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Cannellini & Potato Vegetable Soup


January is National Soup Month! You might be accustomed to picking up canned soup at the supermarket, but doesn’t the smell of  homemade soup in your kitchen sound so much better? Our new recipe for Cannellini & Potato Vegetable Soup takes just 5 minutes to prep and 25 minutes to cook, so you’ll have a nourishing meal on your table in just a half hour, and you’ll be in control of the quality of your ingredients! We’ve relied on the Italian cooking method of using beans to create broth, so you won’t have to worry about making or buying broth, and that’s what makes this soup so delicious and so fast!

We’ve fallen in love with our new cannellini beans, rich in protein and fiber and traditionally soaked for 24 hours before cooking. You can eat these beans right out of the jar, they taste so good! They are also certified gluten free and completely allergen free. Just like our jarred tomatoes, our new beans are an alternative to canned products because they are packed in glass jar without harmful chemicals or off-flavors.


Cannellini and Potato Vegetable Soup


  • 2 jars jovial Cannellini Beans
  • 3 cups water
  • 2 tablespoons jovial Extra Virgin Olive Oil, plus more for serving
  • 1/2 medium onion, minced
  • 1 large carrot, peeled and diced small
  • 1 large potato, peeled and diced small
  • 1 clove garlic, whole
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 large sage leaves
  • 1 small bay leaf
  • 1 cup fresh baby spinach, chopped
  • Grated Parmigiano Reggiano cheese



  1. Add an entire jar of cannellini beans and one cup of water to the bowl of a food processor. Process until mixture is smooth and creamy. Then set aside.
  2. In a medium stock pot, cook oil, onion, carrot, potato, garlic, salt and pepper on medium-low heat for 3 minutes, stirring frequently.
  3. Add the pureed bean mixture and the remaining two cups of water. Add sage and bay leaf. Bring soup to a boil on high heat, then reduce and simmer for 20 minutes, uncovered.
  4. Add the remaining jar of whole beans and baby spinach to the pot and cook for 10 minutes.
  5. Remove sage leaves, bay leaf, and garlic clove.
  6. Serve with a fresh drizzle of extra virgin olive oil and grated Parmigiano Reggiano.




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