Creamy Cannellini Soup Recipes

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CREAMY CANNELLINI SOUP



Creamy Cannellini Soup image

This stove-top soup is hearty, creamy & full of flavor!

Provided by Holly Nilsson

Categories     Dinner     Entree     Lunch     Soup

Time 40m

Number Of Ingredients 10

1 onion (diced)
2 ribs celery (chopped)
8 ounces Italian sausage
1 russet potato (peeled and chopped)
1 teaspoon Italian seasoning
2 cans cannellini beans (15 oz each, drained and rinsed, divided)
4 cups chicken broth (divided)
1 tablespoon pesto (Or more to taste)
1 tablespoon parmesan cheese
fresh parsley

Steps:

  • Combine onion, sausage, and celery in a large saucepan. Cook until sausage has no pink remaining. Drain any fat.
  • Add potato, seasoning, one can of cannellini beans, and 3 cups chicken broth. Bring to a boil, reduce heat and simmer 10 minutes.
  • Meanwhile, combine remaining cannellini beans and 1 cup chicken broth in a blender. Blend until smooth.
  • Add to soup and simmer an additional 5 minutes.
  • Remove from heat, stir in pesto. Season with salt and pepper to taste.
  • Garnish with parmesan cheese and parsley if desired.

Nutrition Facts : ServingSize 1.25 cups, Calories 295 kcal, Carbohydrate 32 g, Protein 16 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 29 mg, Sodium 1214 mg, Fiber 8 g, Sugar 1 g

CREAMY CANNELLINI SOUP



Creamy Cannellini Soup image

This soup takes advantage of canned cannellini beans, but feel free to adjust and use dry beans. The addition of Italian sausage is completely optional.

Provided by thedailygourmet

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 40m

Yield 5

Number Of Ingredients 8

1 tablespoon butter
3 (3.5 ounce) links mild Italian sausage, casings removed
1 bulb fennel, finely chopped
3 cups chicken broth, divided
4 (15 ounce) cans cannellini beans, rinsed and drained, divided
1 teaspoon minced fresh thyme
½ teaspoon truffle salt
1 tablespoon extra-virgin olive oil, for drizzling

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once hot, add butter, followed by sausage and fennel. Stir and break up sausage. Cook, stirring, until sausage is browned, about 5 minutes. Pour in 1 cup chicken broth slowly, scraping up any browned bits from the bottom of the pot. Pour in 2 cans of drained cannellini beans. Cancel Saute mode.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • Meanwhile, combine remaining 2 cups chicken broth and 2 cans of beans in a blender; blend on high until smooth.
  • Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pureed beans, thyme, and truffle salt to soup; mix to combine.
  • Ladle soup into bowls and serve with a drizzle of olive oil.

Nutrition Facts : Calories 458 calories, Carbohydrate 52.3 g, Cholesterol 31.2 mg, Fat 17 g, Fiber 14.4 g, Protein 21.5 g, SaturatedFat 5.4 g, Sodium 2099.6 mg, Sugar 1.1 g

CREAMY TUSCAN WHITE BEAN SOUP



Creamy Tuscan White Bean Soup image

Garlic and rosemary give this creamy soup an unmistakably Tuscan vibe.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 10

2 tablespoons olive oil
1/2 medium yellow onion (diced) (about 1 cup)
1/4 teaspoon kosher salt + more to taste
1/8 teaspoon freshly ground black pepper + more to taste
4 medium cloves garlic (minced)
2 15-ounce cans + 2 (15-ounce) cans cannellini beans, drained and rinsed, divided
4 cups low-sodium vegetable broth
2 teaspoons chopped fresh rosemary
1/2 cup heavy whipping cream (optional; omit for a vegan version)
Additional olive oil and fresh chopped rosemary for garnish (if desired)

Steps:

  • In a medium saucepan over low heat, add the olive oil. When hot, add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is translucent and tender, about 10 minutes.
  • Add the garlic and cook, stirring, for another minute.
  • Add 2 cans cannellini beans, vegetable broth, and rosemary. Increase heat to high and bring to a boil. Reduce to a simmer and cook, uncovered, for 15 minutes.
  • Remove from heat and allow mixture to cool to a safe temperature for pureeing. Using an immersion blender or transferring the soup to a blender in batches, completely puree mixture. If the soup seems too thick, add additional broth (the soup should be thinner than baby food but thicker than a brothy soup).
  • Return to medium-low heat. Stir in the remaining two cans beans and, if using, the heavy whipping cream. Return to a simmer.
  • Taste and season with additional kosher salt and freshly ground pepper if desired. Serve with additional chopped fresh rosemary and a drizzle of olive oil if you like.

Nutrition Facts : Calories 112 kcal, Sugar 1 g, Sodium 613 mg, Fat 7 g, SaturatedFat 1 g, Carbohydrate 12 g, Fiber 4 g, Protein 3 g, ServingSize 1 serving

HEARTY CANNELLINI & SAUSAGE SOUP



Hearty Cannellini & Sausage Soup image

Is there anything better than a soup full of smoked sausage, creamy cannellini beans and hearty cabbage? I don't think so! -Pauline White, El Cajon, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 7

12 ounces beef summer or smoked sausage, cut into 1/2-inch pieces
4-1/2 cups vegetable broth
2 cans (15 ounces each) cannellini beans, rinsed and drained
4 cups coarsely chopped Chinese or napa cabbage
3 green onions, chopped
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large saucepan, cook and stir sausage over medium heat until lightly browned; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer for 5-10 minutes or until cabbage is tender and flavors are blended.

Nutrition Facts : Calories 283 calories, Fat 14g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 1672mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 15g protein.

CREAMY CANNELLINI SOUP



Creamy Cannellini Soup image

This soup takes advantage of canned cannellini beans, but feel free to adjust and use dry beans. The addition of Italian sausage is completely optional.

Provided by thedailygourmet

Categories     Bean and Pea Soups

Time 40m

Yield 5

Number Of Ingredients 8

1 tablespoon butter
3 (3.5 ounce) links mild Italian sausage, casings removed
1 bulb fennel, finely chopped
3 cups chicken broth, divided
4 (15 ounce) cans cannellini beans, rinsed and drained, divided
1 teaspoon minced fresh thyme
½ teaspoon truffle salt
1 tablespoon extra-virgin olive oil, for drizzling

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once hot, add butter, followed by sausage and fennel. Stir and break up sausage. Cook, stirring, until sausage is browned, about 5 minutes. Pour in 1 cup chicken broth slowly, scraping up any browned bits from the bottom of the pot. Pour in 2 cans of drained cannellini beans. Cancel Saute mode.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • Meanwhile, combine remaining 2 cups chicken broth and 2 cans of beans in a blender; blend on high until smooth.
  • Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pureed beans, thyme, and truffle salt to soup; mix to combine.
  • Ladle soup into bowls and serve with a drizzle of olive oil.

Nutrition Facts : Calories 458 calories, Carbohydrate 52.3 g, Cholesterol 31.2 mg, Fat 17 g, Fiber 14.4 g, Protein 21.5 g, SaturatedFat 5.4 g, Sodium 2099.6 mg, Sugar 1.1 g

CREAMY CANNELLINI BEAN-AMARANTH SOUP WITH BASIL



Creamy Cannellini Bean-Amaranth Soup With Basil image

Make and share this Creamy Cannellini Bean-Amaranth Soup With Basil recipe from Food.com.

Provided by kelly in TO

Categories     Stocks

Time 45m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 12

2 large leeks, sliced, white parts only
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1/2 cup amaranth
2 cups vegetable stock or 2 cups chicken stock
1 bay leaf
1 cup tomato puree
1 (15 ounce) can cannellini beans or 1 (15 ounce) can white beans, drained, divided
1/2 cup chopped fresh basil
2 tablespoons chopped fresh oregano
1 teaspoon salt
freshly cracked black pepper

Steps:

  • Cut the root end from the leeks and slice them in half vertically, then rinse throughly to remove all grit. Slice the leeks ands saute the olive oil over medium heat in a 2 quart saucepan. When the leeks are golden and soft add the garlic and cook for a minute, then add the amaranth, stock, bay leaf, and tomato puree, and bring to a boil. Reduce the heat to a simmer, cover and cook for 30 minutes.
  • Put half of the beans into a food processor bowl. Puree until smooth. When the amaranth mixture is done, remove the ba leaf, then carefully pour the mixture into the processor and puree. Cover the top of the feed tube with a folded towel as you process, to keep hot liquid from flying out. Pour the puree back into the pan.
  • Sire the remaining beans and the chopped herbs into the hot soup, and warm gently on the stove for 5 minutes or so. If desired, thin with water or more stock. Season with the salt and pepper to taste. Serve hot with whole grain bread.

FROTHY CANNELLINI SOUP



Frothy cannellini soup image

Lesley Waters' impressive soup makes a stylish, frothy and easy starter - try serving in a cappucino cup

Provided by Lesley Waters

Categories     Dinner, Soup

Time 30m

Number Of Ingredients 11

3 tbsp olive oil
1large onion , finely chopped
2 garlic cloves , crushed
1medium leek , thinly sliced
3sticks celery , finely chopped
400g cans cannellini beans , drained and rinsed
1.7l vegetable stock
1 bay leaf
142ml carton double cream
150g pot fresh green pesto from the chiller cabinet
125g pack (around 16) sesame breadsticks , optional

Steps:

  • Heat the oil in a large saucepan and tip in the onion, garlic, leek and celery. Cover and sweat the vegetables over a low heat for 8-10 mins until softened.
  • Add the beans, stock and bay leaf, then season and bring to the boil. Reduce the heat, then simmer, covered, for 20-25 mins until the vegetables are completely softened. Allow to cool slightly.
  • Whizz with a stick blender until smooth, pour in the cream and re-heat. The soup can be refrigerated or frozen at this point.
  • Before serving, add half the pesto and whizz again for just a few seconds until the soup is flecked with basil. Season to taste. Ladle the soup into 8 cappuccino cups or bowls and spoon a dollop of the remaining pesto into each serving.

Nutrition Facts : Calories 345 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 1.62 milligram of sodium

CANNELLINI SOUP WITH PARMESAN



Cannellini Soup with Parmesan image

Categories     Soup/Stew     Bean     Appetizer     Sauté     Parmesan     Winter     Prosciutto     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil plus additional oil for garnish
1 large onion, finely chopped (about 2 cups)
1 large carrot, finely chopped (about 1 cup)
1 large celery stalk, finely chopped (about 2/3 cup)
3 15-ounce cans cannellini (white kidney beans), drained
6 cups low-salt chicken broth
2 teaspoons minced fresh sage
2 2x2-inch Parmesan cheese rinds
3 ounces thinly sliced prosciutto, chopped
Freshly grated Parmesan cheese

Steps:

  • Heat 3 tablespoons oil in heavy large pot over medium heat. Add onion, carrot, and celery and sauté until vegetables are soft, about 10 minutes. Add beans, broth, sage, Parmesan rinds, and prosciutto; simmer over medium-low heat, stirring occasionally, until flavors blend and soup thickens slightly, about 40 minutes. Using tongs, remove cheese rinds.
  • Puree about 5 cups soup in processor and return to pot. Season with salt and pepper. (Soup can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm before serving.) Ladle soup into bowls and serve, passing grated Parmesan cheese and additional olive oil separately.

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Top Asked Questions

How to cook cannellini beans in a soup?
Add potato, seasoning, one can of cannellini beans, and 3 cups chicken broth. Bring to a boil, reduce heat and simmer 10 minutes. Meanwhile, combine remaining cannellini beans and 1 cup chicken broth in a blender. Blend until smooth. Add to soup and simmer an additional 5 minutes.
What kind of beans do you use for cannellini beans?
Beans – Cannellini beans (also called white kidney beans) work wonderfully here with their creamy texture and delicate flavour. However, feel free to use any other kind of white beans you have on hand: navy beans, baby lima beans, or great northern beans will all work well.
What is cannellini and what does it taste like?
The cannellini, garlic, and thyme combo give it an immediate Tuscan vibe, and a swirl of good extra-virgin olive oil right at the end will highlight all those amazing ingredients, so don't skip it. Serve it with crusty artisanal bread slices or cubes grilled to perfection, and you can call it a meal!
Can you cook canned cannellini beans in an Instant Pot?
This soup takes advantage of canned cannellini beans, but feel free to adjust and use dry beans. The addition of Italian sausage is completely optional. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once hot, add butter, followed by sausage and fennel.

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