Cannellini Bean Soup

(Serves 4)

Originally cultivated in Argentina and beloved in Italy, Cannellini beans are also known as white kidney beans. With a mild, nutty flavor and creamy texture, these ivory legumes are versatile – enjoy in soups, salads and pasta dishes.


  • ½ lb. dried Cannellini beans
  • ¼ cup olive oil
  • 1 large red onion, chopped
  • 1 carrot, chopped
  • 2 stalks celery, chopped
  • 4 cups water (or chicken stock for more flavor)
  • salt and pepper to taste


  • Sort beans and soak overnight in bowl using 3 times as much water as beans. The next morning rinse beans thoroughly with cold water.
  • In soup pot, sauté onion, carrots and celery in 2 tbsp. olive oil for 10 minutes.
  • Add drained beans, fresh water and bring to boil. Reduce heat to a simmer and cook 1 – 1½ hour, until soup is thick and creamy and beans are tender.
  • Season soup with salt and pepper; remove from heat and stir in remaining olive oil.


  1. I modified this recipe by adding two diced garlic cloves and a large sprig of rosemary. One could even add a modest amount of leftover canned tomatoes. And next time I will use low-sodium vegetable stock instead of chicken to make it vegetarian/vegan.

    But the best addition was the sprig of rosemary!

    I love this soup! Thank you for sharing the recipe.


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