This is a quick and easy student-friendly recipe. This recipe is gluten-free, so it’s suitable for celiacs and those following gluten-reduced diets. It is vegetarian and vegan. (It would also work quite well with crumbled cooked bacon or cooked pancetta.) Can’t find cannellini beans? In North America, they are also called white kidney beans.

Note: I didn’t have canned beans, so I used dried beans and cooked them in my Instant Pot (follow the steps I used for Instant Pot Chickpeas and cook for 35 minutes on manual pressure). I ballparked 3 cans of beans (5 1/2 cups) when I made this recipe. If you’re using canned beans and you end up with more than 5 1/2 cups, don’t stress, go for it – you can always add more stock or water.

Prep time: 5 minutes; Cook time: 30 minutes; Serves: 4 – 6 

What you need:

• 5 1/2 cups cooked cannellini beans (roughly 3 cans, drained)
• 1 1/2 tbsp olive oil
• 6 cloves garlic minced (note, shown 4 very large cloves)
• 1 tsp dried rosemary
• 1/2 tsp dried thyme
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp fresh ground pepper
• 4 cups vegetable (or chicken) stock
• 1/4 tsp salt
• salt & pepper to taste

What you do:

• In a large pot, over medium heat, add the olive oil and the garlic, stir until garlic is soft, about 2 minutes

• Add the rosemary, thyme, red pepper flakes and pepper. Stir about 30 seconds to lightly toast your spices.

• Add the cannellini beans and the stock

• Turn the head up to medium-high, then bring to a boil
• Reduce heat to low and simmer for 20 minutes
• Stir in the salt
• Using an immersion (hand) blender (you can also use a blender or food processor), puree the soup

• Taste, adjust salt and pepper
• Serve

• Told you it was easy to make!

• Enjoy!

• Fall weather soup

• Perfect for hibernation

• Cozy up with a bowl of Tuscan Cannellini Rosemary Soup!

Yield: 4 - 6 servings

Tuscan Cannellini Rosemary Soup

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

A warming soup for cooler fall days!

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Ingredients

• 5 1/2 cups cooked cannellini beans (roughly 3 cans, drained)
• 1 1/2 tbsp olive oil
• 6 cloves garlic minced
• 1 tsp dried rosemary
• 1/2 tsp dried thyme
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp fresh ground pepper
• 4 cups vegetable (or chicken) stock
• 1/4 tsp salt
• salt & pepper to taste

Instructions

1. In a large pot, over medium heat, add the olive oil and the garlic, stir until garlic is soft, about 2 minutes
2. Add the rosemary, thyme, red pepper flakes and pepper. Stir about 30 seconds to lightly toast your spices
3. Add the cannellini beans and the stock
4. Turn the head up to medium-high then bring to a boil
5. Reduce heat to low and simmer for 20 minutes
6. Stir in the salt
7. Using an immersion (hand) blender, (you can also use a blender or food processor), puree the soup
8. Taste, adjust salt and pepper
9. Serve

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 264Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 157mgCarbohydrates: 42gFiber: 11gSugar: 1gProtein: 16g