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While simple and straightforward, 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.
looking for more cozy soup recipes? try these!
Chickpea and Farro Soup with Escarole
Easy Italian White Bean Stew
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 ounces bacon or ham, diced small (from about 4 strips of bacon)
- 1½ cups diced yellow onion (from about 1 large onion)
- 1 cup diced celery (from about 2 stalks)
- 3 large cloves of garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 3-4 tablespoons white wine
- 2 (15-ounce) cans great northern beans, drained and rinsed (no salt added)
- 4 cups vegetable broth or chicken broth
- 1 Parmesan cheese rind
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1 bay leaf
- zest of 1/2 lemon
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 3 cups baby spinach
- juice of 1 lemon (about 2 tablespoons)
Optional, for serving:
- grated Parmesan cheese
- flat leaf parsley, chopped
Instructions
- 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 to 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 minutes.
- Serve in bowls and top with a tiny drizzle of olive oil, a sprinkle of grated parmesan and parsley. Enjoy.
Notes
- To freeze, let the soup cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. Label and date the containers before placing them in the freezer.
- To thaw, move the container to the refrigerator and let it defrost overnight, or for a quicker option, use the microwave’s defrost setting. Further reheat the soup or stew in a pot on the stove over medium heat, stirring occasionally until it reaches a simmer, or microwave it in intervals, stirring in between, until heated through.
- If you feel like the contents of the soup (i.e. noodles, rice, etc.) soaked up most of the liquid, you can add 1 to 2 cups more broth to rehydrate the soup and get it to the desired consistency. Taste and adjust seasoning as needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So very easy and delicious too. I try a lot of recipes and this one is a definite keeper. Loved the little kick the stew had and the lemony brightness.
Would it still work if I skip the ham/bacon? My sis doesn’t eat meat.
I worry it may lose too much flavor!
yes it will still be good!
Can you omit or sub out the cheese rind for a dairy free diet?
yes!
Delish! Do you have an instant pot version?
I haven’t tried this one yet in the IP!
Any recommendations for opting to use dry white beans (soaked overnight) instead of canned?
That could absolutely work– but i’d have to make it again to see how to adjust cook time. Sorry I don’t know off the top of my head.
This is one of my absolute favorite soup recipes EVER! SO much flavor. Thanks Alex!
So happy you love it, it’s a fave of mine too!!
I’ve never cooked with a cheese rind. Does it just dissolve into the soup as it cooks? Or do I remove it?
you remove it.
This soup was incredible! My family and I loved it (even the kids!!)!
The soup is delicious! My husband loved it but said it’s too salty. Not sure if it’s from the slat, bacon and rind? Next I won’t add salt.
Love this soup! It was easy to make and I had all the ingredients on hand. I added a little more broth and cut back on the lemon juice. This will be our new go to soup!
I’ve had this recipes pinned for awhile and I finally made it. Simple to make and super delicious! Can’t wait to eat this for my lunches all week. Thanks for sharing this easy and flavorful recipe!
Omg!! Delicious!! I thought it was perfect just the way the recipe was written. I cook every day and go according to weather and who’s coming home. That’s what a mom does🍷🍷So thank you, looking forward to cooking more of your yummy recipes!!!