Print

Italian White Bean Soup

Italian White Bean Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Hearty and comforting Italian White Bean Soup with creamy beans, aromatic vegetables, and herbs. Perfect comfort food that is nourishing and satisfying.

Ingredients

Scale
  • 1 tablespoon olive oil (extra virgin preferred)
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 1 can (15 ounces) white beans, drained and rinsed (cannellini or Great Northern)
  • 4 cups vegetable broth or chicken broth
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper (adjust to taste)
  • Fresh parsley, chopped for garnish
  • Lemon wedges for serving

Instructions

  1. Heat the olive oil in a large pot or Dutch oven (at least 4 quarts) over medium heat until shimmering.
  2. Add the diced onion, celery, and carrots. Cook for 5 to 7 minutes, stirring occasionally, until softened and onion is translucent.
  3. Stir in the minced garlic and saute for 1 minute until fragrant. Do not let garlic burn.
  4. Add the drained and rinsed white beans, stirring to combine with the sauteed vegetables.
  5. Pour in the vegetable broth and add the diced tomatoes with their juice.
  6. Sprinkle in the dried thyme and rosemary. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  7. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 30 minutes.
  8. For creamier texture, mash about one-third of the beans against the side of the pot using a fork or potato masher.
  9. Taste the soup and adjust seasoning if needed. Add more salt, pepper, or a squeeze of lemon juice.
  10. Remove from heat, ladle into bowls, and garnish with fresh parsley. Serve with lemon wedges.

Notes

  • Cannellini or Great Northern beans work best for their creamy texture. Can substitute dried beans (soak overnight and cook until tender first).
  • Use fresh thyme and rosemary for more aromatic flavor. If using fresh herbs, use 1 tablespoon of each instead of 1 teaspoon dried.
  • Soup thickens when refrigerated. Add water or broth when reheating if needed.
  • Add fresh spinach or kale during last 5 minutes of cooking for extra nutrition.
  • Rinsing canned beans removes excess sodium and improves texture.

Nutrition

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