Cannellini Bean and Tomato Soup with Chipotle Chile

bean varieties

I love adding beans to soups. They add nice texture and flavor, as well as a healthy dose of protein. I am especially fond of white beans in my soups, usually combined with fresh herbs and leafy greens. The colors, textures, and freshness go well with many of the soup bases I prepare frequently.

I keep my pantry stocked with a variety of canned and dried beans including pintos, kidneys, red beans, navy beans, lima beans, black-eyed peas, lentils, and split peas. Each variety is a little different than the next in terms of cooking time and texture, but many are interchangeable, especially in soup recipes. They are inexpensive, and readily available in supermarkets.

Dried beans often require some presoaking to rehydrate, so take that into consideration prior to soup creation. Some require a few hours soaking, some need soaking overnight.

Canned beans are ready to go as soon as you open the can. Some canned beans should be placed in a strainer and rinsed thoroughly. Darker beans such as kidney and black beans will stain other foods, so rinsing is a good idea, as well as careful consideration in which soup creations to include them.

Cannellini Bean and Tomato Soup with Chipotle Chile

Delicious bean soup featuring cannellini beans, homemade vegetable stock, olive oil, diced white onion, crushed garlic, diced tomatoes with their juices, minced chipotle chilies in adobo sauce, sea salt, and grated Parmesan cheese.

Contributed by Culinary Arts

Published: October 11, 2013

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 Servings


  • 1 (15 ounces) can cannellini or Great Northern beans
  • 3 cups homemade vegetable stock
  • 2 tablespoons olive oil
  • 1/2 cup diced white or yellow onion
  • 2 teaspoons crushed garlic
  • 1 cup diced tomatoes with juices
  • 1 tablespoon minced chipotle chilies in adobo sauce
  • 1/2 teaspoon sea salt
  • grated Parmesan cheese


  1. Place the cannellini beans in a strainer. Rinse under cold water and drain.
  2. Add the drained beans to a stockpot. Stir in the homemade vegetable stock.
  3. Bring to a gentle boil over medium heat. Reduce heat to low. Simmer 15 minutes.
  4. Heat a nonstick skillet over medium heat. Add the olive oil to the hot pan. Sauté the diced onion and crushed garlic until the onion softens slightly, about 2 minutes, stirring occasionally.
  5. Stir in the diced tomatoes with juices, minced chilies, and kosher salt.
  6. Simmer for 3 minutes, stirring occasionally.
  7. Crush some of the beans using a fork or a potato masher.
  8. Serve hot.
  9. Top individual servings with grated Parmesan cheese.
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