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ITALIAN WHITE BEAN SOUP

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Buttery and soft cannellini beans pair with tantalizing herbs to be slowly simmered to perfection. An authentic vegan Italian dish served with crusty bread or bruschetta for one beautiful comfort meal.

Ingredients

Scale
  • 3 cups white beans, dry (cannellini preferred)
  • 1 leek or yellow onion, diced
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 7 cloves garlic, chopped
  • 1 sprig fresh rosemary
  • 1 sprig fresh sage
  • 1 bay leaf
  • 8 cups water or vegetable stock
  • 1.5 teaspoons smoked applewood sea salt or 1/2 teaspoon liquid smoke
  • 1–2 tablespoons nutritional yeast (optional)
  • 2–3 tablespoons olive oil for cooking
  • 1 slice crusty bread per person
  • 1–2 garlic cloves for rubbing bread
  • Extra virgin olive oil for finishing

Instructions

  1. Rinse and pick through dried beans. Cover with water and soak for at least 6 hours or overnight. Drain completely.
  2. In large heavy-bottom pot, heat 2-3 tablespoons olive oil over medium heat. Add diced leek (or onion), chopped carrot, and celery. Sauté for 5-6 minutes, stirring occasionally, until vegetables soften.
  3. Quickly stir in chopped garlic and cook for 30-45 seconds just until fragrant. Immediately add drained soaked beans.
  4. Pour in 8 cups water or stock and bring to constant simmer. Add bay leaf, whole sage sprig, and whole rosemary sprig. Cover with lid, reduce heat to gentle simmer, and cook for 45-50 minutes until beans are soft and tender.
  5. Check beans at 25 minutes. If absorbing lots of liquid and looking dry, add extra 1-2 cups water as needed.
  6. Once beans are perfectly cooked and creamy, remove from heat. Remove and discard bay leaf, rosemary, and sage sprigs. Stir in nutritional yeast if using and season to taste with smoked sea salt.
  7. Heat grill pan over high heat. Grill bread slices on both sides until dark char marks form, about 2 minutes per side. Rub each slice on both sides with garlic clove, brush lightly with olive oil, and finish with sea salt.
  8. Ladle soup into bowls and tear chunks of garlic bruschetta over top. Finish with drizzle of quality olive oil and enjoy.

Notes

  • Dried beans create much better, creamier broth than canned. If using canned in pinch, use 4-5 cans and reduce cooking time to 15-20 minutes.
  • Can add Lacinato kale, baby spinach, or Italian sausage for variation, though not traditional.
  • Fresh herbs are important for authentic flavor. If using dried: 1 tsp dried rosemary and 1/2 tsp dried sage.
  • Quick soak method: Boil beans for 2 minutes, remove from heat, cover and let sit 1 hour, then drain.

Nutrition

Find it online: https://www.benefitiany.com/heartwarming-italian-white-bean-soup/