By Stephen T. Sinatra, M.D., F.A.C.C., F.A.C.N., C.N.S., C.B.T.
If you’re looking for a warming winter soup that basically makes itself, have I got the recipe for you! This white bean soup made with cannellini beans fills the house with delicious smells and your belly with a nutritious, hearty meal that offers a ton of health benefits. The best part is, you can set it and forget it – just throw all the ingredients in a slow cooker and come back hours later to a perfectly cooked soup with leftovers to spare!
Cannellini Bean Soup with Rosemary and Balsamic
Creamy in texture, cannellini beans have a mild and light flavor and pair beautifully with aromatic herbs like rosemary and basil. While we use Rosemary Olive Oil to flavor this soup, Basil Olive Oil could work equally as well. A sprig of fresh rosemary or basil leaves makes a lovely garnish.
- 1 yellow onion, peeled and sliced thin
- 2 large celery stalks, diced (roughly 1 cup)
- 1 lb dried cannellini beans
- 2 bay leaves
- 6 cups low-sodium chicken broth (or vegetable broth, for vegan soup)
- Savory Salt Blend
- Pepper Juniper Blend
- Rosemary Olive Oil
- Organic Balsamic Vinegar
Heat Rosemary olive oil in a pan over medium heat. Sauté onion and celery in it until fragrant and tender, about 5 minutes. Place cooked veggies and Rosemary Olive Oil mixture in a slow cooker, then add chicken (or vegetable) broth and dried beans. Slow cook soup on high 8 hours or low 10 hours. Remove the bay leaves and discard. Remove a few cups of beans and set aside. Puree rest of beans with a handheld immersion blender then add whole beans back in for texture. Season with Savory Salt Blend and Pepper Juniper Blend, to taste. Serve each bowl of soup with a drizzle of Rosemary Olive Oil and Organic Balsamic Vinegar to taste.