Italian White Bean Soup – Healthy, Fast & Flavorful
Italian White Bean Soup is the ultimate cozy comfort dish. With hearty white beans, fresh vegetables, herbs, and a flavorful broth, this soup is simple to make and perfect for chilly nights. Serve it with lemon wedges and a sprinkle of fresh parsley for a bright, delicious finish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4-6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 1 tablespoon olive oil
- 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 (like cannellini or Great Northern)
- 4 cups vegetable broth (or chicken broth)
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion, celery, and carrots. Cook for about 5-7 minutes, until softened.
3. Stir in the minced garlic and sauté for an additional minute until fragrant.
4. Add the white beans, stirring to combine with the vegetables.
5. Pour the vegetable broth and add the diced tomatoes along with their juice.
6. Sprinkle in the dried thyme and rosemary. Season with salt and pepper to taste.
7. Bring the soup to a boil, then reduce the heat and let it simmer uncovered for about 30 minutes.
8. If you prefer a creamier texture, mash some of the beans against the side of the pot using a fork or a potato masher.
9. Taste the soup and adjust the seasoning if needed.
10. Remove from heat, ladle into bowls, and garnish with fresh parsley. Serve with lemon wedges.
Notes
For a heartier meal, serve this soup with crusty bread or over cooked rice.
Add a Parmesan rind during simmering for extra depth of flavor, removing it before serving.
Use chicken broth instead of vegetable broth for a non-vegetarian version.
Double the recipe and freeze leftovers for up to 3 months in airtight containers.
If using dried beans, soak and cook them in advance before adding to the soup.
Find it online: https://cookingwithramsay.com/italian-white-bean-soup/