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Finished pot of the warm, Italian cannellini bean soup recipe simmering on the stove in all of the goodness.

Italian Cannellini Bean Soup

  • Author: Gianna Ferrini
  • Total Time: 50 minutes
  • Yield: 4 1x


  • 1 can white Cannellini Beans
  • 1 can kidney Beans
  • 2 carrots, diced
  • 2 celery stocks, diced
  • 1 onion, diced
  • 3 cloves of fresh garlic, minced
  • 1 bag of baby spinach
  • 1 can of diced Tomatoes
  • ½ lb-1 lb pasta of your choice
  • 4 cups chicken bouillon/stock (can substitute for vegetable broth)
  • 1 tbsp olive oil
  • Salt, pepper, crushed red pepper flakes, fresh herbs, bay leaf, Italian seasoning, green goddess seasoning to taste (optional)


  1. Add some olive oil to a pot and begin to saute your garlic on medium-high heat until fragrant.
  2. Add your onions, carrots, and celery to the pan. Season with salt and pepper. Cook until onion is translucent and carrots and celery soften.
  3. Add beans, tomatoes, and chicken stock to a pot. Season to your liking. Bring it to a boil, then reduce heat and simmer for 30-45 minutes, stirring occasionally, making sure nothing is sticking to the bottom of the pot.
  4. Bring a pot of salted water to a boil, and add your pasta. Cook until al dente or according to package instructions. Toss with olive oil after draining to prevent sticking.
  5. Add everything to a large bowl, top with some parmesan cheese, and enjoy!
  6. Store in an airtight container for up to five days.
  • Prep Time: 5
  • Cook Time: 45
  • Category: Soup
  • Method: Cooked
  • Cuisine: Italian

Keywords: italian cannellini bean soup recipe