This vegan Cannellini Bean Soup is full of nourishing vegetables and hearty protein-packed beans. It's warming with lots of great flavors and textures, plus it's ready in just 30 minutes.
This cannellini bean soup is a hearty and comforting soup that's perfect for a cold night.
It's loaded with vegetables, beans, and flavors, and is made with a simple broth.
The soup is also vegan and gluten-free, making it a great option for those on special diets or anyone looking for a hearty but healthy meal.
This is the sort of soup that I cook often. I'm a HUGE soup fan and usually have a bowl for lunch. I love that I can use up all the veggies from the fridge, and it's so easy. Plus, a few herb or spice tweaks and you can make a different flavor every time!
Serve it with a side of crusty bread or a green salad for a complete meal. Why not try White Soda Bread or Wheaten Bread.
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Why You'll Love This Recipe
It's a healthy, hearty, vegan soup recipe.
The beans give it extra protein.
This is an easy 1-pot soup recipe that's ready in just half an hour.
The unblended soup has lots of great textures and flavors.
Homemade soup is usually healthier than store-bought versions, as you can control the ingredients, making it free of added preservatives and other unhealthy additives.
It’s cheaper than buying canned or pre-packaged soups.
You can customize it to your tastes by adding different ingredients.
It’s a great way to use up leftover vegetables.
You can make a big batch and stash some in the freezer for another day.
What are cannellini beans?
Cannellini beans are legumes that are a type of white kidney bean. They are commonly used in Italian cuisine and are known for their slightly nutty flavor and creamy texture.
They are often used in soups and stews, as well as in salads, purees, and side dishes.
Cannellini beans are a good source of protein, fiber, and minerals such as iron and magnesium. They are also low in fat and calories.
Cannellini beans are available dried, canned, or in a variety of pre-cooked forms.
Ingredients
- Oil: I use olive or canola oil, but you can use your favorite cooking oil.
- Onion: Dice a yellow or brown onion.
- Carrots: Diced carrots add to the bulk and base of this hearty soup.
- Vegetable stock: Use a store-bought vegetable stock/broth, or even use Mushroom Stock or even vegan Chicken Broth.
- Canned tomatoes: Use chopped, crushed, or plum/whole (but you'll need to break them up a bit).
- Cannellini Beans: You can use canned cannellini beans or cook your own dried beans: Soak in lots of water for at least 6 hours, drain, rinse, bring to the boil in a large pan of fresh water, then reduce the heat and simmer for 1-1.5 hours.
- Sweetheart cabbage: You can substitute green, savoy or other types of cabbage. Purple/red cabbage will leach colors into the soup, so although it will still taste great, it won't look as appetizing.
- Bay leaves and chili flakes: optional, but they give a great flavor to the soup.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
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 a 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!
Substitutions
- Beans - swap the cannellini beans for another variety. Butter beans, navy beans, kidney beans all work well. Find out more about beans and get more bean recipes.
- Cabbage: Instead of cabbage, try chard, kale, spring greens or spinach. If using spinach, add it at the very end for a minute or so, rather than 10 mins.
- Vegetarian - try adding a handful of parmesan at the end for a rich flavor.
Storage
Store: Store your soup in an airtight container in the refrigerator for up to 5 days.
Reheat: Reheat in a microwave or in a pot on the stovetop.
Freeze: Allow the soup to cool completely, then add it to an airtight container or ziplock bag. Freeze for up to 6 months. Thaw then reheat as above.
More Bean Recipes
Beans are such a healthy part of a vegetarian or vegan diet. Enjoy them in these tasty recipes!
- Tomato White Bean Soup
- Broad Bean Salad
- Crock Pot Black Beans
- Refried Beans
- Quinoa and Black Beans
- Broad Bean Frittata
- Minestrone Soup
Find out more about Legumes.
FAQ
Cannellini beans are sometimes called white kidney beans. Cannellini beans are small, white, and kidney-shaped. They are commonly used in minestrone.
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📖 Recipe
Cannellini Bean Soup
Equipment
Ingredients
- 1 tablespoon oil
- 1 onion diced
- 2 carrots diced
- 4 cups vegetable stock 1 litre
- 15 ounce can chopped tomatoes 400g
- 15 ounce can cannellini beans drained 400g
- 2 bay leaves
- 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
- Beans - swap the cannellini beans for another variety. Butter beans, navy beans, kidney beans all work well. Find out more about beans and get more bean recipes.
- Cabbage: Instead of cabbage, try chard, kale, spring greens or spinach. If using spinach, add it at the very end for a minute or so, rather than 10 mins.
- Vegetarian - try adding a handful of parmesan at the end for a rich flavor.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Luci Petlack
This was so good and hearty. Definitely good for the season.
Tayler Ross
I made this soup for dinner last night and it was incredible! My whole family loved it, thanks so much for sharing the recipe.
Savita
This soup is so hearty and a delicious comfort dinner. My family really loved the recipe.
Wanda
I love any soup with beans and this one looks so inviting! Can you use bok choy in this soup if you don't have cabbage? Bookmarking to make this weekend!`
Dana
Love this soup! It's so hearty and healthy. I love that it fills me up without weighing me down. Perfect for after the holidays, haha.