Cannellini Soup
Cook time
Total time
Quick & Easy Cannellini Soup with Spinach
Recipe type: Soup
Serves: 2-3
Pine Nut Parmesan
  • ¼ cup pine nuts
  • 1 tablespoon nutritional yeast
Cannellini Soup
  • 1 15 ounce can Cannellini Beans drained and rinsed
  • ¼ cup vegetable broth for sautéing plus 2 cups for soup
  • ½ onion, chopped
  • 2 stalks of celery, chopped
  • 2 garlic cloves, chopped
  • 2 large carrots, chopped
  • 3-4 cups fresh spinach (optional)
  • 2 teaspoons of dried basil
  • 1 bay leaf
  • ¼ tsp pepper (or to taste)
  • ¼ tsp salt (or to taste)
  • Light sprinkling of red pepper flakes (optional)
  • 2 tablespoons of chopped fresh parsley, (optional)
  1. Heat the vegetable broth in a soup pot.
  2. Saute the onions, celery, basil, salt & pepper for approximately 3-5 minutes or until the onion is soft and translucent - add the garlic and saute another minute or two. Add a little more vegetable broth if sticking.
  3. Add cannellini beans, carrots, vegetable broth, red pepper flakes and bay leaf.. Bring to a boil and simmer for fifteen minutes or until the carrots are cooked. Add the spinach and cook for another 2-4 minutes if using.
  4. Taste and season with more salt and pepper if needed.
  5. Serve in shallow bowls. Garnish with fresh chopped parsley. Top with pine nut parmesan cheese for added richness.
Pine nut parmesan cheese
  1. In a food processor, combine ¼ cup pine nuts with 1 tablespoon of nutritional yeast. Process a few seconds until it is combined but still chunky.
  2. Serve sprinkled on soup or butter some pita bread triangles and sprinkle on top. Place under broiler for a minute to toast.
Recipe by Ordinary Vegan at