Creamy Mediterranean Cannellini Bean Soup
Indulge in the rich flavors of the Mediterranean with this creamy cannellini bean soup. This quick and hearty soup is perfect for busy weeknights and features a harmonious blend of tender vegetables, fragrant garlic, and wholesome beans, all simmered in a comforting vegetable broth. The creamy texture achieved through puréeing lends a satisfying mouthfeel, while a hint of lemon juice brightens every spoonful. Serve it alongside rustic, crusty bread for a complete meal that will warm both the heart and soul.
N/A
Servings
170
Calories
12
Ingredients
Ingredients
Vegetable broth
4 cups (divided, one cup reserved for blending the beans)
Potato
1 medium (peeled and diced small)
Carrot
1 large (peeled and diced small)
Olive oil
1 tablespoon (for sautéing)
Onion
1 medium (chopped)
Garlic
3 cloves (minced)
Cannellini beans
4 cups (cooked or 2 (14 ounce) cans, drained and rinsed)
Dried thyme
1/2 teaspoon (for seasoning)
Dried rosemary
1/4 teaspoon (for seasoning)
Salt
to taste
Black pepper
to taste (freshly ground)
Lemon juice
1 teaspoon (for brightness)
Instructions
1
In a large saucepan, bring 2 cups of vegetable broth to a boil over medium-high heat.
2
Add the diced potatoes and carrots to the boiling broth. Cover the saucepan, reduce the heat to low, and let it simmer gently for about 15 minutes, or until the vegetables are tender.
3
While the vegetables are cooking, heat the olive oil in a heavy soup pot or Dutch oven over medium heat.
4
Add the chopped onion to the pot. Lower the heat to a medium-low setting, cover, and cook for approximately 10 minutes, stirring occasionally, until the onions become soft and translucent.
5
Add the minced garlic to the onion mixture and cook for an additional minute, stirring frequently to prevent burning.
6
Pour in 1 cup of the remaining vegetable broth and bring the mixture to a gentle boil.
7
Once the vegetables in the saucepan are cooked, carefully add them along with their cooking liquid to the pot with the onions and garlic. Stir in the dried thyme and rosemary.
8
In a food processor or blender, purée the cooked cannellini beans along with the final cup of vegetable broth until smooth and creamy.
9
Integrate the puréed bean mixture into the soup in the pot and bring the entire mixture to a boil, stirring occasionally.
10
Taste the soup and season with salt and freshly ground black pepper to your liking. If you prefer a thinner consistency, add additional vegetable broth until you reach your desired thickness. Stir in the lemon juice just before serving.
11
Ladle the soup into bowls and garnish with crispy croutons or slices of toasted bread for added texture. Enjoy!
Nutrition Information
3.5g
Fat
29.5g
Carbs
7.5g
Protein
7g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Creamy Mediterranean Cannellini Bean Soup?
It is a rich, hearty, and quick soup featuring tender vegetables, fragrant garlic, and cannellini beans simmered in vegetable broth.
What are the main beans used in this recipe?
The recipe uses 4 cups of cooked cannellini beans, or two 14-ounce cans that have been drained and rinsed.
How many calories are in a serving of this soup?
Each serving contains 170 calories.
Is this Mediterranean bean soup vegan?
Yes, it is vegan as it uses vegetable broth and plant-based ingredients.
How much fat is in this recipe?
There are 3.5 grams of fat per serving.
What is the protein content of the soup?
The soup provides 7.5 grams of protein per serving.
How many carbohydrates are in a serving?
There are 29.5 grams of carbohydrates per serving.
Is this soup a good source of fiber?
Yes, it contains 7 grams of fiber per serving.
What vegetables are needed for this recipe?
You will need one medium potato, one large carrot, one medium onion, and three cloves of garlic.
How long do the potatoes and carrots need to simmer?
They should simmer for about 15 minutes or until they are tender.
How do you achieve the creamy texture without dairy?
The creamy texture is achieved by puréeing the cannellini beans with one cup of vegetable broth in a blender or food processor.
What herbs are used to season the soup?
The recipe calls for 1/2 teaspoon of dried thyme and 1/4 teaspoon of dried rosemary.
Why is lemon juice added to the soup?
One teaspoon of lemon juice is added just before serving to brighten the flavors.
What is the best way to serve this soup?
It is best served alongside rustic, crusty bread or topped with crispy croutons.
How long should the onions be cooked?
The onions should be cooked over medium-low heat for approximately 10 minutes until soft and translucent.
Can I use canned beans for this recipe?
Yes, you can use two 14-ounce cans of cannellini beans as long as they are drained and rinsed.
What type of broth is recommended?
The recipe specifies using vegetable broth.
How many cloves of garlic are required?
The recipe requires 3 cloves of minced garlic.
What is the total amount of vegetable broth needed?
A total of 4 cups of vegetable broth is used throughout the cooking and blending process.
How should the potatoes be prepared?
The potato should be peeled and diced into small pieces.
How should the carrots be prepared?
The carrot should be peeled and diced into small pieces.
How do I prevent the garlic from burning?
Add the garlic to the onions and cook for only one minute, stirring frequently.
Can I adjust the thickness of the soup?
Yes, if you prefer a thinner consistency, you can add additional vegetable broth until the desired thickness is reached.
When should I add salt and pepper?
Salt and freshly ground black pepper should be added to taste after the bean purée is integrated and the soup is brought to a boil.
What are some suggested garnishes?
You can garnish the soup with crispy croutons or slices of toasted bread.
Is this recipe suitable for a quick weeknight meal?
Yes, it is described as a quick and hearty soup perfect for busy weeknights.
How much olive oil is used for sautéing?
The recipe uses 1 tablespoon of olive oil.
How much lemon juice is needed?
The recipe calls for 1 teaspoon of lemon juice.
What kind of pot should I use?
A large saucepan is used for the vegetables, and a heavy soup pot or Dutch oven is used for the main assembly.
Is this soup considered a comfort food?
Yes, it is tagged as a comfort food that warms both the heart and soul.