Italian White Bean Soup
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This no-frills Italian white bean soup is so simple yet boldly flavored, robust, and so darn good! It’s thick, garlicky, spicy, and nourishing. Serve with crusty bread for an easy, healthy, and satisfying meal.
Published on Nov 2018 /Updated on September 2024
Let’s start this week with one of my favorite bean soup recipes, which I first published in 2018. It’s a simple, filling, vegan bean soup that I grew up with, and I’m obsessed with its simplicity and fantastic flavor.
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It’s ridiculously easy to make using a few budget-friendly pantry staples. I cook it the way my mum used to, loaded with chili, parsley, and garlic and drizzled with plenty of extra virgin olive oil. That’s an amazing combination, perfect to take your fluffy white beans to the next level!
I’ve been cooking this Italian white bean soup for ages, and I can tell it’s sure to please everyone, both vegetarians and carnivores. It proves once again that less is more.
I promise it’s so downright delicious that once you taste it, you want to dunk crispy bread in it!
Ready? Make a big batch and serve it with crusty bread, crostini, or focaccia for a filling, healthy, and satisfying meal that is also vegan, vegetarian, and gluten-free.
List of the ingredients
- White beans
- Potato
- Garlic
- Onion
- Vegetable broth
- Italian parsley
- Chili flakes
- Extra virgin olive oil
- Salt + pepper
How to make an Italian bean soup
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Saute garlic, onion, and chili flakes in olive oil over medium heat.
- Add the white beans, diced potato, broth, salt and pepper.
- Simmer for about 20 minutes.
- Finely chop parsley leaves and garlic, then add the olive oil to combine.
- Turn the heat off, add the parsley dressing to the soup, and stir.
- Taste and adjust the seasoning as needed. If you like, serve it with more chili flakes and enjoy it with plenty of crusty bread and grated parmesan cheese if you don’t keep it vegan.
RECIPE NOTES
Italian white bean soup ingredients
White beans: Cannellini beans are usually my go-to white beans when it comes to soups, but navy beans, Great Northern beans, or lima beans work, too. For convenience, I used canned beans; they are perfectly fine, and the preparation is minimal. However, dried white beans are an excellent and cheaper option if you have time to pre-soak them.
Garlic + onion: This combination makes a simple yet flavorful base. You can use red, white, or yellow onion. To add more texture and flavor, stir in a chopped carrot and a celery stick. The recipe is flexible, but I love keeping it simple.
Extra virgin olive oil: This is the best option for flavor and nutrition. Italians use extra virgin olive oil for almost every dish. We are obsessed with it!
Chili flakes (aka crushed red pepper or red pepper flakes): They add flavor and a touch of heat, making your white beans way more interesting. Feel free to add more chili flakes to your liking.
Potatoes: They add body to the soup. During cooking, the potato cells break down, releasing starch and making the soup thicker.
Vegetable broth: I use low-sodium vegetable broth to keep the soup light and vegan, but you can use your favorite veggie or chicken broth. Adjust the seasoning accordingly since some broth can be pretty salty.
Italian parsley: For this Italian bean soup, you want to use only fresh parsley, not dried herbs. I recommend using the Italian variety with large, flat leaves. My mum used to be very generous with the parsley dressing, so you can make more to add to your soup, if you like.
Salt & pepper: To make the flavors pop. Taste and adjust the seasoning as always.
White bean soup variations
This simple Italian white bean soup recipe is extremely versatile. I love it as it is, but you can add more veggies, such as chopped carrots or greens, such as kale or baby spinach (fresh or frozen). Add some lemon juice at the end for a bit of zing, or add your favorite fresh herbs, like bay leaf, rosemary, basil, or fresh thyme.
Storage tips & leftovers
This Italian white bean soup leftovers keep well in the fridge for 3-4 days, making it a great meal prep option for the entire week. It freezes very well, too.
To freeze it, let the soup cool completely and then transfer it to a freezer-safe container or multiple containers. Freeze for up to 2 months.
More bean soup recipes you’ll love!
- The best white bean soup
- White bean stew
- Butter bean soup
- White bean and kale soup
- Lima bean soup
- Pinto bean soup
- White bean & tomato soup
- Creamy bean soup
- Chickpea bean soup
And for all the soup and bean lovers out there, don’t forget to check out my vegan soup recipes here and my best bean recipes here. : )
Let me know if you make this Italian bean soup or if you have any questions! Leave a comment, send me a message, or rate it. I would love to hear from you!
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ITALIAN WHITE BEAN SOUP
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 onion, diced
- 1 large garlic clove, minced
- ¼ teaspoon red pepper flakes
- 2 cans (14oz/400grams each) cannellini or other white beans
- 1 (7oz/200 grams) large potato, diced
- 2 cups (480 ml) low sodium vegetable broth
- ½ – ⅔ teaspoon salt, or according to taste
- a few cracks of black pepper
Parsley dressing
- 2 tablespoon extra virgin olive oil
- 1 handful Italian flat parsley (1 cup lightly packed)
Instructions
- Rinse your beans under runny water and drain, you want to remove the cloudy water.
- In a large soup pot, gently heat 1 ½ tablespoons of extra virgin olive oil, add the chopped garlic clove, onion, and chili, and cook for about 4 minutes or until the onion softens.
- Add the white beans, the diced potato, the vegetable broth, salt, and some black pepper. Bring to a boil over medium-high heat, reduce the heat to a simmer, cover with a lid, and cook for about 15-20 minutes, stirring occasionally.
- When the diced potato is fork-tender, remove the pot from the heat and check and adjust the seasoning as needed; you might want to add more salt (depending on the broth used). If you prefer a thinner soup consistency, simply add a touch of broth.
- Parsley dressing: Blend or finely chop the parsley leaves with the remaining garlic and add it to a bowl. Next, stir in about 2 tablespoons of extra virgin olive oil to make a flavorsome dressing for the soup.
- To serve, ladle soup into each bowl, then place a small amount of parsley dressing in the center and give a stir. Finish with extra red or black pepper flakes, and serve with crusty bread or croutons.
I made the cannolini bean salad, cooked a small piece of salmon and flaked it then added to the salad. Just made it a bit more interesting
That sounds delicious! : )
Hi! Love all kinds of soups and this looks fantastic, any adjustments if I want to use an immersion blender? Thank you!
Hi Valerie! You’re welcome to puree your soup if you wish. If you like thinner soups, you might wwant to adjust the consistency by adding extra liquid/broth after blending. x
My soup is simmering now and I am sure it will hit the spot when ready. I had everything on hand except the pepper flakes so I used a few shots of Tabasco sauce instead. I have a can of petite diced tomatoes on hand in case I want to add them for a bit more flavor and punch. I also had only one can of beans but it is just me so that is okay. I love my garlic and olive oil though!
The soup is finished and I left out the tomatoes and had a cup as it was, with the garlic/parsley dressing on top. I thought it was very good. I used a “Better than Boullioun” veggie broth base with two cups of water for a brother soup. I also always add more garlic than a recipe calls for, maybe that is why I am the only person in my family with a strong heart. It was very satisfying and a keeper in my book, thanks.
Awesome! Thanks so much for taking the time to share your feedback, Jane.. It’s so much appreciated. xx
Delicious! Next time I will add more liquid. I added shredded carrot and baby spinach and doubled the amount of red pepper in the pot. Also added pepper. Super flavorful! Very filling !
Great! Thanks so much for sharing, Suzi. I’m so glad it turned out delicious : )
Loved it! Just had a bowl. Added a dash of white wine, chicken, and spinach. Will be making this again!
Great, so pleaded to hear you loved it!
Thanks so much for sharing, Lisa. xx
Really good. I added a bit of white wine and used kale instead of parsley.
I’m so glad, Nancy… and I love the kale and the touch of white wine. : )
This soup is excellent! It has amazing flavour and is creamy. Total win.
Thank you so much, Lori! I’m so happy to read your feedback : )
Cheers x
Made this tonight. I agree with the earlier comment that 1.5 cups of broth is odd. It wasn’t enough to even cover the beans and potatoes. I added a little more to just barely cover so that the potatoes would cook. It ended up rather bland – maybe it would have worked better with only 1 can of beans? I tried to salvage it by using an immersion blender to make it like a chowder. I added a handful of frozen corn and a bit of diced fresh jalapeño. Overall it was a miss for me personally, but I appreciate you sharing!
I love this soup and I’m surprised to hear that, Hugh.
But a recipe can’t please everyone, I understand that. Thanks for your feedback!
I made this soup tonight. Great flavors and so easy! I used sweet potatoes and also deglazed the onions/garlic with whiskey (in the absence of white wine) for more flavor. Thanks for sharing this recipe!
I’m so pleased to hear that, Kim! Thanks for taking the time to share your feedback : )
Loved your comment. I usually buy wine for immediate consumption and rarely keep any around. A bottle of whiskey lasts forever tho❤️👁. I’ll try that with this wonderful recipe!🧑🏿🍳
Love the idea, I hope you’ll love it too!
Thank you. : )
I am making this as I write. Smells great. I did up the garlic a good amount as I love it so. I am adding fresh pea shoots in lieu of spinach. Using homemade veggie stock. It smells fab. Thank you.
Thank you for your feedback, Kim… I’m very pleased to hear that : )
Cheers x
Wonderful! Thanks so much for sharing!
You’re so welcome, Elizabeth! 💛
1 1/2 cups veggie broth? Thats only 12 ounces of liquid. 2 cans of beans is like 32 ounces. Recipe sounds delicious but I cant figure out how that would be enough liquid to make a soup.
Hi Kiki, the consistency of this soup is thick, more like a stew, but you can adjust easily the amount of liquid during the cooking time. Add a touch of broth or water if you prefer a thinner soup, you can reach the right texture according to your liking. I hope you give it a go, it tastes delicious! : )
Made this awesome bean soup. Nice light flavor. When ready to serve I drizzle some California EVOO over the serving. Gave a nice buttery olive oil addition.. Sweet
Really loved it and so did my wife who not to hip on bean soups.
Thanks a million
You’re so welcome, Charles! I’m so glad it turned out awesome, thanks for sharing your feedback x
This was fantastic. I’m not one to follow recipes but I did with this one. I added some frozen spinach but wish I added the whole 10 oz package. Added fresh
Grated Romano and some good evoo and we loved it. A lot of GREAT recipes on this site. Ty
That’s brilliant, thanks a million for sharing your feedback 😊 I’m so glad it turned out delicious! xx
Made this as exactly as written. Added spinach at the end as suggested. Absolutely delicious. Will definitely be making this lovely, hearty soup a lot. Thank you for this great recipe.
You’re so welcome, Sally! I’m so glad you loved it 💛
Hi- I loved this recipe! Do you happen to know the nutritional information? Thank you!
Christine
Thanks so much for your comment, Christine! I’ve just added the nutritional values 🙂