Cannellini Bean Soup



Serving size

about 1 1/2 cups
30 Minutes

This recipe can be multiplied or divided by 2. This recipe is good served chilled and will keep well in the refrigerator about 72 hours. Serve with a 2 ounce whole grain or gluten-free roll.

Cannellini Bean Soup


1 tsp. Olive oil
1 large White onions (diced)
2 clove Garlic, raw (minced)
2 Medium stalk Celery, raw (with leaves, if possible,minced)
2 15 ounce can Canned no salt added white beans (drained and rinsed)
2 cups No salt added vegetable stock
1/2 tsp. Salt
2 Tbsp. Fresh oregano (chopped)
1 to taste Black pepper


Place the olive oil in the same pot over medium heat. Add the garlic and white onion. Cook slowly over medium until the onions are translucent. Add the beans and stir well.

Add the chicken stock and salt. Cook for about 10 minutes, stirring occasionally. Add the celery, fresh oregano, and black pepper. Cook for about 20 minutes.

Using a stick blender (or a conventional blender in batches), blend the soup until it is pureed. The soup may be served hot or chilled.

Serve this recipe with one of these vegetable side dishes.

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Waldorf Salad

Mix the cubed apples with the lemon juice. Add celery, walnuts and raisins. Toss. Add mayonnaise, sour cream and honey and gently fold together until well blended. Chill for at least 2 hours before serving.

Zucchini Salad

Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini. Cut the zucchini into medium dice. This should be about 1/4 inch cubes. Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.

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GERD / Acid Reflux

This recipe contains GERD triggers, and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This is an easy soup to make. It takes a little time to cook, but the hardest part is chopping the onions and celery. Thick and creamy, it makes a great summer dinner with a salad and a whole wheat roll.

"Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite."

Auguste Escoffier, Chef