Picture a steaming bowl of Italian Bean Soup, with its rich aroma of garlic and herbs filling your kitchen.
This comforting dish is a demonstration of the beauty of simplicity, where humble ingredients transform into a nourishing feast.
As the vegetables simmer and the flavors meld, each spoonful promises a taste of rustic Italy.
It’s incredibly easy to make and perfect for any cozy evening.
Let’s bring this heartwarming soup to life!
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 sharp knife
- 1 cutting board
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 4 cups vegetable broth
- 1 can (15 ounces) diced tomatoes
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 1 cup kale, chopped
- Salt, to taste
- Black pepper, to taste
- 1/4 cup grated Parmesan cheese
Cook & Prep Time
To efficiently manage your time while preparing and cooking Italian Bean Soup, you can follow this timeline:
- Reading the Recipe (5 minutes):
- Start by reading through the entire recipe to understand the process and gather all your ingredients and equipment.
- Prep Work (15 minutes):
- Dice the onion.
- Mince the garlic.
- Slice the carrots and celery.
- Chop the kale.
- Gather and measure out the olive oil, oregano, basil, vegetable broth, diced tomatoes, cannellini beans, salt, black pepper, and Parmesan cheese.
- Cooking (40 minutes total):
- Minute 0-5: Heat olive oil in a large pot over medium heat and cook the diced onion until translucent.
- Minute 5-6: Add minced garlic and cook for another minute.
- Minute 6-11: Add sliced carrots and celery, cooking for an additional 5 minutes.
- Minute 11-12: Stir in dried oregano and basil.
- Minute 12-13: Pour in vegetable broth and bring to a simmer.
- Minute 13-33: Add diced tomatoes and cannellini beans, cover the pot, and let it simmer for 20 minutes.
- Minute 33-38: Stir in chopped kale and cook for another 5 minutes.
- Minute 38-40: Season with salt and black pepper, remove from heat, and let it rest for 5 minutes.
- Resting and Serving (5 minutes):
- Let the soup rest for 5 minutes.
- Serve hot, garnished with grated Parmesan cheese.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute.
Add the sliced carrots and celery, then cook for an additional 5 minutes.
Sprinkle in the dried oregano and basil, stirring to combine.
Pour in the vegetable broth and bring the mixture to a simmer.
Add the diced tomatoes and cannellini beans, then stir well.
Cover the pot and let the soup simmer for 20 minutes.
Stir in the chopped kale and cook for another 5 minutes.
Season the soup with salt and black pepper to taste.
Remove the pot from heat and let it rest for 5 minutes.
Serve the soup hot, garnished with grated Parmesan cheese.
Serving Tips
- Crusty Bread: Serve with a side of crusty bread to soak up the flavorful broth.
- Side Salad: Pair with a fresh green salad for a light and balanced meal.
- Grilled Cheese Sandwich: Add a comforting touch with a warm, gooey grilled cheese sandwich.
- Roasted Vegetables: Complement the soup with a side of roasted vegetables for added nutrition.
- Garlic Bread: Enhance the Italian flavors with a side of savory garlic bread.
Storage
Store Italian Bean Soup in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze the soup for up to 3 months.
Reheat thoroughly before serving.
Freezing
To freeze Italian Bean Soup, cool it completely.
Then, transfer to airtight containers or freezer bags.
Label with the date.
Store for up to 3 months for ideal freshness.
Reheating
To reheat Italian Bean Soup, warm it gently over medium heat on the stove.
Stir occasionally.
Alternatively, microwave it in a covered dish.
Stir halfway through to guarantee even heating.
Final Thoughts
Italian Bean Soup is a comforting and nutritious dish that showcases the rich flavors of Italian cuisine.
The combination of hearty cannellini beans, vibrant vegetables, and aromatic herbs creates a satisfying meal that’s perfect for any occasion.
To enhance the flavors, don’t hesitate to experiment with additional ingredients like white wine or extra vegetables.
By following the simple steps outlined in this recipe, you can easily prepare a delicious homemade soup that will warm you up on a chilly day.
Serve it with a side of crusty bread for a complete and fulfilling meal.
Enjoy the delightful taste and warmth of this Italian classic!
Frequently Asked Questions
Can Italian Bean Soup Be Made in a Slow Cooker?
Absolutely, you can make it in a slow cooker. Sauté onions and garlic first, then combine everything except kale and cheese in your slow cooker. Cook on low for 6-8 hours. Add kale last, serve with cheese.
What Are Common Substitutes for Cannellini Beans?
You can substitute cannellini beans with great northern or navy beans, which both have a mild flavor and creamy texture. Make certain they’re well-rinsed and drained. Present the dish with a sprinkle of fresh herbs for added color.
Is This Soup Suitable for a Vegan Diet?
Yes, it’s vegan if you skip the Parmesan. Highlight its vibrant colors by serving in a white bowl. Enhance flavors with a sprinkle of nutritional yeast. Fresh herbs like parsley or basil elevate the presentation beautifully.
How Can I Make the Soup Spicier?
To make the soup spicier, add red pepper flakes or a diced jalapeño when cooking the onions. Enhance flavors with a splash of hot sauce before serving. Garnish with sliced chili for an appealing presentation.
What Wine Pairs Well With Italian Bean Soup?
Pair a light-bodied red like Chianti for a classic match. Its bright acidity complements the soup’s flavors. For white, try a Pinot Grigio, bringing crispness and enhancing the soup’s savory notes. Serve in large glasses.
Italian Bean Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 sharp knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 3 carrots sliced
- 2 celery stalks sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 4 cups vegetable broth
- 1 can (15 ounces) diced tomatoes
- 2 cans (15 ounces each) cannellini beans drained and rinsed
- 1 cup kale chopped
- Salt to taste
- Black pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the sliced carrots and celery, then cook for an additional 5 minutes.
- Sprinkle in the dried oregano and basil, stirring to combine.
- Pour in the vegetable broth and bring the mixture to a simmer.
- Add the diced tomatoes and cannellini beans, then stir well.
- Cover the pot and let the soup simmer for 20 minutes.
- Stir in the chopped kale and cook for another 5 minutes.
- Season the soup with salt and black pepper to taste.
- Remove the pot from heat and let it rest for 5 minutes.
- Serve the soup hot, garnished with grated Parmesan cheese.
Notes
