Italian Cannellini Soup

Prep: 4-5 hours (only if using dry cannellini)

Cooking: 30min for pre-cooked beans. 45 min - 1h for dry beans

Serves: 4

Difficulty: Easy

Cannellini Soup

Lately I have rediscovered the power of legumes, they are healthy, cheap and perfect as comfort food. My mum serves a legume based dish at least twice per week at home. She has many delicious recipes I want to share with you in the next cold months. Cannellini is a more delicate version of beans and in Italy we love cooking with them. You need more prep time if you use dry cannellini otherwise buy the pre-cooked ones in can

Mamma Flora's Tip: Pasta and legumes are perfect when paired together, they become a complete dish. Try cooking our Gnocchetti Sardi in your legume soup for a even healthier meal. Just add some more hot water in your soup and cook the pasta directly in it


  • 3 cups of cannellini beans soaked in water for 4-5 hs otherwise 3 cans of pre-cooked cannellini
  • 3 cherry tomatoes
  • 1 garlic clove
  • Celery stem
  • Extra virgin olive oil
  • Chili flakes
  • Salt
  • Sourdough


  • 1 pot
  • Food mill (optional)


  • Only if using dry cannellini, soak them in a bowl for 4-5 hours. Then wash them thoroughly and drain them. Otherwise use pre-cooked cannellini beans
  • In a pot add the cannellini and enough cold water to cover them (2-3 fingers over the legumes)
  • Add the celery, cherry tomatoes, garlic and 1 tbs of extra virgin olive oil
  • Cook at medium heat (it needs to simmer) for at least 50min if you are using dry cannellini or 30min if you are using pre-cooked cannellini
  • If used dry cannellini, add salt only when the beans are soft and cooked
  • Once cooked, you can use a food mill to smooth the soup as you like
  • Serve with more extra virgin olive oil, chili flakes and toasted sourdough




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