Mediterranean Italian White Bean Soup
This Mediterranean-inspired Italian White Bean Soup is rustic, hearty, and full of comforting flavors. Featuring creamy cannellini beans, aromatic vegetables, fragrant herbs, and a splash of olive oil, it’s both nourishing and satisfying. With the option to add leafy greens or pasta, this soup can be customized for a light starter or a filling main course. Serve it with crusty bread and a sprinkle of Parmesan for a truly cozy meal.
Time
Prep Time: 15 minutes
Cook Time: 35–40 minutes (if using canned beans)
Total Time: 50–55 minutes
(If using dried beans, soak overnight and cook for 1–1.5 hours before adding to the soup.)
Servings: 6
Ingredients
Beans
2 cans (15 oz each) cannellini beans, drained and rinsed
(or 1 ½ cups dried beans, soaked and cooked until tender)
Aromatics
1 medium onion (or 1 leek), chopped
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
Broth/Liquid
6 cups chicken broth, vegetable broth, or water
Herbs & Spices
1 sprig rosemary (or 1 teaspoon dried)
1 teaspoon dried thyme
1 bay leaf
½ teaspoon sage (dried or fresh, finely chopped)
¼ teaspoon crushed red pepper flakes (optional)
Salt and black pepper, to taste
Other Additions
2 tablespoons olive oil
1 can (14.5 oz) chopped tomatoes (or whole peeled, crushed by hand)
1 cup short pasta (ditalini, elbow, or small shells), optional
2 cups fresh spinach or kale, chopped (optional)
Freshly grated Parmigiano-Reggiano cheese, for serving
Instructions
Sauté aromatics: In a large soup pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook 6–7 minutes until softened. Stir in garlic and cook 1 minute more.
Build flavor: Add rosemary, thyme, sage, bay leaf, and crushed red pepper flakes. Stir for 1–2 minutes until fragrant.
Add beans & tomatoes: Stir in cannellini beans and canned tomatoes with their juices. Mix well.
Simmer: Pour in broth. Bring to a boil, then reduce to a simmer for 20–25 minutes, allowing flavors to meld.
Optional pasta & greens: If using pasta, add it during the last 10 minutes of simmering. Stir in spinach or kale during the last 5 minutes until just wilted.
Finish & serve: Remove bay leaf and rosemary sprig. Taste and adjust seasoning with salt and pepper. Ladle into bowls, drizzle with olive oil, and top with grated Parmesan. Serve hot with crusty bread.
Tips
For creamy texture: Mash or blend 1 cup of the beans and stir back into the soup. This thickens the broth naturally.
Layer flavors: Sauté aromatics slowly and don’t rush the herbs—this deepens the soup’s base.
Salt carefully: If using canned beans or broth, wait to season at the end to avoid oversalting.
Cook pasta separately (if making ahead): Add pasta only to portions you’ll serve right away so it doesn’t absorb too much broth.
Finish with freshness: A drizzle of good olive oil, fresh parsley, or lemon zest at serving brightens the dish.
Variations
Vegan/vegetarian: Use vegetable broth and skip Parmesan, or replace with nutritional yeast or vegan cheese.
Spicy version: Add more crushed red pepper flakes or a dash of Calabrian chili paste for extra heat.
Protein boost: Stir in cooked chicken, turkey sausage, or even shrimp for a heartier meal.
Greens variety: Swap spinach or kale with Swiss chard, collard greens, or even arugula for different flavors.
Tomato-free: Skip the canned tomatoes and use extra broth for a lighter, broth-based version.
Rustic style: Leave the vegetables in larger chunks for a chunky farmhouse-style soup, or dice finely for a smoother texture.
Q&A
Q: Can I use other beans instead of cannellini?
A: Yes. Great Northern beans or navy beans are good substitutes. They’re slightly smaller but work just as well.
Q: Can this be made in a slow cooker?
A: Definitely. Add all ingredients (except pasta and greens) to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Add pasta and greens in the last 30 minutes.
Q: How can I thicken the soup naturally?
A: Mash some of the beans and stir them back in, or let the soup simmer uncovered for a few extra minutes.
Q: Can I freeze this soup?
A: Yes. Freeze without the pasta for best results. Store in airtight containers up to 2 months. Reheat on the stove and add freshly cooked pasta if desired.
Q: What can I serve with this soup?
A: Crusty bread, focaccia, a green salad, or even a small charcuterie plate pair beautifully.
Nutrition
(per serving, based on 6 servings, without pasta)
Calories: ~230
Protein: 11 g
Fat: 7 g
Carbohydrates: 32 g
Fiber: 9 g
Sugars: 6 g
Sodium: 620 mg
(Values will increase slightly if pasta, cheese, or extra olive oil are added.)
Conclusion
Mediterranean Italian White Bean Soup is a wholesome, flavorful dish that blends simple pantry staples with aromatic herbs for a comforting result. Light yet filling, it’s versatile enough to serve as a starter or a main, especially when paired with bread or salad. With options to make it creamy, spicy, or vegan, this soup adapts easily to different preferences while keeping its rustic Italian charm. It’s a recipe worth keeping in rotation for cozy weeknights or family dinners.