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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. Because we enjoyed this so much, I also created another white bean soup recipe that we absolutely love — Sausage, Fennel, and White Bean Soup!
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:
Easy Italian White Bean Stew
Ingredients
- 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
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, 3-4 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Really wanted a white bean soup for lunch today. So I pieced this together with the ingredients I had at home and it was delicious. Next time I’ll definitely get the rind, more spinach and the bacon.
Glad you enjoyed it, Maria!
Just finished making this and have to say I’m impressed. I usually find bean soups a little bland but this was bright and tasty. It’s the perfect cold and rainy day soup and a huge plus that it relies on pantry ingredients which makes it an easy go to. Thanks so much! A winner that will be made again this winter.
So glad you loved this! It is one of my favorites for all of those same reasons.
I love this soup! So easy, flavorful, and filling. It literally warms my soul! Thank you for this recipe.
Any sides or pairing recommendations for this recipe?
Hi! I usually eat it alone or with a big side salad!! It’s a great all in one meal to enjoy!
Thank you! Thank you! This is my most favorite soup ever and the one requested by my daughter as she recovers from Covid. Had to stop making it with cheese rind though as I can never find it.
Hi Dana– so glad you love it!! The best way to get the cheese rind is just to buy a little block of parmesan and just cut off the rind from there!! Then you can use the actual cheese part for serving/grating on top!!
Delish, my new favorite. I need to double the recipe!
My family LOVES this soup, but I have made a couple adaptations that make it even better. I buy a third can of beans and put them in the blender and then add them to the soup. It makes the soup very creamy. Also, I find it better to cook the bacon separately, then take it out and drain on a paper towel to make it more crispy, then add it to the top of each bowl when serving it. I’ve also added grated carrots to add more veggies. It’s delicious as is, but before closing your recipe off my ipad, I thought I would share my adaptations.
Looking to make it this weekend. Can use pancetta instead of bacon/ham?
Yes!
My dad loves a good soup, so I made this when my parents were visiting. He mentioned how good it was every bite he took and the four of us almost finished a double batch. Will definitely be making again soon!
So great to hear!
So freaking good! Thanks Alex and can’t wait until your new cookbook arrives!!