Cannellini Bean Soup Recipe

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2 votes | 3193 views

The original recipe called to soak dry beans overnight, but I forgot to do that so I used canned. I didn't notice a difference and canned was much easier.

It was a delicious rainy day soup.



Cost per recipe $9.22 view details


  1. Rinse and drain your beans if you're using canned.
  2. Heat a few turns of olive oil in a pot.
  3. Add your onions and sweat them with some salt for a minute or two.
  4. Add the garlic, celery and carrots and cook slightly.
  5. Stir in the beans, tomatoes, tomato paste, chicken stock and bay leaves.
  6. Bring to a boil and reduce to simmer for 30-45 minutes to develop flavor. If you started with dry beans you might need to cook it longer to cook the beans.
  7. Take out the bay leaves and finish the soup to taste with lemon juice, salt and pepper.
  8. Add a handful of parsley right before serving.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 3364g
Calories 1075  
Calories from Fat 74 7%
Total Fat 8.37g 10%
Saturated Fat 2.0g 8%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 5458mg 227%
Potassium 5465mg 156%
Total Carbs 185.03g 49%
Dietary Fiber 66.0g 220%
Sugars 45.1g 30%
Protein 69.69g 112%
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