A Cozy Italian Classic
There is something incredibly comforting about a warm bowl of Italian Bean Soup. It fills your kitchen with aroma and your belly with satisfaction. Simple, hearty, and flavorful, this soup embodies the essence of Italian home cooking. It is rustic, nourishing, and made with care.
Why Bean Soup Is Special
In Italy, soups like this are a staple of everyday life. Beans, vegetables, and a touch of olive oil come together in a way that is humble yet deeply satisfying. This is a meal that does not need fancy ingredients to shine. It relies on good produce, patience, and a little love.
Bean Soup is Perfect for Any Occasion
Italian Bean Soup is versatile. You can enjoy it as a light lunch or a full dinner. Served with crusty bread, it becomes a wholesome, cozy meal suitable for chilly evenings or whenever you want something healthy yet indulgent.
Bean Soup is Simple, Flexible, and Delicious
This one-pot soup is forgiving. You can adapt it with whatever beans or vegetables you have on hand, and it will still turn out delicious. Every spoonful delivers a balance of flavors and textures from tender beans to soft vegetables infused with the subtle richness of olive oil and herbs.
Bean Soup
4
servings15
minutes40
minutesKeep the screen of your device on
Ingredients
2 Cups 473.18 g Cooked beans (cannellini, borlotti, or mixed) or 1 cup (200 g) dried beans, soaked overnight
3 tbsp 3 Extra-virgin olive oil
1 1 Carrot
1 1 celery stalk
1 1 cloves garlic
4 Cups 4 Vegetable Broth or Water
1/2 1/2 White Onion
1 1 sprig rosemary (or ½ tsp dried)
12 12 Cherry Tomatoes
2 tbsp 2 Salt
1 tsp 1 Black Pepper (optional)
1 tbsp 1 thyme
Directions
- Peel and finely chop the carrot, celery, and onion.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, celery, cherry tomatoes, and garlic. Cook for about 5–6 minutes, stirring occasionally, until the vegetables soften and become fragrant.
- Add the drained beans (if using cooked or canned, rinse first) or soaked beans (if using dried). Stir well to coat with the sautéed vegetables.
- Pour in the broth or water, then add the rosemary, thyme, salt, and pepper. Bring to a gentle boil.
- Lower the heat and cover partially. Let it simmer for 30–40 minutes if using cooked beans, or 60–70 minutes if using dried beans, until tender and creamy. Stir occasionally and add more water if needed.
- (optional) For a thicker texture, remove about 1 cup of soup, blend it, and return it to the pot. Stir to combine.
- Remove rosemary sprig. Taste and adjust seasoning. Serve hot, drizzled with extra-virgin olive oil and a sprinkle of Parmesan cheese if desired.
