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How to make Cannelini Bean Soup
- In a large heavy bottom pot or dutch oven – onion, fennel bulb, celery and carrots are sauteed until tender.
- Then go in the cannellini beans, sorghum ( or quinoa) and flavorful stock.
- Let this simmer then add a couple of handfuls of chopped kale.
- Adjust seasonings and dinner is ready!



Cannellini Bean Soup
- Prep Time: 20 mins
- Cook Time: 90 mins
- Total Time: 1 hour 50 mins
- Yield: 6 1x
- Category: italian Bean Soup
- Method: Stovetop
- Cuisine: Vegan
Description
Tuscan Cannellini Bean Stew with Kale and optional Sorghum – a simple hearty soup that is vegan adaptable!
Ingredients
- 1 cup dry Cannellini beans– soaked overnight ( or use 2 cans, drained cannelloni beans)
- 1 cup dry Sorghum – soaked overnight ( optional, leave out, or sub quinoa during the last 15 minutes of cooking.
- 1 Tablespoon olive oil
- 1 cup diced onion
- 3 cloves chopped garlic
- 1 1/2 cups diced fennel bulb
- 1 cup diced carrot
- 1 1/2 cups sliced celery
- 1 cup diced tomato
- 6 cups chicken or veggie stock
- 1 tsp herbs de provence
- 1–2 cups chopped kale
- salt and pepper to taste
Instructions
- Soak dry beans and sorghum in separate containers of water overnight. .
- Heat oil over medium high heat in a heavy bottom pot or dutch oven. Add onion and saute for two minutes, stirring often. Turn heat to medium and add garlic, fennel, carrots, celery, and saute for 7-8 minutes. Add tomato, stock, herbs,drained beans and drained sorghum. Bring to a boil, cover, turn heat to medium low, and simmer until beans are tender about 1 1/4- 1 1/2 hours.
- Add kale. Simmer until wilted and tender.
- Season with salt and pepper.
- Serve in Bowls, drizzle with a little olive oil ( optional)or add crunchy croutons.
Notes
- Notes: If using canned beans, simply add the drained, canned beans to the simmering stock until heated, about 10 minutes.To thicken, you could simply let this reduce a bit, or add quinoa. Making it this way will shorten the cooking time to 30 minutes.
Nutrition
- Calories: 335
Keywords: Cannellini Bean Stew, Sorghum recipes, recipes with sorghum, tuscan soup,
Scrumptious solution to a cold winter evening in Minnesota, thank you!
★★★★★
thanks so much!
Thanks for the great recipes. The sorghum after soaking in water for a day, and cooking for over 3 hours, was still not fully cook. This was very strange
That is strange. The sorghum I use cooks in 20 minutes. What brand did you use?
Bob’s Red Mill. I even checked the date to make sure they weren’t old and has a best use into 2022
That is what I use. Honestly, just the strangest thing. What does it say on your package? Mine says cooks in 20 mins.
My soups are usually not the strongest and kind of bland but this was completely different. This was a real WOW! I used this recipe with dried beans and made it in my Instant Pot. I processed for 35 minutes and added quinoa after it finished cooking. It was so good. Thanks again Sylvia for another winner of a recipe.
Thanks Trudy, glad you like it! Love that you used quinoa!
This was SO good. Used quinoa and canned beans, and I also used vegetable stock to make it vegan but otherwise followed it completely – so yummy! LOVE the herbs de provence in this. Thank you!!
★★★★★
I love how hearty this bowl of soup looks! True deliciousness!
Thanks and your frittata looks amazing this week….pinned!
I tried sorghum for the first time some days ago and this soup seem perfect with this addiction 😀
I love how hearty it is….such a nice alternative!
This looks so wonderful and healthy! Yum!
Thanks Millie….Hope you are having a great week!!