Cannellini Bean and Herb Soup

Name: Cannellini Bean and Herb Soup
Prep time: 12 min
Cook time: 10 min
Total time: 22 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 3 tablespoon (45 ml) extra-virgin olive oil; 1 large (200 g) yellow onion, large, diced into ½-inch (1 cm) pieces; 3 cloves (15 g) garlic cloves, minced; 6 cups (1400 ml) vegetable broth or chicken broth, low-sodium; 1 can (14.5 oz) (400 g) canned diced tomatoes with juices; 2 cans (15 oz each) (900 g) cannellini beans, canned, drained and rinsed; ½ cup (12 g) fresh basil, finely chopped (loosely packed); ¼ cup (8 g) fresh flat-leaf parsley, finely chopped; 1 tablespoon (3 g) fresh oregano, finely chopped; kosher salt, to taste; black pepper, freshly ground, to taste; ¼ teaspoon (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A light yet satisfying Mediterranean-style soup built on tender cannellini beans, aromatic vegetables, and a generous handful of fresh herbs. Simmered in vegetable broth with tomatoes, this one-pot meal comes together quickly and tastes even better when flavors meld overnight. Perfect for weeknight dinners or meal prep.

Prep: 12 min
Cook: 10 min
Wait: 21 min
Total: 43 min
Makes: 6 servings (about 9 cups)

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Steps

Before you start

Read the recipe through completely to understand the timing and flow.
Prep all vegetables and herbs before you begin cooking (mise en place) so the process flows smoothly.
If using canned beans, drain and rinse them thoroughly under cold water to reduce sodium and gas.
Have your broth measured and ready to pour.

1
Prep vegetables and herbs
- Dice the onion into ½-inch (1 cm) pieces.
- Mince the garlic.
- Finely chop the fresh basil, parsley, and oregano.
- Measure out the broth and have all ingredients within arm's reach before you begin cooking.
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Tip: Mise en place (prep first, cook second) keeps you calm and makes the whole process faster.
2
Sauté onion and garlic
- Pour the 3 tablespoons (45 ml) of extra-virgin olive oil into a large pot and set over medium heat.
- Once the oil shimmers, add the diced onion.
- Cook, stirring occasionally with a wooden spoon, for 5 minutes until the onion softens and turns translucent.
- Add the minced garlic and cook for 1 more minute, stirring constantly, until fragrant and light golden.
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Ready when: Onion is soft and translucent; garlic is light golden and smells fragrant
Tip: Watch the garlic closely—it browns quickly and will taste bitter if you let it.
3
Add broth and tomatoes
- Pour in the 6 cups (1400 ml) of vegetable broth and the canned tomatoes with all their juices.
- Stir well with the spoon to combine.
- Increase the heat to medium-high and bring to a simmer, which should take about 3 minutes.
- You'll see small bubbles breaking the surface steadily.
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Ready when: Small bubbles break the surface in a steady simmer
4
Add beans and herbs
- Once the liquid simmers, stir in the drained cannellini beans.
- Add all the chopped fresh basil, parsley, and oregano.
- Sprinkle in the red pepper flakes if you like heat.
- Season generously with kosher salt and freshly ground black pepper, starting with ½ teaspoon salt.
- Stir well to combine.
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Ready when: All ingredients are evenly distributed and well combined
Tip: Taste as you season—remember that broth already contains salt, so add gradually to avoid over-salting.
5
Simmer until flavors meld
- Reduce heat to medium-low.
- Let the soup simmer gently, partly covered, for 18 minutes.
- Stir every 5 minutes or so.
- The soup should bubble gently at the edges, never a rolling boil.
- At the 15-minute mark, taste a spoonful and adjust the salt, pepper, and red pepper flakes to your liking.
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Ready when: Soup tastes rich and harmonious; beans are soft; flavors have melded into a cohesive whole
Tip: Low, slow simmering lets the herbs infuse gently and keeps the broth from reducing too much.
6
Ladle and serve
- Remove the pot from heat.
- Ladle the soup into serving bowls, about 1½ cups (360 ml) per bowl.
- If desired, drizzle a small amount of extra-virgin olive oil over the top of each bowl for richness and aroma.
- Serve hot alongside crusty bread for a simple, satisfying meal.
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Ready when: Soup is hot and fragrant
Tip: A quality olive oil drizzled on top and crusty bread for dipping transform this humble soup into something elegant.

Good to know

Tips

For a creamier, thicker soup without adding cream, mash about ½ cup of the cooked beans against the side of the pot with the back of a spoon after simmering. This releases starch that naturally thickens the broth.
Add a 2-inch (5 cm) piece of Parmesan rind while the soup simmers to add umami depth; remove it before serving. This is a professional trick that costs nothing if you save rind scraps.
This soup tastes noticeably better on day 2 as flavors have more time to marry—make it ahead and reheat gently for best results.
Serve with a small bowl of extra-virgin olive oil on the side for drizzling, or pair with pesto for a more robust flavor profile.

Make ahead

Yes, and encouraged. This soup actually improves as flavors deepen and meld. Make it up to 1 day ahead, cool to room temperature, and store in the refrigerator. Reheat gently on the stovetop over medium heat, stirring occasionally, for 5–7 minutes. Do not boil. It also freezes beautifully for up to 3 months in airtight containers; thaw overnight in the refrigerator before reheating.

Storage & reheating

Room temperature: up to 2 hours (not recommended beyond this for food safety). Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months in freezer-safe containers or ziplock bags. To reheat from the refrigerator, warm gently on the stovetop over medium heat for 5–7 minutes, stirring occasionally. From frozen, thaw overnight in the refrigerator, then reheat. Never boil reheated soup, as this can break down the herbs' delicate flavors.

Substitutions

canned diced tomatoes with juices → 2.5 lbs (1100 g) fresh tomatoes, cored and diced. This makes a lighter-colored, fresher-tasting soup. Add 1 tablespoon tomato paste when you add the fresh tomatoes to deepen the flavor.
cannellini beans, canned → White beans (same amount) or chickpeas (same amount). White beans are delicate and creamy like cannellini. Chickpeas create a heartier, nuttier soup.
vegetable broth or chicken broth, low-sodium → Chicken broth (same amount). Chicken broth adds savory depth and richness without changing the vegetarian nature of the soup. Use low-sodium to maintain control over salt levels.
fresh basil → 1 teaspoon dried basil (add during simmering, not at the end). Dried herbs are more concentrated. For all fresh herbs, use roughly 1 teaspoon each of dried basil, oregano, and ½ teaspoon dried parsley, added with the beans so they rehydrate.