Why Make This Recipe
Italian White Bean Soup is a comforting and nutritious dish that warms you from the inside out. It is easy to make and uses simple ingredients that you may already have at home. Packed with protein from the beans, this soup is not just filling but also healthy. It’s perfect for a cozy dinner or a quick lunch. Plus, you can customize it to suit your taste!
How to Make Italian White Bean Soup
Ingredients:
- 1 tablespoon extra virgin olive oil
- 1 onion, diced
- 1 large garlic clove, minced
- ¼ teaspoon red pepper flakes
- 2 cans (14oz/400grams each) cannellini or other white beans
- 1 (7oz/200 grams) large potato, diced
- 2 cups (480 ml) low sodium vegetable broth
- ½ – ⅔ teaspoon salt, or according to taste
- A few cracks of black pepper
- 2 tablespoons extra virgin olive oil
- 1 small garlic clove
- 1 handful Italian flat parsley (1 cup lightly packed)
Directions:
- Rinse your beans under running water and drain them to remove the cloudy water.
- In a large soup pot, gently heat 1½ tablespoons of extra virgin olive oil. Add the chopped garlic clove, onion, and red pepper flakes. Cook for about 4 minutes or until the onion softens.
- Add the white beans, diced potato, vegetable broth, salt, and black pepper. Bring to a boil over medium-high heat, then reduce heat to a simmer. Cover with a lid and cook for about 15-20 minutes, stirring occasionally.
- When the diced potato is tender, remove the pot from the heat. Check and adjust the seasoning as needed. If you prefer a thinner soup, add a bit more broth.
- For the parsley dressing: Blend or finely chop the parsley leaves with the small garlic clove. Mix in about 2 tablespoons of extra virgin olive oil to create a flavorful dressing.
- To serve, ladle the soup into bowls, add a small amount of parsley dressing in the center, and stir. Finish with extra red or black pepper flakes, and enjoy with crusty bread or croutons.
How to Serve Italian White Bean Soup
Serve Italian White Bean Soup hot in a bowl with a dollop of parsley dressing on top. Pair it with some crusty bread, toast, or crispy croutons for a delightful meal.
How to Store Italian White Bean Soup
You can store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave. If the soup thickens too much when stored, you can add a little vegetable broth or water to loosen it up.
Tips to Make Italian White Bean Soup
- Make sure to rinse the beans well before using them to remove extra starch.
- Adjust the seasoning to your liking. You can add more salt or spices for extra flavor.
- If you like a creamier texture, consider blending a portion of the soup and then mixing it back.
Variation
You can add vegetables like kale, spinach, or carrots for more nutrition. Adding some diced tomatoes can also enhance the flavor and color of the soup.
FAQs
1. Can I use dried beans instead of canned?
Yes, you can use dried beans, but you will need to soak them overnight and cook them until tender before adding them to the soup.
2. Is this soup vegan?
Yes, this recipe is vegan-friendly as it uses vegetable broth and does not contain any animal products.
3. Can I freeze the soup?
Yes, Italian White Bean Soup can be frozen. Let it cool completely and store it in freezer-safe containers for up to 3 months.
Italian White Bean Soup
Ingredients
Main Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 1 large clove garlic, minced
- 0.25 teaspoon red pepper flakes Adjust based on spice preference
- 2 cans (14oz) cannellini or other white beans
- 1 large potato, diced
- 2 cups low sodium vegetable broth
- 0.5-0.66 teaspoon salt Adjust according to taste
- to taste black pepper Freshly cracked for best flavor
- 2 tablespoons extra virgin olive oil For the parsley dressing
- 1 small clove garlic For the parsley dressing
- 1 cup Italian flat parsley, lightly packed For the parsley dressing
Instructions
Preparation
- Rinse your beans under running water and drain them to remove the cloudy water.
- In a large soup pot, gently heat 1½ tablespoons of extra virgin olive oil. Add the chopped garlic clove, onion, and red pepper flakes. Cook for about 4 minutes or until the onion softens.
Cooking
- Add the white beans, diced potato, vegetable broth, salt, and black pepper. Bring to a boil over medium-high heat, then reduce heat to a simmer.
- Cover with a lid and cook for about 15-20 minutes, stirring occasionally.
- When the diced potato is tender, remove the pot from the heat. Check and adjust the seasoning as needed. If you prefer a thinner soup, add a bit more broth.
Making the Dressing
- Blend or finely chop the parsley leaves with the small garlic clove. Mix in about 2 tablespoons of extra virgin olive oil to create a flavorful dressing.
Serving
- Ladle the soup into bowls, add a small amount of parsley dressing in the center, and stir. Finish with extra red or black pepper flakes, and enjoy with crusty bread or croutons.