Creamy Cannellini Bean Soup with Garlic and Thyme Submitted by Johanna Burani

Prep Time: 20 minutes
Serving Size: 1 cup
Servings per Recipe: 6
Creamy Cannellini Bean Soup with Garlic and Thyme


  • 2 Tbsp extra virgin olive oil, divided
  • 4 large, peeled garlic cloves, thinly sliced
  • 2 medium carrots, unpeeled, washed, thinly sliced horizontally
  • 1 medium onion, peeled, thinly sliced
  • 1 celery stalk, washed, thinly sliced horizontally
  • Salt/pepper to taste
  • 1 Tbsp fresh thyme leaves (approx. 10 large sprigs) plus more for garnish
  • 3/4 cup dry white wine
  • 2 cans (~15 oz) cannellini beans, rinsed and drained
  • 3 cups good-quality vegetable stock (homemade preferred)
  • 2 Tbsp grated Parmesan cheese


  1. Heat ½ Tbsp of olive oil in a 3-quart pot over medium heat; add the garlic slices and cook for 1 minute, stirring frequently.
  2. Add the vegetables (carrots, onion, celery), ½ tsp salt and 1/8 tsp pepper; mix well; cook over medium heat for 10 minutes, stirring frequently.
  3. Stir in the thyme and the wine; continue cooking for 1 minute, stirring frequently.
  4. Add the beans and vegetable stock; mix all ingredients thoroughly.
  5. Bring the soup contents to a soft boil for 15 minutes with the pot partially covered.
  6. Remove the pot from the heat; carefully blenderize the soup in batches to achieve a creamy puree; correct seasonings.
  7. Serve hot in soup bowls with a drizzle of the remaining olive oil, a fresh sprig of thyme for garnish, and a sprinkle of grated cheese.

Nutrition Information, per serving:

  1. 191 calories
  2. 24.4 g carbohydrate
  3. 8.6 g fiber
  4. 5.5 g sugars
  5. 9.3 g protein
  6. 6.8 g fats
  7. 1.8 g saturated fat