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September 11, 2018

White Bean Soup Recipe

When the weather starts to turn, I immediately start making soup. Honestly, I could (and do) eat soup year-round, but it's extra nice when it's brisk outside to be sipping on some warm, comfort food.

One of my ultimate favourite soups that my mom makes all the time is a white bean soup using Cannellini Beans. Cannellini Beans are Italian White Kidney Beans; they're soft and creamy in texture. We typically buy the beans fresh in the summer and shell them and freeze them in bags, but they've been hard to come by lately. You can also buy them in a can or dried. I suppose you could also call this a Tuscan White Bean Soup, but we're not Tuscan. But it's similar.

Beans are obviously the main ingredient in this soup, making it extra wholesome and filling. And combined with lots of garlic that melts into the soup, you're left with a savoury dish that is stacked with different flavours. And it may seem obvious, but garlic and beans are both pretty gassy, so be aware!
Also, to note: this recipe is super simple, and if you're a meal planner and prepper like me, you can make this in advance and store it in your fridge. It's perfect for those days you have nothing to do. Set it on the stove and check on it every once and a while.

Oh, and it's vegetarian and vegan-friendly, too.

Recipe below.

Yield: 6-8

White Bean Soup Recipe

prep time: 10 minscook time: 1 hourtotal time: 1 hours and 10 mins
This simple make-ahead white bean soup recipe uses Cannellini Beans (white kidney beans), and is ideal for brisk fall or winter days.


2 cups fresh, frozen or dried cannellini beans
2-4 cups of stock or water
3 tbsp exra virgin olive oil
3 large cloves of garlic
1 medium yellow onion
1 carrot, diced
1 rib of celery, diced
Herbs: thyme, rosemary (whatever you like)
Chili flakes
Salt and Pepper, to taste


*Note: If you're using fresh, frozen or canned beans, you can make this recipe immediately. If you are using dried beans, you'll need to soak them overnight and discard the water.

1. Dice your onion, celery and carrot and set aside.
2. In a medium saucepan, sautee onion and garlic (cut in chunks) in olive oil until translucent.
3. Add celery and carrot.
4. Add drained or fresh beans and stir.
5. Cover with stock or water, or a combination of both.
6. Add herbs (you pick what you like)
7. Bring to a boil and then reduce to simmer

As the soup cooks, you'll notice the liquid absorbs into the beans. Continue adding liquid so it doesn't become too dry. Season with salt and pepper after the soup comes to a boil, being mindful that when the soup reduces, it may become too salty. You can also stop the cooking at this point and reserve the soup for another day. In essence, the soup takes about 45 minutes to cook, but tastes better the longer it sits and simmers. 

Serve hot and top with chili flakes.
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