Easy Italian White Bean Soup

Get long-simmered flavor in less time with creamy canned cannellini beans, mashed and blended with basil and plenty of vegetables.

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Servings 4

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ingredients 9
Prep Time 35 min
Total Time 0 min

Ingredients

2: (15-oz.) cans cannellini beans, drained, rinsed

2: teaspoons olive or vegetable oil

2: medium carrots, chopped (1 cup)

2: medium stalks celery, thinly sliced (1 cup)

1/4: cup chopped onion

1: garlic clove, minced

3: cups vegetable or chicken broth

1: teaspoon dried basil leaves

1/8: teaspoon pepper

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Directions

1 Mash 1/2 cup of the drained beans; set aside. Heat oil in large saucepan over medium-high heat until hot. Add carrots, celery, onion and garlic; cook 3 to 4 minutes or until vegetables are crisp-tender, stirring frequently.
2 Add all remaining ingredients including mashed and whole beans. Bring to a boil. Reduce heat; simmer 10 to 12 minutes or until vegetables are tender.

EXPERT TIPS

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Expert Tips

The slightly-thickened texture of this fresh-tasting soup comes from mashing the beans, not from a long simmering time.

Instead of cannellini beans, try great northern or navy beans.

Short on prep time? Use 1 cup of shredded carrots in place of chopped carrots. Look for shredded carrots with the precut vegetables in the grocery store's produce department.