chunky with tender pieces of bean and potato, and the sausage gives a savory note. It can be served as a main meal or starter, especially during cooler months. Leftovers store well in airtight containers in the refrigerator and can be frozen for longer storage.
Ingredients
- 1 onion diced
- 2 ribs celery chopped
- 8 ounces Italian sausage
- 1 russet potato peeled and chopped
- 1 teaspoon Italian seasoning
- 30 ounces cannellini beans 2 x 15 oz cans, drained and rinsed, divided, canned
- 4 cups chicken broth divided
- 1 tablespoon pesto more to taste
Optional Garnish
- 1 tablespoon Parmesan Cheese shredded
- parsley chopped, fresh
Instructions
- Combine onion, sausage, and celery in a large saucepan. Cook until sausage has no pink remaining. Drain any fat.
- Add potato, seasoning, one can of cannellini beans, and 3 cups chicken broth. Bring to a boil, reduce heat and simmer 10 minutes.
- Meanwhile, combine remaining cannellini beans and 1 cup chicken broth in a blender. Blend until smooth.
- Add to soup and simmer an additional 5 minutes.
- Remove from heat, stir in pesto. Season with salt and pepper to taste.
- Garnish with parmesan cheese and parsley if desired.
Notes
- When substituting Italian sausage, add salt, pepper, and additional seasonings to compensate for different flavors.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To freeze, portion soup into zippered bags, label with the date, lay flat in the freezer; soup is good for up to 4 months frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Serving | 1.25cups | |
| Calories | 295 | 15% |
| Carbohydrates | 32g | 11% |
| Protein | 16g | 32% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 29mg | 10% |
| Sodium | 1214mg | 51% |
| Potassium | 430mg | 9% |
| Fiber | 8g | 32% |
| Sugar | 1g | 2% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 16mg | 18% |
| Calcium | 137mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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