Best Italian White Bean Soup Recipes

ITALIAN SAUSAGE, TOMATO AND WHITE BEAN SOUP

Steps:

• In stock pot over medium heat, crumble sausage and cook until no longer pink. If necessary, drain all but 1 tablespoon fat.
• Add onion and saute until softened.
• Add chicken broth, cannellini beans and tomatoes.
• Stir to combine.
• Cover and simmer for 10 to 15 minutes or longer if you need to.
• Enjoy a quick and easy but really delightful meal.
• Serve with crusty bread and fruit salad; I had apples and grapes sprinkled with fresh lemon juice in refrigerator.

COLLARD GREENS AND WHITE BEAN SOUP WITH ITALIAN CHICKEN SAUSAGE

Steps:

• Heat 1 T oil in large soup pot over med-high heat. Add sausage and cook until browned. Remove sausage and set aside. To the pot, add remaining 1 T olive oil. Lower heat to medium. Stir in onion, carrot, and celery. Cook until onion is translucent, about 8 minutes. Add collard greens, stirring as they wilt and shrink down into the pot. Add beans, salt and pepper, bay leaf, stock, and additional water, as needed, to cover. Simmer soup until the flavors meld, at least 15 minutes. Add sausage into the soup and simmer another minute to heat sausage through. Serve with grated Parmesan, if desired.

HEARTY ITALIAN WHITE BEAN SOUP

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add potato and carrots; cook and stir 3 minutes. Add onion, celery, zucchini and jalapeno; cook and stir 3-4 minutes or until vegetables are crisp-tender., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until vegetables are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

WHITE BEAN SOUP WITH ITALIAN SAUSAGE AND FRESH SPINACH

Steps:

• Heat oil in heavy large Dutch oven over medium-high heat.
• Add sausages (remove the castings) and saute until beginning to brown, breaking into small pieces, about 5 minutes.
• Add onions, carrots, celery, garlic, basil,rosemary, red pepper and sage. Saute until vegetables begin to soften, about 10 minutes.
• Add broth, tomatoes with juice and beans. Bring to a boil.
• Reduce heat and simmer until vegetables are tender and flavors blend, about 15 minutes.
• Just before serving bring to a simmer and stir in the spinach to wilt.
• Ladle hot soup into pre-heated bowls.
• Sprinkle with Parmesan cheese.

ITALIAN SAUSAGE AND WHITE BEAN SOUP WITH ESCAROLE, DAWN V.

Steps:

• 1. Remove the sausage from its casing and set aside. 2. Heat a stock pot or Dutch oven on medium heat. Add 1 tablespoon of olive oil to the pan. 3. Add the chopped escarole, one clove of crushed garlic, a pinch of sea salt, and sauté until wilted. Adjust heat to prevent burning. Remove from the pot and set aside. 4. Add the sausage to the pan, breaking it up into small pieces with a wooden spoon or rubber spatula. Cook on medium heat until browned and slightly caramelized. Remove from the pan and set aside with the escarole. 5. Add the remaining tablespoon of olive oil to the pan. 6. Add the onions and cook on medium heat until slightly caramelized. 7. Add the remaining crushed garlic and stir to incorporate. 8. Immediately add the wine to deglaze the pan and prevent the garlic from burning, scraping up any brown bits from the bottom of the pan. 9. Return the sausage and escarole to the pan and stir to incorporate. Add the tomato paste, stir to incorporate. 10. Add the beef broth and crushed tomatoes, stir to incorporate. Let simmer on medium until the soup just comes to the boil. 11. Taste for salt and pepper; add as needed to taste. Add the dried oregano. 12. Add the Cannellini beans and simmer on medium/low for 20 minutes; adjust heat as needed to prevent a rolling boil. 13. Taste for seasoning and add salt and pepper as needed. 14. Serve warm with shaved Parmigiano-Reggiano on top.

ITALIAN WHITE-BEAN-AND-MUSTARD-GREENS SOUP

Steps:

• Place beans in a large bowl, cover with 2 inches cold water; let soak overnight at room temperature. Drain and rinse beans. (Or quick-soak them: Boil beans 1 minute, then let them sit off heat, covered, 1 hour.)
• Preheat oven to 300 degrees. Heat oil in a large, heavy-bottomed ovenproof pot over medium-high heat. Add onion and carrots, and cook, stirring occasionally, until vegetables are golden brown in places, 8 to 10 minutes. Add garlic and greens to pot, and cook, stirring frequently, until greens wilt, about 2 minutes.
• Tie together thyme, parsley, and bay leaves with kitchen twine, and add to pot along with beans, Parmesan rind, and water. Bring to a boil over high heat. Cover, transfer to oven, and braise 1 hour.
• Remove from oven, and stir in 1 tablespoon salt and 1/2 teaspoon pepper. Cover, return to oven, and braise until beans are tender, about 30 minutes. Season with salt and pepper.
• Meanwhile, bring a large pot of salted water to boil. Add farro, and cook until grains are tender and begin to split, about 25 minutes. Drain.
• Divide farro among 6 bowls, and ladle soup over farro. Sprinkle with Parmesan, and drizzle with oil. Soup and farro can be refrigerated in separate containers 2 days; let cool completely before refrigerating. Gently reheat together in a covered pot over medium heat, stirring occasionally.

ITALIAN WHITE BEAN SOUP WITH GREENS (SBD)

Steps:

• Bring large pot of water to a boil.
• Boil greens for about 5 minutes, just till tender, and then plunge into water to stop cooking.
• Squeeze out as much water as possible and set aside (you can do this step before you make the rest of the soup.).
• Bring broth to simmer in large pot over med-high heat.
• Add garlic and greens, and beans (if using canned, rinse and drain to rid the excess sodium!) Simmer gently for about ten minutes, partially covered.
• Sprinkle with salt and pepper.
• Ladle soup into bowls.
• Pass cheese and pepper flakes at table.

ITALIAN WHITE BEAN TURKEY SOUP WITH SAGE

Steps:

• Heat olive oil in a saucepan. Add garlic and saute over low heat until garlic turns golden. Add sage and saute a few seconds, then add pureed beans and broth. Bring to a simmer and add turkey; simmer a few minutes to heat turkey through. Add lemon juice, off heat and season to taste with salt and pepper.

EASY ITALIAN WHITE BEAN SOUP

Steps:

• Mash 1/2 cup of the drained beans; set aside. Heat oil in large saucepan over medium-high heat until hot. Add carrots, celery, onion and garlic; cook 3 to 4 minutes or until vegetables are crisp-tender, stirring frequently.
• Add all remaining ingredients including mashed and whole beans. Bring to a boil. Reduce heat; simmer 10 to 12 minutes or until vegetables are tender.

ITALIAN WHITE BEAN SOUP (CLEAN EATING)

Steps:

• Combine 1 can of white kidney beans and 2 cups broth in a blender. Blend to a smooth puree and pour into a large saucepan. Add remaining beans, remaining broth, tomatoes, onion, garlic, basil, thyme, and black pepper. Bring soup to a boil over medium-high heat, about 5 minutes. Reduce heat to a simmer, cover, and cook until beans are tender, 10 to 15 minutes.

ITALIAN BUTTERNUT SQUASH AND WHITE BEAN SOUP WITH GREENS

Steps:

• In a large pot, heat oil over medium heat until hot. Add onion and Italian seasoning; cook 3 minutes, or until onion is slightly tender.
• Add garlic; cook for 30 seconds. Stir in broth, beans, squash, pepper and salt. Bring to a boil, then reduce heat to low and simmer for 10 minutes, stirring occasionally.
• Stir in spinach. Cook 8 to 10 minutes, or until squash and greens are tender.

CREAMY WHITE BEAN & ITALIAN SAUSAGE SOUP

Steps:

• Drain beans in colander and remove 1 1/2 cups beans and place in mixing bowl.
• Using a potato masher or the back of a spoon mash beans to a fairly smooth consistency then set aside.
• In large skillet cook sausage over medium heat breaking up into small pieces until browned.
• Remove sauage from skillet and place on paper towels to absorb grease.
• In heavy dutch oven or stock pot heat oil over medium heat.
• Add chopped onions, carrots and celery to hot oil and cook until softened, about 20-25 minutes.
• Add broth, whole beans and minced garlic to vegetable mixture.
• Bring to a simmer, lower heat and stir in cooked sausage and reserved mashed beans.
• Add seasonings, cover and simmer gently over medium heat for about 30 minutes.
• Add heavy cream and cook covered over low heat for about 10 minutes.
• Place in bowls and sprinkle with grated parmesean cheese and crushed red pepper flakes, if desired.

ITALIAN WHITE BEAN, PANCETTA, AND TORTELLINI SOUP

Steps:

• In a large, heavy soup pot, heat the olive oil over medium-high heat. Add the pancetta, shallots, carrot, and garlic and cook until the pancetta is crisp, about 5 minutes, stirring occasionally. Add the beans, Swiss chard, and broth.
• Bring the soup to a boil over medium-high heat, then reduce the heat to a simmer. Add the tortellini and cook 5 minutes for fresh, 8 minutes for frozen, or until just tender. Season with pepper and serve.

ITALIAN WHITE BEAN AND SPINACH SOUP

Steps:

• In 3-quart saucepan, heat oil over medium heat.
• Add onion and celery; cook, stirring, until celery is tender,5 to 8 minutes. Stir in garlic and cook 30 seconds.
• Add beans, water, broth, pepper, and thyme; heat to boiling over high heat. Reduce heat and simmer 15 minutes.
• Roll up several spinach leaves together, cigar fashion, and thinly slice. Repeat with remaining spinach.
• With slotted spoon, remove 2 cups beans from soup mixture and reserve.
• Spoon one-fourth of mixture into blender; cover, with center part of cover removed to let steam escape, and puree until smooth.
• Pour into bowl.
• Repeat with remaining mixture.
• Return puree and reserved beans to saucepan; heat to.
• boiling over medium-high heat.
• Stir in spinach and cook until wilted, about 1 minute.
• Remove from heat and stir in lemon juice.

CREAMY ITALIAN WHITE BEAN SOUP

Steps:

• In a large saucepan, heat oil. Cook onion and celery in oil for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring. Stir in beans, chicken broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes.
• With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside.
• In blender at low speed, blend remaining soup in small batches until smooth, (it helps to remove the center piece of the blender lid to allow steam to escape.) Once blended pour soup back into stock pot and stir in reserved beans.
• Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and pepper flakes. Serve with fresh grated Parmesan cheese on top.

ITALIAN BUTTERNUT SQUASH AND WHITE BEAN SOUP WITH GREENS

Steps:

• 1. Heat oil in large pot over medium heat until hot. Add onion and Italian seasoning; cook 3 minutes or until onion is slightly tender. 2. Add garlic; cook 30 seconds. Stir in broth, beans, squash, pepper and salt. Bring just to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally. 3. Stir in Swiss chard; cook 8 to 10 minutes or until squash and greens are tender.

CREAMY ITALIAN WHITE BEAN SOUP

Steps:

• In a large saucepan, heat oil. Cook onion and celery in oil for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring. Stir in beans, chicken broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes.
• With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside.
• In blender at low speed, blend remaining soup in small batches until smooth, (it helps to remove the center piece of the blender lid to allow steam to escape.) Once blended pour soup back into stock pot and stir in reserved beans.
• Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and remove from heat and serve with fresh grated Parmesan cheese on top.

CREAMY ITALIAN WHITE BEAN SOUP

Steps:

• In a large sauce pan heat oil. Cook onion and celery in oil for 5 to 8 minutes or until tender. Add garlic and cook for 30 minutes continually stirring. Stir in beans, chicken broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat and then simmer for 15 minutes. With slotted spoon remove 2 cups of the bean and vegetable mixture from soup ans set aside. In a blender at low speed, blend remaining soup in small batches until smooth (it helps to remove the center piece of the blender lid to allow steam to escape). Once blended pour soup back into stock pot and stir in reserved beans. Bring to a boil occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and remove from heat and serve with fresh grated Parmesan cheese on top.

ITALIAN ESCAROLE AND WHITE BEAN SOUP

Steps:

• Cook the pasta to al dente in a pot of salted water. Drain and set aside. Heat a large nonstick pot over medium heat. When hot, add the oil and onion and cook, stirring, until golden, 3 to 4 minutes. Add the broth and beans and bring to a boil. Season with black pepper to taste, and then add the escarole. Cook until the escarole wilts, about 15 minutes. To serve divide the cooked pasta among 6 serving bowls. Ladle the soup over the pasta, sprinkle with Parmesan, if desired, and serve.

ITALIAN WHITE BEAN SOUP

Steps:

• To cook the beans, follow the method page 110, adding the olive oil and a sachet made with the rosemary, thyme, sage, and garlic to the cooking liquid. (If using canned beans, skip this step.)
• To make the soup, heat the olive oil in a soup pot over medium heat, then add the onions, fennel, and a pinch of salt, and sauté until golden, about 4 minutes. Stir in the carrots, celery, potato, garlic, and 1/4 teaspoon of salt, then add the sage, thyme, and saffron and sauté until the vegetables are soft, about 15 minutes.
• Pour in 1/2 cup of the broth to deglaze the pot and cook until the liquid is reduced by half. Add the remaining 7 1/2 cups broth and the beans, then lower the heat and simmer until the vegetables are tender and the beans are heated through, about 10 minutes. Stir in the lemon juice, parsley, basil, and another 1/4 teaspoon of salt and serve right away.
• variation
• For a more southern Italian flair and some added lycopene, add 1 cup of canned diced tomatoes (drained) after you add the garlic. Since tomatoes are naturally acidic, skip the lemon juice.
• rebecca's notes
• This is a soup that swings well both ways, as a hearty soup or as a blended soup. If you serve it blended, top it with a generous amount of Parsley Basil Drizzle (page 187) for extra yum.
• storage
• Store in a covered container in the refrigerator for 5 to 7 days or in the freezer for up to 2 months.
• nutrition information
• (per serving)
• Calories: 275
• Total Fat: 4.5g (0.7g saturated, 3g monounsaturated)
• Carbohydrates: 48g
• Protein: 12g
• Fiber: 11g
• Sodium: 680mg