Spicy Cannellini Soup Recipe

Step-by-step instructions for preparing a soup dish (my actual recipe, thank you very much!)

What We’re Cooking Today

Welcome to the comforting world of hearty soups! Today, we’re crafting a flavorful Tomato Basil Bean Soup—a perfect blend of roasted sweetness, creamy goodness, and just a hint of heat. This recipe is ideal for cozy nights, meal prep, or showing off your culinary prowess with minimal effort. Packed with protein from cannellini beans and bursting with the fresh flavor of basil, this soup is a versatile dish that can double as a pasta sauce or even a morning egg topper. Let’s dive in and bring some warmth to your kitchen!

Ingredients

• 2 large white onions

• 1 (24 oz) package cherry tomatoes

• 1 (24 oz) can crushed tomatoes

• 1 tablespoon tomato paste

• Marie Sharp Habanero Pepper Hot Sauce (or your favorite hot sauce)

• 2 cups beef, chicken, or vegetable broth

• 3 cans cannellini beans

• Honey (for a touch of sweetness)

• Olive oil (for sautéing)

• Parmesan cheese (optional but encouraged!)

• Heavy cream

• Fresh basil (a full container or a generous handful)

Seasonings:

• Salt and pepper

• Garlic powder

• Smoked paprika

• Onion powder

• Minced garlic

Optional Toppings:

• Fresh burrata or Greek yogurt

• Olive oil drizzle

• Fresh arugula

• Pine nuts

For Toastini Dippers:

• French baguette, sliced

• Olive oil

• Coarse sea salt

• Garlic powder, onion powder, pepper

• Honey

Step-by-Step Guide

Preparation

1. Slice & Dice:

   • Roughly slice the onions and quarter the cherry tomatoes.

   • Mince the basil (no need for precision—we love a rustic look).

Cooking the Soup

1. Sauté the Aromatics:

   • Heat a large pot over medium heat and drizzle with olive oil.

   • Toss in the onions and season with garlic powder, salt, pepper, and smoked paprika (measure with your heart!).

   • Sauté until the onions start to caramelize, about 5 to 7 minutes, stirring frequently.

2. Roast the Tomatoes:

   • Add the cherry tomatoes to the pot.

   • Re-season with garlic powder, salt, pepper, smoked paprika, and onion powder.

   • Cook for about 5 minutes or until the tomatoes soften and release their juices.

3. Add the Tomato Base:

   • Stir in the crushed tomatoes and tomato paste.

   • Mix thoroughly to combine.

4. Pour in the Broth:

   • Add 2 cups of your chosen broth.

   • Re-season with salt, pepper, onion powder, garlic powder, and smoked paprika.

   • Simmer for 5 minutes to allow the flavors to meld.

5. Add the Fresh & Creamy Elements:

   • Toss in the basil, a generous sprinkle of Parmesan cheese, and a drizzle of heavy cream (about 2 tablespoons).

   • Add a heaping spoonful of minced garlic and a drizzle of honey for balance. Stir well.

6. Heat Things Up:

   • Stir in Marie Sharp Habanero Pepper Hot Sauce to taste. Start small if you’re spice-shy; go wild if you’re feeling adventurous.

7. Blend It Smooth:

   • Use an immersion blender directly in the pot to puree the soup until velvety smooth. If you don’t have one, carefully transfer the soup to a blender in batches.

8. Add the Beans:

   • Rinse the cannellini beans thoroughly (until the water runs clear), then stir them into the soup.

Serving Suggestions

Top your soup with fresh burrata or Greek yogurt for creaminess, a drizzle of olive oil, a handful of fresh arugula, and some pine nuts for crunch. Pair with homemade toastini dippers for the ultimate soup experience:

1. Slice a French baguette and place on a baking sheet.

2. Lightly brush with olive oil, season with coarse sea salt, garlic powder, onion powder, and a drizzle of honey.

3. Bake at 350°F for 20 minutes or until golden brown and crisp.

Storage Tips

Refrigerate the soup in an airtight container for up to 10 days. The texture thickens when cold, making it a great topping for eggs or a base for pasta dishes.

What We’ve Learned

Congratulations, chef! Today, you mastered the art of crafting a flavorful Tomato Cannellini Bean Soup, balancing sweet, savory, and spicy notes like a pro. You’ve sautéed, simmered, blended, and seasoned your way to a versatile dish that will warm both hearts and stomachs.

Thank you for cooking with us—don’t forget to share your creations and make this recipe your own. Until next time, happy cooking and keep measuring with your heart!