White Bean (Cannellini) and Mushroom Soup

white bean (cannellini) e zuppa di funghi

I’ve adapted this recipe from a Giada De Laurentiis recipe, Tuscan White Bean and Garlic Soup to which I’ve added sauteed crimini mushrooms for another layer of flavor.

It’s a quick fix that can be ready in about 45 minutes. Pair it with some crusty bread and a salad and you’ve got a complete meal.

Prep time: 45 minutes
Serves: 4


  • 2 tablespoons butter
  • 1-2 tablespoons olive oil
  • 1 small onion or 2 shallots, chopped
  • 1 sage leaf or 1 1/2 teaspoons of ground sage
  • 2 15 ounce cans cannellini beans, slightly drained
  • 4 cups low-sodium chicken or vegetable stock
  • 4 cloves of garlic, smashed to release flavor
  • 1/2 cup sauteed crimini mushrooms (sautee with olive oil, garlic and wine if desired)
  • salt and pepper quanto basta (to taste)
  • 1/2 cup heavy cream

In a medium, heavy soup pot over medium heat – put butter, olive oil and onion/shallot.

Cook until onions/shallots are softened and translucent.

Add the sage and beans. Sitr to combine.

Add stock and bring to a simmer.

Add the smashed garlic cloves and mushrooms. Simmer for 20-25 minutes.

Using an immersion blender, blend soup until creamy. Or ladle small amounts into a blender to cream.

Once all soup is blended, pour back into pan and add 1/2 cup of cream. Stir to combine and heat through.

Garnish with a sage leaf and serve hot with crusty bread and a salad for a complete, quick meal.

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