Menu Enter a recipe name, ingredient, keyword...

Creamy Cannellini Bean Soup


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 5 cups reduced sodium chicken broth
  • 3 cups rinsed drained canned cannellini (white kidney) beans
  • 1 TB olive oil
  • 12 baby carrots, thinly sliced
  • 1 onion, finely chopped
  • 1 red bell pepper, seeded and finely chopped
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 1/4 cup fresh lemon juice
  • 1 tsp dried thyme
  • 1/8 tsp salt
  • freshly ground pepper to taste
  • 2 TB finely chopped fresh flat leaf parsley


Servings 4


Step 1

Puree the broth and beans in batches in a blender; set aside in a large bowl.

Heat the oil in a large nonstick saucepan over medium heat. Add the carrots, onion, bell pepper, and garlic; cook, stirring occasionally, until crisp tender, about 5 minutes. Add the cumin and cook, stirring, until just fragrant, about 30 seconds. Stir in the bean mixture, the lemon juice, thyme, salt, and pepper. Bring to a boil; reduce the heat and simmer, covered, until the carrots are completely tender, about 5 minutes. Sprinkle with the parsley.

Per serving (1 1/4 cups): 271 cal, 7 g fat, 1 g sat fat, 0 mg chol, 1114 mg sod, 39 g carb, 10 g fiber, 14 g protein, 101 mg calcium.


You'll also love

Review this recipe

Baked Chipotle Cannellini Beans with Spinach and Cotija Cheese Braised Escarole & Cannellini Beans