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–+ servings
hearty italian bean soup

Italian Bean Soup

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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Course Soup
Cuisine Italian
Servings 6 servings

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

For extra flavor, consider adding a splash of white wine when cooking the onions and garlic. You can also customize the soup by adding other vegetables like zucchini or red peppers. If you prefer a thicker consistency, use an immersion blender to blend part of the soup before adding the kale.
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