Name: One-Pot Cannellini Bean Soup
Prep time: 1 min
Cook time: 25 min
Total time: 26 min
Cuisine: American
Ingredients: ¼ cup olive oil; 3 shallots or 1 small onion, chopped; 4 cloves garlic, minced; 2 large carrots, chopped; 3 stalks celery, diced; 1 tablespoon tomato paste; 1 (17 oz) can cannellini beans, drained and rinsed; 3–5 cups vegetable broth; ½ teaspoon salt; ½ teaspoon black pepper; 1 teaspoon Italian seasoning; 1 teaspoon red pepper flakes; 4 oz kale or baby spinach

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This One-Pot Cannellini Bean Soup is a nourishing, weeknight-friendly meal that comes together fast using pantry staples and fresh greens. It’s naturally vegan, gluten-free, and full of cozy, savory flavor. With its creamy texture and hearty vegetables, it’s the ultimate comfort soup that feels both wholesome and satisfying.

One-Pot Cannellini Bean Soup

Why You’ll Love This Recipe

Quick and easy – ready in under 30 minutes.
Minimal cleanup – just one pot needed.
Vegan and gluten-free – meets a variety of dietary needs.
Pantry staples – uses ingredients you likely already have.
High in fiber and protein – filling without being heavy.
Customizable – easy to adjust veggies, seasonings, or consistency.
Naturally creamy – blended beans give it richness without dairy.
Meal prep-friendly – stores and freezes beautifully.
Comfort food – warm, hearty, and satisfying.
Budget-friendly – simple, affordable ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

¼ cup olive oil
3 shallots or 1 small onion, chopped
4 cloves garlic, minced
2 large carrots, chopped
3 stalks celery, diced
1 tablespoon tomato paste
1 (17 oz) can cannellini beans, drained and rinsed
3–5 cups vegetable broth
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
1 teaspoon red pepper flakes
4 oz kale or baby spinach

Directions

Sauté aromatics: Heat olive oil in a large pot over medium-high heat. Add shallots (or onion) and garlic. Cook for 3 minutes, until fragrant and slightly softened.
Add vegetables: Stir in chopped carrots and celery. Cook for 5–7 minutes until beginning to soften.
Build the broth: Stir in tomato paste. Add cannellini beans, 3 cups of vegetable broth, salt, pepper, Italian seasoning, and red pepper flakes. Bring to a boil.
Simmer: Reduce heat to low. Cover and let simmer for 10–15 minutes until vegetables are fully tender.
Make it creamy: Blend about half the soup with an immersion blender directly in the pot for a creamy yet chunky texture. (Or use a countertop blender for half the soup and return to the pot.)
Add greens: Stir in kale or spinach and cook for 2–3 minutes until wilted.
Finish and serve: Taste and adjust seasoning if needed. Serve hot with crusty bread or on its own.

Servings and timing

Servings: 4
Prep time: 1 minute
Cook time: 25 minutes
Total time: 26 minutes

Variations

Make it spicy: Add more red pepper flakes or a diced jalapeño.
Use different beans: Great northern or navy beans are great substitutes.
Add grains: Stir in cooked quinoa, rice, or small pasta for extra heartiness.
Make it smoky: Add a dash of smoked paprika or liquid smoke.
Boost protein: Add vegan sausage or stir in cooked lentils.
Switch greens: Use Swiss chard, mustard greens, or even broccoli rabe.
Chunky style: Skip blending for a rustic, brothy soup.
Creamier option: Add a splash of coconut milk or cashew cream.
Herb lovers: Stir in fresh basil, parsley, or rosemary at the end.
Lemon finish: Add a squeeze of lemon juice before serving for brightness.

Storage/Reheating

To store: Keep in an airtight container in the fridge for up to 1 week.
To reheat: Warm in a saucepan over medium heat or microwave in a bowl until hot.
To freeze: Store in freezer-safe containers for up to 6 months. Thaw overnight in the fridge before reheating.

FAQs

What are cannellini beans?

Cannellini beans are white kidney beans known for their mild flavor and creamy texture. They’re perfect in soups, salads, and stews.

Can I use dry beans instead of canned?

Yes, but they must be cooked first. Use about 1 ½ cups of cooked beans to replace a 17 oz can.

Can I make this without blending?

Absolutely. The soup will have a more brothy, chunky texture but will still be delicious.

What if I don’t have tomato paste?

You can skip it or substitute with a small amount of crushed tomatoes or tomato sauce.

Is this soup filling enough for dinner?

Yes. It’s high in fiber and protein, especially when served with bread or a side salad.

Can I make this in advance?

Yes. The flavors deepen as it sits, making it great for meal prep.

How can I add more flavor?

Try adding a bay leaf while it simmers, or a splash of vinegar or lemon juice at the end.

Can I use frozen greens?

Yes, frozen kale or spinach works well—just add a few extra minutes to the cook time.

Is this soup good for freezing?

Yes, it freezes very well and reheats without losing texture or flavor.

What’s the best way to reheat it?

Reheat gently on the stove or microwave, stirring occasionally to ensure even heat.

Conclusion

This One-Pot Cannellini Bean Soup is a quick, comforting, and nourishing option for any night of the week. Made with simple ingredients and ready in under 30 minutes, it’s the kind of cozy meal that you’ll want to make again and again. Whether you’re feeding a family, meal prepping, or just craving something warm and wholesome, this soup hits the spot.

Molly