Ingredients
- 1/4 cup extra virgin olive oil
- 1/2 cup onion, finely chopped
- 4 to 6 garlic cloves, thinly sliced
- 2 cans (10 ounces each) cannellini beans, rinsed and drained
- 1 quart (4 cups) chicken stock or vegetable broth
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Heat extra virgin olive oil in a large pot over medium heat.
- Add chopped onion and sauté 4–5 minutes until softened.
- Stir in sliced garlic and cook about 1 minute, being careful not to brown.
- Add rinsed cannellini beans and stir to coat with aromatics.
- Pour in chicken stock or vegetable broth and bring to a gentle boil.
- Reduce heat and simmer uncovered for 20–25 minutes.
- Lightly mash some beans against the side of the pot for a creamier texture, or blend a portion if desired.
- Stir in black pepper, oregano, and crushed red pepper flakes. Simmer 5 more minutes.
- Taste and adjust seasoning if needed.
- Serve garnished with fresh parsley and a drizzle of olive oil.
Notes
- Use vegetable broth for a fully vegetarian version.
- Blend more of the soup for a smoother consistency.
- Add carrots and celery for additional depth.
- Stir in spinach or kale during the last 5 minutes for added greens.
- Flavors deepen when made ahead and reheated the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Salt
Nutrition
- Serving Size: 1 bowl
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg
