Kelly JensenThis Cannellini Bean Soup recipe is a rich and creamy soup, perfect for a cozy lunch or dinner. Loaded with white beans, tender vegetables, and a creamy broth made with olive oil and fresh herbs.
This easy soup recipe can be made on the stove top or your Instant Pot or pressure cooker. A delicious and dairy free soup that is perfect to meal prep or make ahead! Serve with a thick slice of crusty bread and a side salad for a complete meal!
I absolutely LOVE cooking with cannellini beans, and this cannellini bean soup recipe is a cozy lunch favorite on our homestead! The creamy and hearty flavors makes this the perfect lunch. This easy bean soup is packed full of fresh veggies, but tastes extra decadent with the creamy bean broth.
I love soups like this for hearty winter lunches, and this cannellini white bean soup is really simple to meal prep and make ahead for the week.
This Cannellini Bean Soup Recipe is:
- Creamy
- Earthy
- Hearty
- Flavorful
- Vegan & dairy free
- Made with pantry staple ingredients
One of the BEST Pantry Staple Bean Soup Recipes
This cannellini bean soup recipe is a fantastic pantry-staple meal! It uses ingredients you may have in your dry pantry or cupboards (like white beans, spices, and broth) – many of which you may have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious and quick meals using a few staples you can rotate.
I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked. And you can check out all my favorite pantry staple ingredients in my Amazon shop here. By stocking up on whole ingredients you can cook delicious recipes without a trip to the store!
What’s in this Great Northern Soup Recipe with Vegetables?
I cook with fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!
- Garlic, Onions, Carrots, Celery
- Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color.
- Low Sodium Vegetable Stock – I like to use this low sodium vegetable stock for my recipes because it has great flavor… without all the salt. I always use low sodium or no-salt-added broth or stock to start, and then I can add salt or other spices later if needed. Check out some fantastic low sodium recipes here!
- Low Sodium White Beans: you can use these low sodium canned beans or make them yourself from dried beans. I usually always cook my beans from scratch as they have lower sodium and is really easy to do in the Instant Pot. If you do use canned beans, I would highly recommend using low or no sodium canned beans like these, which won’t alter the taste of this recipe.
- Herbs de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
- Sea Salt & Black Pepper
- Fresh Parsley
How Do You Make High Protein Soup with Cannellini Beans?
Stove Top Directions
- In a large pot, heat the olive oil on low. Add the onion and garlic and sauté for 5 minutes until veggies begin to soften.
- Add the carrots, vegetable stock, canned cannellini beans, herbs de Provence, salt, parsley, and crushed red pepper flakes. Bring to a boil, then reduce heat to low. Simmer for 30 minutes until the veggies become soft.
- Taste and add salt or additional seasonings as needed. Add more crushed red pepper flakes or hot sauce for spice.
- Remove from heat, and pour soup in individual bowls or servings jars and you have a full week of lunches ready! Top with extra chopped parsley for garnish, and serve with a slice of sourdough.
Instant Pot/Pressure Cooker Directions
- Set the Instant Pot to Sauté Mode, and add the olive oil, onion. and garlic. Sauté for 5 minutes until veggies begin to soften.
- Add the carrots, vegetable stock, dried cannellini beans, herbs de Provence, salt, parsley, and crushed red pepper flakes.. Set Instant Pot to Pressure Cook or Manual Mode, and set timer for 40 minutes.
- Allow soup to naturally release for 15 minutes, then carefully Quick Release and vent the remaining pressure. Taste and add salt or additional seasonings as needed. Add more crushed red pepper flakes or parsley for flavor.
- Turn off Instant Pot, and pour soup in individual bowls or servings jars and you have a full week of lunches ready! Top with extra chopped parsley for garnish, and serve with a slice of sourdough.
Meal Prep Creamy White Bean Soup For Easy Lunches
This creamy white bean soup is the perfect recipe for easy homemade meal prep. I am a huge fan of meal prepping, batch cooking, and making recipes ahead. I love the convenience of cooking once and being able to enjoy tasty homemade meals during the week when I don’t have time.
There’s a whole section of TheHerbeevore.com dedicated to my favorite tried & true meal prep recipes. With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion.
What Should I Serve with White Bean Soup?
5 Ingredient No-Knead Olive Oil Skillet Bread (Vegan)
Fresh & Easy Homemade Biscuits (Vegan, Dairy Free)
Pot Luck Greek Salad with Homemade Vinaigrette (Vegan, Gluten Free, Party Recipe)
Roasted Peach Summer Salad with Balsamic Vinaigrette (Vegan, Gluten Free)
Dietary Modifications
- This recipe is vegan, vegetarian, and dairy free.
- To make gluten free, ensure all ingredients you are adding (like the beans, spices, and broth) are certified gluten free before adding.
Share This Cannellini Bean Soup with Carrots
As always, if you make this vegan and gluten free cannellini soup recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Cannellini Bean Soup
Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 red onion diced
- 1 cup celery
- 1/2 cup carrots
- 8 cups No-Salt-Added Vegetable Stock
- 2-3 cups cannellini beans *used 3 cups cooked beans for stove top directions below, and 2 cups dried beans (about 1lb) for Instant Pot/Pressure Cooker directions
- 1 tablespoon herbes de provence
- 2/3 teaspoon Himalayan sea salt
- 1/2 cup fresh parsley
Instructions
Stove Top Directions
- In a large pot, heat the olive oil on low. Add the onion and garlic and sauté for 5 minutes until veggies begin to soften.
- Add the carrots, vegetable stock, canned cannellini beans, herbs de Provence, salt, parsley, and crushed red pepper flakes. Bring to a boil, then reduce heat to low. Simmer for 30 minutes until the veggies become soft.
- Taste and add salt or additional seasonings as needed. Add more crushed red pepper flakes or hot sauce for spice.
- Remove from heat, and pour soup in individual bowls or servings jars and you have a full week of lunches ready! Top with extra chopped parsley for garnish, and serve with a slice of sourdough.
Instant Pot/Pressure Cooker Directions
- Set the Instant Pot to Saute Mode, and add the olive oil, onion. and garlic. Sauté for 5 minutes until veggies begin to soften.
- Add the carrots, vegetable stock, dried cannellini beans, herbs de Provence, salt, parsley, and crushed red pepper flakes.. Set Instant Pot to Pressure Cook or Manual Mode, and set timer for 40 minutes.
- Allow soup to naturally release for 15 minutes, then carefully Quick Release and vent the remaining pressure. Taste and add salt or additional seasonings as needed. Add more crushed red pepper flakes or parsley for flavor.
- Turn off Instant Pot, and pour soup in individual bowls or servings jars and you have a full week of lunches ready! Top with extra chopped parsley for garnish, and serve with a slice of sourdough.
Notes
Dietary Modifications
- This recipe is vegan, vegetarian, and dairy free.
- To make gluten free, ensure all ingredients you are adding (like the beans, spices, and broth) are certified gluten free before adding.
Nutrition
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