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Cannellini Bean Soup

Cannellini Bean Soup

Warm up with our comforting Cannellini Bean Soup recipe, perfect for those cozy Aussie evenings or a nourishing lunch. This hearty dish combines creamy cannellini beans with a mix of veggies, creating a smooth texture that’s both satisfying and wholesome.

Serves 4


  • 1 tbsp olive oil
  • 3 cloves garlic, finely chopped
  • 1 large onion, diced
  • 1 leek, washed and sliced
  • 2 sticks celery, including the leafy part – chop roughly.
  • 4 cups chicken Belly Broth (or vegetable stock)
  • 1 large carrot, scrubbed and chopped into chunks
  • 400 g can tomatoes
  • 400 g can cannellini beans
  • 1/4 cabbage, sliced fairly thinly.
  • Small bunch of parsley and oregano (fresh is best), finely chopped

For Serving:

  • 1 tbsp chopped fresh coriander
  • 1 spring onion (green part) – chopped
  • Grated cheese (optional)


  1. Heat oil in a large saucepan over medium heat.   Add garlic, onion, and leeks and saute, stirring, for 2 minutes until slightly softened. Stir in broth or stock, bring to the boil, then add carrot and celery.
  2. Put the canned tomatoes & cannellini beans (including the liquid) into your Omniblend, and blend until creamy-smooth on a 35-second cycle. Pour into the saucepan. Bring to the boil, then lower the heat and simmer for 20 minutes.  Then add the cabbage – push down to immerse and then turn off the heat. Do not overcook
  3. Serve with chopped or sliced spring onions, a sprinkle of coriander and grated cheese. Pair with homemade sourdough rye bread.



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