Creamy Cannellini Soup: Nourishing Weekday Dinner

This soup has become a go-to favourite in our household. It is simple to make, absolutely packed with wonderful nutrients and satisfies all the different palates. It is wonderful to eat over a few days as the flavours continue to develop. While it alone it makes a wonderful weekday plant-based dinner, I like to use it as a base to pair with animal proteins like shredded chicken or high quality rump steak.

Creamy Cannellini Soup

Nutritional Information

Servings: 6

​Protein	Carbohydrates	Fat	Calories
19.7 g	48.3 g	12.3 g	381

Ingredients

• 1/4 cup of Extra Virgin Olive Oil

• 1 Brown Onion, Diced

• 2 Shallots, Diced

• 4 Garlic Cloves, Minced

• 2 Carrots

• 2 Celery Stems

• 1/4 Bunch Silver Beet *

• 1 tbs Italian Spice Mix

• 2 Bay Leaves

• 1/4 tsp Cayenne Pepper

• 1/2 tsp Black Pepper

• 1/2 tbsp Kosher/Cooking Salt *

• 3 x 400g Cannellini Bean Cans

• 1L Vegetable Broth *

* See notes

Method

1. Prepare your veg by dicing the onion, shallots, mincing the garlic cloves, slicing the carrot and celery.

2. Heat a large pot on the stove to a medium heat and add in the olive oil.

3. Add in the onion, shallots and garlic to soften over 2-3 minutes.

4. Add in your carrots and celery. Combine and allow these to cook with the onion mix for 6-7 minutes. Don't rush this step.

5. Use a colander and running water to strain and rinse the canned cannellini beans.

6. Add in the cannellini beans to the pot along with broth, spices and bay leaves.

7. Increase the heat to a boil and then reduce to simmer for 10 minutes.

8. Discard the bay leaves.

9. Take 2-3 cups of the soup and blend until smooth. Add back into the pot and stir. If your soup is too thick you can add in more broth to thin.

10. Lastly, add in your Silver Beat and allow to simmer for a few minutes to soften.

11. Serve warm with parmesan or a dollop of greek yogurt. Additionally, serve this soup with shredded chicken for increased protein. Season with more pepper.

This will store in the fridge for 3-5 days. Or additionally freeze in portions for meals when you're short on time or groceries.

*Notes:

Salt: This is subjective to the strength of your salt and taste preferences. Realistically, I throw in a handful of mild kosher salt - do not mistake this for table salt.

Silver Beet: Can be alternated for Spinach, Kale or Tuscan Kale

Broth: Opt for a good quality one if you can afford it & have access. This can be alternated for Vegetable Stock or Chicken Broth if need be. I personally enjoy cooking with the Maggie Beer Broth & Stock Range in Australia.