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Cannellini Bean Soup

ByAva
Published OnJan 27, 2025
Updated OnJun 14, 2026

Today, we are making a bowl of Cannellini Bean Soup. This recipe is perfect for those chilly days at home. When I was younger, I used to make a delicious Sausage and Kale soup that was packed with real sausage and potatoes. While this soup has its own unique charm, I promise it is just as tasty!

Everyone loves cannellini beans; they are commonly found in cans and are available worldwide. Soup is ideal for those days when you’re not in the mood to cook but still crave a comforting, home-cooked meal.

Ingredients

Cannellini beans, Beef meatballs, Onion, Celery, Garlic, Chicken Stock cube, Bay leaf, Thyme, Paprika powder, White Pepper, Spinach and Water.

Cannellini beans are a great addition to soups. They absorb the flavors of spices and broth well. Cannellini beans have a mild, nutty flavor which makes them perfect for light soups. You can also use dried beans; just soak them overnight to make sure they are tender for cooking the next day. For this soup, use paprika powder, thyme, and white pepper powder as spices. A chicken stock cube boosts the soup’s flavor. If you want a richer taste, you can use a beef stock cube. Spinach adds color to the soup, but you can also use kale instead.

Adding beef meatballs gives extra protein to the cannellini bean soup. You can buy frozen meatballs or make your own. Drain the liquid and rinse the cannellini beans before adding them to the soup. The brine may contain an excess salt and preservatives, which could alter the taste and texture of the cannellini bean soup.

Instructions

Chop the garlic cloves, slice the onions. Drain the cannellini beans, then rinse them under running water. Rinse the spinach and set it aside. Prepare a pot and add cooking oil. Add the meatballs and sauté until they are golden brown on all sides. Thereafter, remove the meatballs from the pot and set them aside.

Add the onion and garlic. Cook the aromatics for 8 minutes on medium-low heat, stirring occasionally. Add the meatballs back to the pot and drain the cannellini beans. Add the spices and beef stock cube to the pot. Add the water. Add the chopped celery and bay leaves. Simmer for twenty minutes.

Lastly, add the spinach leaves and cook for an additional five minutes. Turn off the heat and let it cool for another five minutes. The cannellini bean soup is ready to eat and enjoy with your favourite side dish.

How to Store Cannellini Bean Soup?

Store in an airtight container for two to four days. You can also freeze the 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 fresh white bread that is generously amount of butter. Focaccia bread with olives and sun-dried tomatoes are also another great alternative. A Green salad or a Caprese salad would pair well.