Tuscan Cannellini Bean Soup is a light and creamy weeknight meal. The best part is that it can be prepared in just 30 minutes!
I’m in one of those moods again. A Say Yes to the Dress kind of mood. Do any of you watch that show?
Now, to be fair, I was SUPER productive the last few days. I had tests in two of my three classes this week in addition to two discussions and one podcast review. Phew! I’m tired just thinking about it. Something just got into me on Sunday though. I was just knocking them out!
So to treat myself I decided I just needed to plop down on the couch and put on a Say Yes to the Dress marathon. As a fiance I’m starting to look at dresses online. Since our wedding is so far away still I feel like I can’t get one just yet. It’s over a year from now still!
But I kind of have an idea of what I want. I think I would like something with lace. Maybe a lace overlay or lace cap sleeves. Just not strapless and just not a ballgown. But watch, a year from now I’ll be talking about my strapless, ballgown dress.
Anyways, Say Yes to the Dress marathons go perfectly with this light Tuscan Cannellini Bean Soup.
It’s light. It’s creamy. It’s smooth and so soothing. Plus it’s loaded with hearty beans which add a great depth to this dish!
Enjoy this soup and happy cooking!
- 2 tbs unsalted butter
- 1 tbs olive oil
- 1 small onion, diced
- 1 bay leaf
- 2 (15oz) cans cannellini beans, drained and rinsed
- 4 cups reduced sodium chicken broth
- 4 cloves of garlic, sliced in half
- 1/2 cup milk
- 1/2 tsp ground black pepper
- Place a medium pot on medium heat. Add the butter and olive oil to the pan and heat until the butter has melted. Add in the onion and cook until the onion has softened, about 5 minutes. Add the bay leaf, beans, chicken broth and garlic to the pot and bring mixture to a simmer. Allow soup to simmer for 10 to 15 minutes or until garlic has softened. Remove bay leaf and remove pot from heat.
- Puree soup. Once blended, add in milk and pepper and stir to combine. Serve warm.