Italian White Bean Soup – Cozy, Rustic, and Flavorful
A hearty, comforting Italian white bean soup made with creamy cannellini beans, herbs, and vegetables simmered in a savory broth — perfect for chilly nights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30minutes
- Yield: 4–6 servings 1x
Ingredients
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2 tablespoons extra virgin olive oil
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1 medium onion, diced
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2 carrots, peeled and diced
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2 celery stalks, diced
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3 garlic cloves, minced
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1 tablespoon tomato paste (optional)
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1 teaspoon chopped fresh rosemary
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1 teaspoon chopped fresh thyme
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3 cans (15 oz each) cannellini beans, drained and rinsed
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4 cups vegetable or chicken broth
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2 cups chopped kale or spinach
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Salt and black pepper to taste
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Red pepper flakes (optional)
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Extra olive oil, for drizzling
Instructions
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Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook until softened, about 8–10 minutes.
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Stir in garlic and red pepper flakes; cook for 30 seconds.
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Add tomato paste (if using) and cook 2 minutes.
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Stir in rosemary and thyme, then add beans and broth. Bring to a boil, reduce heat, and simmer 20–25 minutes.
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Mash some beans for creaminess. Stir in kale and simmer 5–7 minutes.
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Season with salt and pepper. Remove herbs and serve hot with a drizzle of olive oil.