Cannellini Bean Soup

Are you interested in a warm bowl of Cannellini Bean Soup? If yes, then you’re going to love this recipe. This meal is perfect for a chilly day at home. When I was younger, I made Rachel Ray’s Sausage and Kale soup, which is similar to this one. It used real sausage and potatoes with other vegetables; it was simply delicious. This recipe is different in many ways, but it is just as good.

Everyone loves cannellini beans, which are available in most parts of the world. Soup is perfect for those days when you are not in the mood to cook but want a home-cooked bowl of comfort food. So, let’s talk about Cannellini beans, which are also called white kidney beans.

Ingredients to make Cannellini Bean Soup

Cannellini beans, Onion, Carrot, Rosemary, Chickpeas, Garlic cloves, Shallots, Basil, Paprika, Chicken Stock Cube, Black Pepper, Kale, Fresh parsley, Bay leaves, Soy sauce and Vienna sausages.

Cannellini beans are the main ingredient in this recipe; however, they can be substituted for Kidney beans, Butter beans, or Navy beans. Onions and carrots add crunch, while chickpeas add additional protein. The best part about this recipe is that the spices provide the foundation of the soup.

The chicken stock cube, basil, paprika, rosemary, and soy sauce round out the flavours perfectly.

Kale adds a vibrant green color and enhances the appearance of the soup. You can also substitute spinach. Vienna sausages were lightly browned and used as garnish in this recipe. We recommend that you use a Sausage or Vienna that has a light smokiness to it. It helps to balance out the natural taste of cannellini beans.

Instructions

Prepare the ingredients: Chop the garlic cloves, slice the shallots, and slice the peeled carrots. Drain the cannellini beans and rinse them in running water. Repeat the same process for the chickpeas. Rinse the kale and roughly chop it. Make sure to remove the stem, as that part can be stringy and tough to chew.

Lightly brown the aromatics: Prepare a pot and add olive oil, shallot, and garlic. Cook the aromatics for four minutes on medium-high heat while stirring occasionally. Thereafter, add the cannellini beans, chickpeas, carrots, bay leaves, chicken stock cubes, and water.

Cook the Cannellini beans soup: Bring the soup to a boil and cook for twenty-five minutes on medium-low heat with the lid closed. In the meantime, cut the Vienna sausages as shown in the picture and lightly stir-fry them using cooking oil until they turn light brown. If you want to add sausages to the soup, cook them and slice them.

Transfer the Vienna sausages into the pot: Add the cooked Vienna to the pot and cook for one more minute while stirring gently. Garnish with fresh parsley and serve.

How to Store Cannellini Bean Soup?

Store in an airtight container for two to four days. You can also freeze this soup for up to three months. Defrost on the counter top and reheat on the stove.

What can you Serve with Cannellini Bean Soup?

Serve alongside Garlic Bread or on top of Jasmine rice. Consider corn bread or focaccia bread as other alternatives. A Green salad or a Caprese salad would pair well. If you choose not to use the Sausage or Vienna’s in this recipe, you can keep it purely vegetarian, or you could make the following main dishes to accompany the Cannellini bean soup: grilled lamb chops or Oven-baked chicken.

Expert tips

Start by sautéing the aromatics, such as the garlic and shallot. This step adds depth and richness to the soup. The cannellini beans are packed with nutrients, but their taste on its own can be dull and monotone. To balance the overall flavor of the soup, infuse herbs like rosemary, basil, and paprika powder and add a chicken stock cube and bay leaves. 

Should I drain the Cannellini beans before adding them to the soup?

Yes, you should drain the liquid and rinse the cannellini beans before adding them to the soup. The brine may contain an excess of salt and preservatives, which could alter the taste and texture of the cannellini bean soup.

Are Cannellini beans healthy? Yes, cannellini beans are super healthy, as they are packed with nutrients like protein, fiber, vitamins, minerals, and antioxidants. Cannellini beans are a plant-based protein, which can be an excellent option for people looking for an alternative source to animal protein. These super beans are also high in dietary fibers, which are great for digestion, regulating blood sugar levels, and helping with heart health by lowering cholesterol levels.

Cannellini beans are packed with iron, folate, potassium, and magnesium. These nutrients are especially beneficial for red-cell production and muscle function. They also contain protein, fiber, minerals, and vitamins and are low in fat, making them perfect for weight control.

Do cannellini beans thicken the soup? Mashing the beans with a fork and cooking them in the soup will help the soup become thick and creamy.

Rinse or not rinse the cannellini beans? The canned cannellini beans should be drained and rinsed to remove excess salt, preservatives, and starchy brine. This liquid will become very thick in the soup and leave a glossy film on the beans, which can feel as if the beans are slimy or may even have a slight metallic taste. If you are using the dried cannellini beans, then there is no need to rinse them as they will be cooked freshly. However, you should have the beans soaked overnight or pre-cooked so they are soft before cooking.