Name: Italian Bean Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian-inspired
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, chopped; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/4 teaspoon red pepper flakes (optional); 8 cups low-sodium vegetable broth; 1 (28 ounce) can diced tomatoes, undrained; 1 (15 ounce) can cannellini beans, rinsed and drained; 1 (15 ounce) can kidney beans, rinsed and drained; 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained; 1 bay leaf; Salt and freshly ground black pepper to taste; Freshly grated Parmesan cheese, for serving (optional); Crusty bread, for serving (optional); Fresh parsley, chopped, for garnish (optional)

Description

A hearty and comforting Italian Bean Soup recipe, packed with vegetables and a variety of beans. This easy-to-make soup is perfect for a weeknight meal or a warming lunch.

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
8 cups low-sodium vegetable broth
1 (28 ounce) can diced tomatoes, undrained
1 (15 ounce) can cannellini beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
1 bay leaf
Salt and freshly ground black pepper to taste
Freshly grated Parmesan cheese, for serving (optional)
Crusty bread, for serving (optional)
Fresh parsley, chopped, for garnish (optional)

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
2. Add the minced garlic, dried oregano, dried basil, dried thyme, and red pepper flakes (if using) to the pot. Cook for another minute, stirring constantly, until fragrant.
3. Pour in the vegetable broth and add the undrained diced tomatoes, rinsed and drained cannellini beans, kidney beans, and garbanzo beans. Stir everything together.
4. Add the bay leaf to the pot. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour.
5. Remove and discard the bay leaf. Season the soup generously with salt and freshly ground black pepper to your taste.
6. Ladle the hot soup into bowls. Garnish with freshly grated Parmesan cheese and chopped fresh parsley, if desired. Serve with crusty bread.

Notes

Allow the soup to cool completely before storing in an airtight container in the refrigerator for 3-4 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-inspired

Nutrition

Serving Size: 1.5 cups
Calories: 320
Sugar: 10g
Sodium: 750mg
Fat: 8g
Carbohydrates: 50g
Fiber: 12g
Protein: 15g