Here in Florida Fall has been flirting with us.  The evenings are getting cool, which I love.  Cooler nights make me long for rich, warm soups.  This hearty and think soup is absolutely delicious!  If you like your soups a little thinner, feel free to add some more water. 




 Buffalo Cannellini Bean Soup

  • 1 large onion, chopped (about 1 cup)
  • 4 oz mushrooms (baby bellas), sliced
  • 3 medium stalks celery, sliced (about 1 cup)
  • 3 medium carrots, chopped (about 1 cup)
  • 1 can (28 oz) organic crushed tomatoes, undrained
  • 1 can (19 oz) cannellini beans, drained, rinsed
  • 1 can (15 oz) black beans, drained, rinsed
  • 1 cup water
  • 1 teaspoon chipolte chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 – 1/2 C buffalo wing sauce
  1. Put about 1 T EVOO into a large soup pot.  Add onions and sauté until soft, about 5 minutes.  Add mushrooms and celery and sauté 5 more minutes. 
  2. Add remaining ingredients except buffalo sauce and bring to boil.  Simmer for about twenty minutes, adding more water if needed. 
  3. Stir in buffalo wing sauce. Enjoy! 

Makes 6 servings (1 1/2 cups each)

This recipe is linked up at these great places!

Although I didn’t try them, I bet these Bleu Cheese Biscuits would go great with this soup!


One thought on “Buffalo Cannellini Bean Soup

  1. Up here in the North, it’s really getting cold, lol (I lived in Palm Beach for many years and loved it!!!), so soup is just perefct for our cooler weather agenda. It really is a great comfort food, that fills you up without a lot of calorie intake, and this recipe looks really good.

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