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    Home » Recipes » Soup Recipes

    Creamy Cannellini Bean Soup with Garlic and Thyme

    Published: Sep 28, 2020 by Andrea

    Jump to Recipe

    This Tuscan-inspired creamy cannellini bean soup makes the most out of just 6 simple pantry ingredients and it's ready in just 20 minutes!

    This easy cannellini bean soup can be whipped up with just a handful of pantry ingredients, such as canned beans, garlic, and potatoes.

    creamy cannellini soup served into two bowls and topped with croutons and grilled slice of bread, thyme leaves and red chili flakes.

    Fresh thyme and garlic will give this humble soup a nice kick of flavour, and you can add some red chili for some extra heat. A crazy flavourful soup that looks like you spent hours on it, but in fact, takes just 20 minutes to cook!

    It's just a wonderful garlicky white bean soup that will warm your soul and fill you up on a cold rainy day. It’s hearty and rustic, and absolutely easy to make.

    The cannellini, garlic, and thyme combo give it an immediate Tuscan vibe, and a swirl of good extra-virgin olive oil right at the end will highlight all those amazing ingredients, so don't skip it.

    Serve it with crusty artisanal bread slices or cubes grilled to perfection, and you can call it a meal!

    Just 6 Basic Ingredients

    recipe ingredients: vegetable broth, thyme leaves, garlic, extra-virgin olive oil, cannellini beans, potatoes and red chili flakes.

    • Beans – Cannellini beans (also called white kidney beans) work wonderfully here with their creamy texture and delicate flavour.  However, feel free to use any other kind of white beans you have on hand: navy beans, baby lima beans, or great northern beans will all work well.
      I use jarred cannellini, which I find the taste better than the canned ones. You can use canned beans or start with dry beans and cook them yourself. Here's a helpful guide on how to cook dried cannellini beans. 
    • Garlic – I used a moderated amount of garlic for a mild garlicky flavour, but if you're a huge fan (and don't have to kiss anyone), then you can increase the quantity to 6 cloves.
    • Thyme – fresh, dried, lemon thyme, they will all work well. Bear in mind that fresh thyme has lots more flavour than dried thyme, so consider adding a little more if you're going with dried thyme. If you're not a fan, you can substitute with fresh rosemary instead.
    • Potatoes – For a super creamy and rich soup opt for floury and starchy potatoes such as russets potatoes.
    • Stock /Broth – I like to use a delicate homemade vegetable broth (onion, carrot, ginger, celery, simmered for 20 minutes) for this soup but you can easily use chicken broth for more flavor. If you use commercial broth, try to go for organic low-sodium vegetable stock.
    • Extra-virgin olive oil - For an Italian like me, high-quality EVOO is a must and will add so much flavour to your dishes, including this creamy soup. Opt for an extra-virgin olive oil that carries the DPO (or DOP) certification, preferably made with single-origin olives.

    Optional extra ingredients

    I like to keep it simple, but if you have some of the following ingredients at hand that need to be used up, feel free to toss them into the mix:

      • carrots or onion, sautéed with the potatoes and garlic.
      • Parma ham (prosciutto crudo) finely chopped or pancetta finely cubed, sautéed with the potatoes and garlic.
      • prawns, grilled and served on top of the soup.
      • kale or spinach leaves stirred in right at the end.
      • lemon zest, just before serving for a citrusy note.
      • red chili flakes - Totally optional, but if you want to give a kick of flavor, stir a generous pinch of red chili flakes into the soup whilst it cooks.

    Cannellini Soup In 4 Simple Steps

    This super creamy white kidney soup that's absolutely easy to prepare and requires minimum cooking skills.

    recipe step 1-2 collage: first image showing a pot with oil and sauteed cubed potatoes and garlic. Second images shows beans, thyme and red chili flakes added into the pot.

    Step 1. Start by heating the olive oil in a large pot, add potatoes and garlic and stir-fry for a few minutes, until they're starting to brown.

    Step 2. Add the drained beans, followed by the thyme and red chili flakes (if using). 

    Step 3. Pour in the broth and bring to a boil, then reduce the heat and simmer for 5 minutes. Season with sea salt and black pepper to taste.

    Step 4. Transfer ⅓ of the bean and potato mixture into a blender, using a slotted spoon. Blend, adding a ladle of stock from the pot at a time, until reaching the desired creamy consistency. Transfer the creamed beans mixture back into the pot and stir to combined all the ingredients. If you'd like your soup thicker, continue to simmer the soup on low heat until reaching the desired consistency. 

    bowl of creamy cannellini soup topped with croutons, olive oil, thyme leaves and red chili flakes.

    Divide this delicious soup into bowls and serve with grilled croutons or grilled bread on top, fresh thyme leaves, and a swirl of good extra-virgin olive oil for extra flavour.

    Fridge and Freezer Storing Tips

    Making a big soup batch and store leftovers is always a fantastic idea!

    Fridge: Transfer leftovers in an air-tight container and store in the fridge for up to 2 days. 
    Freezer: Transfer into a freezer-friendly air-tight container and store in the freezer for up to 6 months.

    creamy cannellini soup served into two bowls and topped with croutons and grilled slice of bread, thyme leaves and red chili flakes.

    More Soup Recipes To Try

    • Homemade Cream of Mushroom Soup
    • Best EVER Leek and Potato Soup
    • Vegan Pumpkin and Carrot Soup

    DID YOU MAKE THIS RECIPE?

    Please let me know how you liked it! Leave a comment and/or a rating below, and share a picture and tag @thepetitecook on Instagram! Reading your feedback and looking at your pictures always makes me smile *and super hungry*! 

    creamy cannellini soup served into two bowls and topped with croutons and grilled slice of bread, thyme leaves and red chili flakes.
    Print SaveSaved!
    4.50 from 4 votes

    Creamy Cannellini Soup with Garlic and Thyme

    Prevent your screen from going dark
    This Tuscan-inspired creamy cannellini bean soup makes the most out of just 6 simple pantry ingredients and it's ready in just 20 minutes!
    Prep Time5 mins
    Cook Time15 mins
    Course: Soup
    Cuisine: Italian
    Serving: 4
    Calories: 526kcal
    Author: Andrea Soranidis

    Ingredients

    • 3 tablespoon extra-virgin olive oil
    • 1 floury medium-sized potato (or two smalll ones), peeled and finely cubed
    • 3 cloves garlic, finely minced
    • 3 cans cannellini beans (15 ounces/425 g) , drained
    • 1 teaspoon fresh thyme leaves
    • 1 l hot vegetable stock
    • sea salt and freshly-cracked black pepper
    • 1 teaspoon red chili pepper flakes, optional

    To serve:

    • grilled bread or croutons

    Instructions

    • Heat 2 tablespoons of extra-virgin olive in large pot over medium-low heat, add the cubed potato and garlic, and cook until they both begin brown, adding a splash of warm water if necessary.
    • Add the drained beans, followed by the thyme and red chili flakes (optional), and cook, stirring for a couple of minutes.
    • Pour in the broth and bring to a boil, then reduce the heat and simmer for 5 minutes. Season with sea salt and black pepper to taste.
    • Transfer ⅓ of the bean and potato mixture into a blender, with the help of a slotted spoon. Blend on low speed, adding a ladle of stock from the pot at a time, until reaching the desired creamy consistency. Transfer the creamed beans mixture back into the pot and stir to combine. If you'd like your soup thicker, continue to simmer the soup on low heat until reaching the desired consistency.
    • Divide the soup into bowls, swirl the remaining extra-virgin olive oil on top and sprinkle with extra fresh thyme leaves. Serve with grilled bread or croutons.

    Notes

    Transfer leftovers in an air-tight container and store in the fridge for up to 2 days. 
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    Nutrition

    Calories: 526kcal | Carbohydrates: 83g | Protein: 25g | Fat: 12g | Saturated Fat: 2g | Sodium: 1020mg | Potassium: 1728mg | Fiber: 17g | Sugar: 4g | Vitamin A: 556IU | Vitamin C: 12mg | Calcium: 251mg | Iron: 10mg

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    More Soup Recipes

    • Easy Pho Soup (Vietnamese Noodle Soup)
    • Vegan Carrot Ginger Soup
    • Vegan Pumpkin Soup with White Beans
    • Italian Chickpea Soup (Pasta e ceci)
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    Comments

    1. Alana says

      December 03, 2022 at 3:25 am

      How much vegetable stock does that say? Do I not know this lingo? Haha

      Reply
      • Andrea says

        December 04, 2022 at 5:01 pm

        Hi Alana, it's 1 liter of vegetable stock, about 4 US cups!

        Reply

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    Andrea Soranidis, founder of The Petite Cook.


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