Italian White bean soup is a creamy (but made with no cream!) soup that uses just 6 ingredients and only takes 20 minutes to make. Made with cannellini beans, you'll get to savor the flavor of Italian white beans in just a few easy steps!
This dish is made with cannellini beans, olive oil, celery, carrot, onion, rosemary, and vegetable stock - they come together to create a flavorful soup dish that will taste like it took you more than 20 minutes to make.
With the spotlight on the white beans, it's a dish that highlights the fact that Italian cooking doesn't have to be complicated.
Making this Italian white bean soup couldn't be easier, even if you're not an Italian cook! With just a handful of pantry staples, you're well on your way to a satisfying and comforting soup dish. Start by sautéing diced celery, carrot and onion in olive oil, then add the white beans, and vegetable stock (this vegetarian soup with rice is also a great veggie soup option!). Finish off by blending all the ingredients together (if desired) and this Italian soup is ready in no time.
And if you enjoy this soup dish, you'll also love this pasta e ceci, chicken pastina soup or authentic pasta fagioli.
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Why you'll love this recipe
- It's easy and quick to make - This soup takes very few steps to make and comes together in only 20 minutes
- It's tasty - The mix of carrots, onions, celery, onion and beans taste wonderful together, and once pureed together, the ingredients come together to create a creamy concoction
Ingredients you'll need
- Olive oil - Infuses the soup with a rich, savory depth. Used to sauté the onion, celery and carrot, adding a subtle yet essential layer of flavor to the dish.
- Onion - Imparts a fragrant and aromatic essence to the soup, enhancing its overall taste profile
- Celery - Helps to round out the savory flavor of the dish
- Carrot - Adds a slight sweetness to the soup
- Rosemary - imparts a fragrant, woodsy and herby flavor to the soup
- Cannellini Beans - serves as the base of the soup and gives a hearty substance to the dish
- Vegetable stock - used to thin out the soup and add an additional layer of flavor
- Salt and pepper - give extra flavor to the dish
How to make it
Cook the carrot, celery and onion - Heat up olive oil, and add carrot, celery and onion. Cook through until tender. Season with salt and pepper.
Add the beans - Add cannellini beans and warm through quickly
Add vegetable stock - Let it come to a gentle boil
Blend all ingredients - with an immersion blender or regular blender (optional step)
Recipe tips
- Blending the soup is not necessary - it is just as delicious if the beans are left whole. It's up to you when it comes to the consistency of the soup you'd prefer.
- If blending the soup with an immersion blender, it will take awhile as the soup is very thick and hearty
- I like to drain my beans, but not rinse them. I find that the liquid in the can of beans is very flavorful and adds flavor to the soup
- You may need to add more vegetable stock at the end, as the soup can be quite thick - it's up to your personal preference on how thick you prefer it
Variations
- You can use almost any type of white bean in this recipe if you don't have cannellini beans - you can use spanish beans, kidney beans, chick peas, even romano beans would work well
- If you don't have vegetable stock, you can use chicken stock or even water
- Play with different herbs for unique flavor profiles. Swap the rosemary for oregano or thyme to create your herb-infused masterpiece.
- For those who crave heat, add a pinch of red pepper flakes to the olive oil when sautéing the vegetables
Storing and Freezing
Storage: To store leftover Italian white bean soup, transfer it to an airtight container and refrigerate it for up to 3 days. When reheating, add a splash of water or broth to make it less thick.
Freezing: Portion the cooled soup into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. When ready to enjoy, thaw the soup overnight in the refrigerator and reheat it on the stove.
FAQ
Yes! Definitely, it just requires a bit more work. Soak the beans in water overnight, then place in a large saucepan, and cover them with water. Bring to a boil over medium-high heat and boil for 2 minutes (until tender). Drain and discard the water. Your beans are ready to use as directed in the recipe!
Yes, definitely! Add the dried herbs when there's about 2-3 minutes left for the carrot, celery and onion to finish cooking.
Add some vegetable stock or water to thin the soup out. You may have to adjust for salt and pepper.
More Italian soup recipes
- Swiss Chard Soup with Lentils and Cauliflower
- Authentic Pasta Fagioli – Italian Bean and Pasta Soup
- Chicken Pastina Soup – The Authentic Italian Way!
- Pasta e Ceci (Italian Chickpea Soup)
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Recipe
Italian White Bean Soup
Ingredients
- 2 tablespoon olive oil extra virgin
- ½ cup onion (yellow or white) diced
- ½ cup carrot diced
- ½ cup celery diced
- 2 sprigs rosemary
- 2 cans cannellini beans 398mL cans, drained, not rinsed
- 1.5 cups vegetable stock plus more if needed
- salt to taste
- pepper to taste
Instructions
- In a medium sized pot, over medium heat, add the olive oil.
- When olive oil is warmed through, add the diced onion, celery and carrot, and rosemary sprigs. Season with salt and pepper.
- Cook vegetables until tender, about 5-10 minutes. Remove the rosemary sprigs.
- Add the beans that have been drained from the can, but not rinsed. Let cook with the vegetables for 1-2 minutes.
- Add in the vegetable stock. Season with salt and pepper if needed.
- Cook everything together for a few minutes (up to 5 minutes), or until vegetable stock starts to boil. Add more vegetable stock if soup is too thick.
- Serve soup as-is, or blend with an immersion blender or regular blended to make the soup extra creamy. Adjust for salt and pepper.
- Serve and top with olive oil and minced rosemary if desired.
Recipe Video
Recipe Notes
- Blending the soup is not necessary - it is just as delicious if the beans are left whole. It's up to you when it comes to the consistency of the soup you'd prefer.
- If blending the soup with an immersion blender, it will take awhile as the soup is very thick and hearty
- I like to drain my beans, but not rinse them. I find that the liquid in the can of beans is very flavorful and adds flavor to the soup
- You may need to add more vegetable stock at the end, as the soup can be quite thick - it's up to your personal preference on how thick you prefer it
Sonia says
This recipe was delicious, healthy, and super easy to make!
(Review provided by friend of pinabresciani.com)