Description
This Italian White Bean Soup is a comforting and nutritious recipe perfect for cozy nights. Featuring tender white beans, aromatic herbs, and a medley of sautéed vegetables, this soup offers a hearty yet light meal that’s easy to prepare and bursting with Mediterranean flavors. It is ideal for a quick dinner or a healthy lunch option.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
Beans and Broth
- 1 can (15 ounces) white beans (cannellini or Great Northern), drained and rinsed
- 4 cups vegetable broth (or chicken broth)
- 1 can (14.5 ounces) diced tomatoes, undrained
Seasonings & Garnish
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Heat Olive Oil: In a large pot, heat the olive oil over medium heat until shimmering, setting the stage for flavorful sautéing.
- Sauté Vegetables: Add the diced onion, celery, and carrots to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables soften and release their natural sweetness.
- Add Garlic: Stir in the minced garlic and sauté for an additional minute until fragrant, being careful not to burn the garlic.
- Incorporate Beans: Add the drained and rinsed white beans to the pot, stirring well to combine them with the sautéed vegetables and garlic.
- Pour in Broth and Tomatoes: Pour the vegetable broth into the pot and add the canned diced tomatoes along with their juice, creating the soup base.
- Seasoning: Sprinkle the dried thyme and rosemary into the soup. Season with salt and freshly ground black pepper to your preference, stirring to distribute the herbs evenly.
- Simmer: Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for about 30 minutes to marry the flavors.
- Adjust Consistency: For a creamier texture, mash some of the beans against the side of the pot using a fork or potato masher, while leaving the rest intact for variation in texture.
- Taste and Adjust: Taste the soup and adjust seasoning by adding more salt, pepper, or herbs if desired.
- Serve: Remove the soup from heat, ladle into bowls, garnish with freshly chopped parsley, and serve with lemon wedges on the side to brighten the flavors.
Notes
- You can substitute vegetable broth with chicken broth if not strictly vegetarian.
- To make this soup vegan, ensure your broth is vegetable-based.
- For added protein, consider stirring in some cooked Italian sausage or kale.
- Leftovers store well refrigerated for up to 3 days and taste even better the next day.
- Adjust the thickness by adding more broth if needed or blending a portion of the soup for a creamier texture.
- Lemon juice added at serving time enhances the bright flavors of the soup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approx. 240ml)
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: Italian white bean soup, easy bean soup, vegetarian soup, cozy soup recipe, healthy Italian soup, cannellini bean soup, vegetable soup
