Jill's bean soup

Jill's Bean Soup

Fall is here, and that means it's the perfect time for delicious soup! This bean soup is flavorful, hearty and healthy.  


Serves 6-8

3 15-ounce cans cannelloni beans, drained and rinsed

6 cups chicken stock, vegetable stock or water

2 cloves garlic, sliced

2 tablespoons extra-virgin olive oil

1 medium onion, chopped in a medium dice

2 ribs celery, chopped in a medium dice

4 ripe tomatoes, cut into small pieces

1 teaspoon sea salt or kosher salt

1/4 cup fresh parsley, roughly chopped

1 cup Parmesan cheese, grated


  1. Place beans, stock and garlic in a large pot on the stove. Bring to boil, reduce heat to low and continue cooking for 20-30 minutes, stirring occasionally.
  2. Meanwhile, heat a large skillet over medium-high heat. When the skillet is warm, add the olive oil and saute the onion and celery for 5-6 minutes until soft and translucent. Next, add the tomatoes and salt and continue to cook another 3-4 minutes.
  3. Add the vegetable mixture and parsley to beans. Cook another 15 minutes or so to meld flavors together. Serve with Parmesan cheese.

Jill's smart idea

As pictured, the soup includes a few of Jill's smart variations to the above recipe:

  • Add torn up pieces of roasted chicken.
  • If you have fresh tomatoes from the garden, use them! Yellow tomatoes were used in the soup pictured.