Puréed Italian White Bean Soup Recipe

Puréed Italian White Bean Soup Recipe

Creamy and hearty winter soup – or any time of year.



  • 4 tablespoon olive oil (divided)
  • 1 package Italian chicken sausage, peeled and cubed (optional)
  • 1 large onion (chopped)
  • 2 cloves garlic (minced)
  • Sea salt or kosher salt and fresh ground black pepper to taste


  • 2 15-ounce cans cannellini beans
  • 4 cups vegetable broth (or vegetarian chicken-flavored broth)
  • 3 Tbs chopped parsley
  • 1 sprig thyme (fresh)
  • 1 sprig rosemary (fresh)
  • 2 teaspoons sumac
  • 2 teaspoons majoram
  • Pinch of cayenne pepper or dash of Frank’s sauce


  • 1 bay leaf
  • 2 Carrots (sliced)
  • 2 large stalk celery (sliced)
  • 1 tablespoon lemon juice (or juice from 1/2 a lemon)
  • 4 tablespoons balsamic vinegar


  1. Heat 2 tablespoons of the olive oil on brown setting of slow cooker.
  2. Add the onion, garlic, and sausage and cook until onion is starting to caramelize.
  3. Purée the beans, stock, salt, pepper, parsley, thyme, rosemary (and other herbs).
  4. Add the purée, celery, carrots, and bay leaf to the slow cooker.
  5. Cook on low for 4 hours.
  6. Add the lemon juice just before serving.
Print This Print This
Comments are closed.