Easy Italian White Bean Soup

While simple and straight forward, this Easy Italian White Bean Soup is absolutely OUTSTANDING. 

The creamy white beans in a bright, lemony and parmesan-y broth come together for a dinner that you will just ooh and ahh over. My husband, a soup skeptic, devoured not one, not two, but THREE BOWLS of this soup. He couldn’t believe how delicious it was. The two of us nearly downed the entire pot. 

During these difficult times while we are cooking using pantry-centric ingredients– don’t forget that simple doesn’t have to mean boring. You can combine beautiful, simple flavors to create outstanding dinners, just like this Italian White Bean soup. Be confident in the kitchen and make yourself proud with creating something beautiful out of simple ingredients. 


Like this recipe? Here are some other legume soup recipes you might love:  Split Pea Soup with Ham, Black-Eyed Pea Soup, Black Bean Soup

Easy Italian White Bean Stew

Serves: 4 people
Prep Time10 mins
Cook Time35 mins
Total Time45 mins


  • 2 tbsp extra virgin olive oil
  • 4 ounces bacon or ham, diced small about 4 strips of bacon
  • 1.5 cups yellow onion, diced about 1/2 medium onion
  • 1 cup celery, diced about 2 stalks
  • 3 large cloves of garlic, minced
  • 1/2 tsp crushed chili flakes
  • a splash of white wine (if you have some open, you can omit) about 3-4 tbsp is a splash to me...
  • 2 [15-ounce] cans great northern beans, drained and rinsed (no salt added) cannellini beans + white kidney beans work here as a sub
  • 1 [32-ounce] carton of vegetable broth or chicken broth
  • 1 parmesan cheese rind
  • 1 tsp dried rosemary you can sub 1 fresh sprig of rosemary if you have it!
  • 1/2 tsp dried oregano
  • 1 bay leaf
  • zest of 1/2 lemon
  • 1 tsp kosher salt, or more to taste
  • 1/2 tsp freshly cracked black pepper, or more to taste
  • 3 cups baby spinach you can omit this if you don't have it.
  • juice of 1 lemon about 2 tablespoons

Optional, for serving:

  • grated parmesan cheese
  • flat leaf parsley, chopped


  • Heat a dutch oven (or large soup pot) over medium heat.
  • Add the olive oil and bacon and cook, stirring, until the bacon is almost cooked, 3-4 minutes.
  • Add the onion, celery, garlic, and chili flakes and a pinch of salt and pepper. Continue to cook, stirring, until the vegetables are tender, about 5 minutes.
  • Add the white wine and continue to cook, stirring and scraping up any of the browned bits on the bottom, until the wine has reduced by half, about 2 minutes.
  • Add the beans, broth, cheese rind, rosemary, oregano, bay leaf, lemon zest, salt, and pepper and bring contents to a boil. Once boiling, reduce the heat to a light simmer (about medium-low heat), cover, and cook for about 25 minutes, stirring occasionally.
  • Stir in spinach, if using, and the juice of a lemon. Taste and add more salt and pepper, if desired. Continue to cook, uncovered and simmering, for about 5 more minutes.
  • Serve in bowls and top with a tiny drizzle of olive oil, a sprinkle of grated parmesan and parsley. Enjoy.

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