- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried sage (or 2 tablespoons fresh sage, chopped)
- 6 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained (reserve 1/2 cup for blending)
- Salt and freshly ground black pepper to taste
- Optional garnish: fresh sage leaves, crusty bread
- 1**Sauté Aromatics:** Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- 2**Add Garlic and Sage:** Stir in the minced garlic and dried sage (if using fresh, add it in the last minute of sautéing). Cook for another minute until fragrant.
- 3**Simmer the Soup:** Pour in the vegetable broth. Add 1.5 cans of the rinsed cannellini beans to the pot. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- 4**Create Creaminess:** While the soup simmers, place the reserved 1/2 cup of cannellini beans in a small bowl. Mash them with a fork or use an immersion blender to create a paste.
- 5**Thicken and Blend:** Add the mashed beans to the simmering soup. Stir well to combine. If using an immersion blender, carefully blend a portion of the soup directly in the pot to thicken it slightly and create a creamier texture. Alternatively, transfer about 2 cups of the soup to a regular blender, blend until smooth, and return to the pot.
- 6**Season and Serve:** Season the soup with salt and pepper to taste. If using fresh sage, stir it in now. Heat through for a few more minutes. Serve hot, garnished with fresh sage leaves if desired, alongside crusty bread.
Cook From What You Have: Cannellini Bean and Sage Soup
Embrace the art of cooking from your pantry with this incredibly simple and satisfying Cannellini Bean and Sage Soup. This recipe is designed to be flexible, utilizing common ingredients that many households already possess. It’s a testament to how delicious and wholesome meals can be created without a special trip to the grocery store.
Why This Recipe Works
This soup is a champion of minimalist cooking. Cannellini beans are a fantastic source of plant-based protein and fiber, making this soup filling and nutritious. Fresh sage, with its earthy aroma, adds a unique and comforting flavor profile that pairs beautifully with the creamy beans. It’s a perfect example of how a few key ingredients can create something truly special.
Tips for Success
- Bean Variety: While cannellini beans are recommended for their creamy texture, you can substitute other white beans like Great Northern or navy beans.
- Herb Power: Fresh sage offers a more vibrant flavor. If using fresh, add it towards the end of cooking to preserve its aroma.
- Spice It Up: For a little heat, add a pinch of red pepper flakes along with the garlic.
- Make it Richer: A splash of heavy cream or a swirl of pesto can add extra richness just before serving.
Get Cooking!
Don't let ingredients go to waste! This Cannellini Bean and Sage Soup is a fantastic starting point for flexible cooking. Gather what you have, get creative, and enjoy a delicious, home-cooked meal tonight. You might be surprised at what culinary magic you can create with simple pantry staples!
Nutritional Information (Estimated per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | ~12g |
| Fiber | ~8g |
| Fat | ~8g |
| Carbohydrates | ~35g |
Note: Nutritional values are approximate and can vary based on specific ingredients and quantities used.
Frequently Asked Questions
- Q: Can I make this soup ahead of time? A: Yes, this soup can be made ahead and stored in the refrigerator for up to 3-4 days. The flavors often meld and improve overnight.
- Q: How do I store leftovers? A: Store cooled soup in an airtight container in the refrigerator. It can also be frozen for up to 3 months.
- Q: Can I use dried beans instead of canned? A: Yes, but you will need to soak and cook the dried beans according to package directions before adding them to the soup. You'll need about 1 cup of cooked beans to replace one 15-ounce can.
- Q: Is this soup vegan? A: Yes, as long as you use vegetable broth and no dairy is added during preparation or serving, this soup is vegan.