30+ Hearty Italian Bean Soup Recipes to Make Your Family Smile

Italian cuisine is renowned for its heartwarming dishes that are rich in flavor and history. One of the most comforting meals you’ll find in Italy is bean soup.

Whether it’s a rustic Tuscan bean soup, a vibrant minestrone, or a creamy white bean and sage delight, these soups offer a delicious way to embrace the simplicity and beauty of Italian cooking.

Beans are a staple ingredient in many Italian soups, known for their ability to add texture, nutrition, and a hearty, satisfying taste. If you’re looking to warm up during chilly evenings or simply enjoy a wholesome and flavorful meal, you’re in the right place!

This collection of 30+ Italian bean soup recipes features the best flavors from across Italy, showcasing the versatility of beans in everything from creamy purees to chunky vegetable-packed broths.

Whether you’re new to making soup or a seasoned home cook, these recipes offer something for everyone. From classic staples to unique regional variations, each recipe promises a bowl of comfort that captures the essence of Italian cuisine.

Grab your favorite beans, fresh vegetables, and herbs, and get ready to dive into the world of Italian bean soups that will keep you coming back for more!

30+ Hearty Italian Bean Soup Recipes to Make Your Family Smile

Italian bean soups are the perfect blend of simplicity, heartiness, and incredible flavor. With the variety of beans available and the flexibility of each recipe, you can enjoy a different take on this Italian classic every week.

Whether you’re after a light and healthy option or a rich and indulgent meal, there’s a soup here to suit your mood and taste.

As you try these 30+ Italian bean soup recipes, you’ll experience the magic of Italian cooking: meals made with love, fresh ingredients, and a dedication to great flavor.

So, gather your ingredients, fire up your stovetop, and enjoy the hearty goodness of these soups that are sure to become favorites in your kitchen!

Classic Italian Bean Soup (Minestrone di Fagioli)

This hearty and comforting Classic Italian Bean Soup is a staple in Italian kitchens. Packed with vegetables, white beans, and a flavorful broth, it’s perfect for any season. The soup combines a variety of fresh vegetables, such as carrots, celery, tomatoes, and spinach, with creamy beans like cannellini or great northern beans. A dash of olive oil, garlic, and Italian herbs makes it fragrant and delicious, while a sprinkle of Parmesan cheese adds richness.

Ingredients:

• 1 cup dried white beans (cannellini or great northern), soaked overnight
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 medium carrot, chopped
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 2 cups spinach, fresh or frozen
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Recipe:

1. Drain and rinse the soaked beans. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 3 minutes.
2. Add the carrot, celery, and zucchini, cooking for another 5 minutes until the vegetables begin to soften.
3. Stir in the diced tomatoes, vegetable broth, oregano, and basil. Bring the mixture to a simmer.
4. Add the beans to the pot, cover, and simmer for about 45 minutes to 1 hour, or until the beans are tender and the vegetables are cooked through.
5. Stir in the spinach and cook for another 5 minutes, allowing the greens to wilt.
6. Season with salt and pepper to taste.
7. Ladle the soup into bowls, and optionally top with grated Parmesan cheese before serving.

This classic Italian bean soup is a delightful way to incorporate wholesome ingredients into a delicious, easy-to-make meal. The combination of fresh vegetables and creamy beans creates a rich texture, while the Italian herbs give it a fragrant, Mediterranean twist. Perfect for a cozy dinner, this soup can be enjoyed on its own or served alongside crusty bread for an even more filling experience. The addition of Parmesan adds a finishing touch of umami, elevating the dish to a comforting masterpiece.

Tuscan Bean Soup (Zuppa di Fagioli alla Toscana)

Tuscan Bean Soup is a rustic, flavorful dish from the heart of Italy, where the combination of white beans, kale, and a savory broth takes center stage. Rich in nutrients and full of bold flavors, this soup is perfect for a healthy and satisfying meal. It uses cannellini beans, kale, and a touch of garlic and rosemary for an aromatic and delicious base. Olive oil and Parmesan cheese bring it all together, creating a cozy bowl of Italian goodness.

Ingredients:

• 2 cups dried cannellini beans, soaked overnight
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 tablespoon fresh rosemary, minced
• 6 cups vegetable broth
• 1 bunch kale, stems removed and leaves chopped
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Recipe:

1. Drain and rinse the soaked cannellini beans. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until fragrant and softened, about 3 minutes.
2. Add the carrots, celery, and rosemary, cooking for an additional 5 minutes until the vegetables begin to soften.
3. Pour in the vegetable broth, bring to a simmer, and add the beans. Cook for 45 minutes to 1 hour until the beans are tender and the vegetables are cooked through.
4. Stir in the chopped kale and red pepper flakes (if using), cooking for an additional 10 minutes until the kale has wilted and softened.
5. Season with salt and pepper to taste.
6. Serve hot, topped with a sprinkle of Parmesan cheese if desired.

Tuscan Bean Soup offers a taste of Italy with its wholesome, hearty ingredients. The earthy flavors of the beans and kale, paired with the aromatic rosemary and garlic, create a savory and satisfying dish. The rich vegetable broth ties everything together, while a sprinkle of Parmesan adds a finishing touch of flavor. Whether served as a main course or as a comforting starter, this soup is sure to be a favorite in your recipe collection, offering both nourishment and the authentic taste of Tuscany in every spoonful.

Italian Bean and Sausage Soup (Zuppa di Fagioli e Salsiccia)

Italian Bean and Sausage Soup is a robust and flavorful soup that combines the richness of sausage with the earthiness of beans. This comforting dish uses a hearty base of white beans, such as cannellini, and pairs them with Italian sausage, creating a savory and satisfying meal. The addition of tomatoes, garlic, and fresh herbs like thyme and bay leaves brings out the classic flavors of Italy. Perfect for cold evenings, this soup is a one-pot wonder that will fill you up with warmth and flavor.

Ingredients:

• 1 lb Italian sausage (mild or spicy), casing removed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 2 cups dried cannellini beans, soaked overnight
• 1 bay leaf
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• 1/4 cup grated Parmesan cheese (optional)

Recipe:

1. Drain and rinse the soaked beans. In a large pot, heat olive oil over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned, about 5-7 minutes.
2. Add the onion, garlic, carrots, and celery, cooking until the vegetables are softened, about 5 minutes.
3. Stir in the diced tomatoes, chicken broth, beans, bay leaf, and thyme. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 1 hour, until the beans are tender.
4. Season with salt and pepper to taste.
5. Serve the soup hot, garnished with fresh parsley and grated Parmesan cheese if desired.

Italian Bean and Sausage Soup is the epitome of comfort food, bringing together the savory flavors of sausage and beans in a rich, hearty broth. The combination of vegetables and aromatic herbs gives this soup a depth of flavor that is satisfying and nutritious. The addition of Parmesan and fresh parsley enhances the dish with a burst of freshness and umami. Whether enjoyed on a chilly evening or as a hearty lunch, this soup will provide you with the warmth and satisfaction of an authentic Italian meal, perfect for sharing with loved ones.

Italian White Bean and Kale Soup (Zuppa di Fagioli e Cavolo)

This Italian White Bean and Kale Soup is a nourishing, light yet filling dish that highlights the simplicity and freshness of Italian ingredients. Combining tender white beans with nutrient-packed kale, the soup is simmered in a vegetable broth with a touch of garlic, olive oil, and Italian herbs. It’s perfect for anyone looking for a healthy, flavorful meal. The addition of fresh lemon juice brightens the soup and makes it a great choice for any season.

Ingredients:

• 2 cups dried white beans (cannellini or navy), soaked overnight
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 medium carrot, diced
• 2 celery stalks, chopped
• 4 cups vegetable broth
• 1 bunch kale, chopped
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice
• Fresh parsley, chopped, for garnish

Recipe:

1. Drain and rinse the soaked beans. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until soft, about 3 minutes.
2. Add the carrot and celery, cooking for an additional 5 minutes until they begin to soften.
3. Pour in the vegetable broth, beans, thyme, and rosemary. Bring to a boil, then reduce to a simmer. Let cook for about 45 minutes, or until the beans are tender.
4. Stir in the chopped kale and cook for an additional 10 minutes, allowing the kale to wilt.
5. Season with salt and pepper to taste.
6. Finish with a squeeze of fresh lemon juice and garnish with chopped parsley before serving.

This Italian White Bean and Kale Soup offers a clean, healthy taste with minimal ingredients. The rich flavors of beans and the slight bitterness of kale balance perfectly with the depth of the vegetable broth and the brightness of lemon. The soup is both filling and nutritious, making it a fantastic meal for any time of year. The addition of fresh herbs enhances the soup’s aromatic qualities, while the simple preparation lets the flavors shine. A light yet hearty meal, it pairs beautifully with crusty bread and a sprinkle of Parmesan for an extra touch of Italian authenticity.

Italian Bean and Pasta Soup (Zuppa di Fagioli e Pasta)

Italian Bean and Pasta Soup, also known as “Pasta e Fagioli,” is a beloved comfort food in Italy. It combines the heartiness of beans with the chewiness of small pasta, creating a filling and satisfying dish. This variation features cannellini beans, tomatoes, garlic, and a variety of Italian herbs, simmered to perfection. A dash of Parmesan at the end adds a rich, savory finish. Ideal for a cozy family dinner, it’s a great way to enjoy the flavors of Italy in a simple, one-pot meal.

Ingredients:

• 1 cup dried cannellini beans, soaked overnight
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 cup small pasta (like ditalini or elbow macaroni)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley, chopped, for garnish

Recipe:

1. Drain and rinse the soaked beans. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 3 minutes.
2. Add the carrots and celery, cooking for another 5 minutes until the vegetables soften.
3. Stir in the diced tomatoes, vegetable broth, and beans. Bring to a simmer and cook for 45 minutes, until the beans are tender.
4. Add the pasta, basil, and oregano, cooking for an additional 10-12 minutes, or until the pasta is al dente.
5. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with grated Parmesan cheese and fresh parsley.

Italian Bean and Pasta Soup is a rich, flavorful dish that satisfies both hunger and taste buds. The combination of tender beans, hearty pasta, and savory broth makes it a well-rounded meal. The simplicity of the ingredients allows the true essence of the soup to shine, while the addition of Parmesan cheese and parsley at the end enhances the flavor and presentation. This soup is perfect for a family gathering or a cozy weeknight dinner, offering warmth and comfort in every bowl. It’s a versatile recipe that can easily be adapted with different pasta shapes or beans to suit your preferences.

Italian Bean and Sausage Stew (Stufato di Fagioli e Salsiccia)

Italian Bean and Sausage Stew is a rich, hearty dish that combines the savory goodness of Italian sausage with creamy beans and a robust tomato-based broth. It’s perfect for a satisfying dinner, especially during colder months. The flavors meld together beautifully as the sausage releases its spices, complementing the mildness of the beans and the sweetness of tomatoes. This stew is an Italian classic that is easy to prepare and perfect for feeding a crowd or enjoying leftovers the next day.

Ingredients:

• 1 lb Italian sausage (mild or spicy), casing removed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 bell pepper, chopped
• 2 medium carrots, diced
• 2 celery stalks, chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 2 cups dried cannellini beans, soaked overnight
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped (for garnish)

Recipe:

1. Drain and rinse the soaked cannellini beans. In a large pot, heat olive oil over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes.
2. Add the onion, garlic, bell pepper, carrots, and celery. Cook until softened, about 5 minutes.
3. Stir in the diced tomatoes, chicken broth, beans, bay leaf, and thyme. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour, until the beans are tender.
4. Season with salt and pepper to taste.
5. Serve the stew hot, garnished with chopped basil.

Italian Bean and Sausage Stew is the definition of comfort food. The savory sausage infuses the soup with rich flavors, while the creamy beans absorb all the aromatic spices from the broth. The sweetness from the vegetables and the tanginess of the tomatoes balance perfectly with the meaty texture of the sausage. It’s a delicious and satisfying dish that can be enjoyed by the whole family. Whether served as a standalone meal or with a side of rustic bread, this stew will quickly become a favorite in your recipe repertoire. The hearty ingredients make it ideal for a filling dinner that will warm you up from the inside out.

Italian Bean and Spinach Soup (Zuppa di Fagioli e Spinaci)

This Italian Bean and Spinach Soup is a light yet hearty meal that beautifully combines the delicate flavors of spinach and beans with a savory broth. The earthy beans provide a creamy texture, while the spinach adds a burst of freshness and color. With minimal ingredients like garlic, onion, and herbs, this soup is perfect for those looking for a quick, healthy, and flavorful dish. Ideal for any season, it’s a simple, nutrient-packed option that is sure to satisfy.

Ingredients:

• 2 cups dried cannellini beans, soaked overnight
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 bunch fresh spinach, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Grated Parmesan cheese (optional, for serving)

Recipe:

1. Drain and rinse the soaked beans. In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté until softened, about 4 minutes.
2. Pour in the vegetable broth and add the beans. Bring to a boil, then lower the heat and simmer for 45-50 minutes, or until the beans are tender.
3. Add the chopped spinach, oregano, and thyme. Cook for another 5-7 minutes, until the spinach has wilted.
4. Season with salt and pepper to taste, and finish with a squeeze of fresh lemon juice for brightness.
5. Serve the soup hot, topped with a sprinkle of grated Parmesan cheese if desired.

This Italian Bean and Spinach Soup is a light, flavorful dish that delivers both freshness and heartiness. The combination of tender beans, fragrant herbs, and vibrant spinach makes for a nutrient-dense meal that’s perfect for lunch or dinner. The lemon juice at the end adds a refreshing zing, while the optional Parmesan provides a creamy, salty contrast. This simple recipe can be made in under an hour and is a great way to enjoy a comforting Italian-inspired dish that’s both healthy and satisfying.

Italian Bean and Potato Soup (Zuppa di Fagioli e Patate)

This Italian Bean and Potato Soup is a warm, comforting dish that combines creamy beans with soft potatoes in a flavorful, herb-infused broth. The hearty vegetables and beans create a rich, filling soup perfect for chilly evenings. The addition of garlic and rosemary enhances the depth of flavor, making this an Italian classic. Simple, wholesome ingredients come together for a delicious meal that is both satisfying and nourishing.

Ingredients:

• 2 cups dried white beans (such as cannellini or great northern), soaked overnight
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 large potatoes, peeled and diced
• 6 cups vegetable or chicken broth
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Recipe:

1. Drain and rinse the soaked beans. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the diced potatoes and cook for another 5 minutes, allowing them to lightly brown.
3. Pour in the broth, beans, rosemary, and bay leaf. Bring to a boil, then reduce to a simmer. Let cook for 45-50 minutes, or until the beans and potatoes are tender.
4. Remove the bay leaf, and season with salt and pepper to taste.
5. Serve the soup hot, garnished with fresh parsley.

Italian Bean and Potato Soup is a simple, rustic dish that celebrates the comforting qualities of Italian cuisine. The beans provide a creamy base, while the potatoes add substance and texture. Rosemary and garlic lend their aromatic flavors to the broth, making each spoonful satisfying and full of depth. This soup is perfect for a cozy meal, and it pairs wonderfully with a slice of crusty bread for dipping. It’s an easy-to-make dish that is both filling and nourishing, making it an ideal choice for family dinners or meal prep.

Italian Bean and Roasted Tomato Soup (Zuppa di Fagioli e Pomodori Arrostiti)

This Italian Bean and Roasted Tomato Soup combines the sweetness of roasted tomatoes with the creaminess of beans in a rich, savory broth. Roasting the tomatoes first intensifies their flavor, creating a depth of taste that infuses the soup. Paired with tender beans and aromatic garlic, this soup is full of rich Italian flavors. It’s a perfect option for a comforting, vegetarian meal that can easily be made ahead of time and enjoyed throughout the week.

Ingredients:

• 4 cups cherry tomatoes or roma tomatoes, halved
• 2 tablespoons olive oil, divided
• 2 cups dried cannellini beans, soaked overnight
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 6 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves, chopped (for garnish)

Recipe:

1. Preheat the oven to 400°F (200°C). Spread the halved tomatoes on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast for 20-25 minutes, until the tomatoes are caramelized and soft.
2. Drain and rinse the soaked beans. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
3. Stir in the roasted tomatoes, vegetable broth, basil, and oregano. Bring to a simmer and cook for 40-45 minutes, until the beans are tender.
4. Using an immersion blender, blend the soup partially for a creamier texture (or blend in batches if you don’t have an immersion blender).
5. Season with salt and pepper to taste, and garnish with fresh basil leaves before serving.

Italian Bean and Roasted Tomato Soup is a wonderful combination of deep, roasted tomato flavor and the creamy texture of beans. The roasting process intensifies the natural sweetness of the tomatoes, adding a unique richness to the soup. Blending the soup partially creates a smooth, velvety texture, while still leaving chunks of tomato and bean for added depth. This soup is ideal for a vegetarian meal and makes for a hearty, satisfying dish that can be enjoyed with crusty bread or a drizzle of olive oil. Whether served as a starter or a main course, it’s a comforting and flavorful way to experience the best of Italian ingredients.

Italian Bean and Sausage Soup (Zuppa di Fagioli e Salsiccia)

This Italian Bean and Sausage Soup is a savory, satisfying dish that pairs the rich flavors of Italian sausage with creamy beans and vegetables. The combination of the slightly spicy sausage and tender beans creates a comforting and hearty meal. With a few simple ingredients, this soup is an excellent choice for colder months when you crave a filling, flavorful dish. A bit of rosemary and garlic enhance the natural flavors, while the addition of tomato paste rounds out the richness of the broth.

Ingredients:

• 1 lb Italian sausage, casings removed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 cups dried white beans (such as cannellini or great northern), soaked overnight
• 6 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 bunch kale or spinach, chopped (optional)
• Fresh parsley, chopped (for garnish)

Recipe:

1. Heat the olive oil in a large pot over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 7-10 minutes.
2. Add the chopped onion and garlic to the pot, sautéing until softened, about 5 minutes.
3. Stir in the soaked beans, chicken broth, diced tomatoes, tomato paste, and rosemary. Bring to a boil, then reduce to a simmer. Let cook for 45-50 minutes, or until the beans are tender.
4. If using kale or spinach, add it to the pot in the last 10 minutes of cooking, letting it wilt into the soup.
5. Season with salt and pepper to taste, and serve hot, garnished with fresh parsley.

Italian Bean and Sausage Soup is a rich, flavorful dish that brings together the savory depth of sausage with the heartiness of beans and vegetables. The addition of tomato paste and diced tomatoes adds a satisfying tanginess, balancing the richness of the sausage. The kale or spinach (optional) offers a pop of color and a boost of nutrients. This is a perfect meal for a cozy night in, offering warmth and comfort with every bite. Whether enjoyed with crusty bread or a sprinkle of Parmesan, it’s a dish the whole family will love.

Italian White Bean and Leek Soup (Zuppa di Fagioli Bianchi e Porri)

This elegant Italian White Bean and Leek Soup combines tender white beans with the subtle sweetness of leeks, creating a silky, delicate broth that’s perfect for a light yet satisfying meal. The addition of fresh thyme and garlic enhances the natural flavors of the beans, while the smooth texture of the soup makes it incredibly comforting. This soup is perfect for a spring or fall meal when you want something fresh yet hearty, and it’s easy to make in under an hour.

Ingredients:

• 2 cups dried white beans (such as cannellini or navy beans), soaked overnight
• 2 tablespoons olive oil
• 2 leeks, cleaned and sliced
• 2 garlic cloves, minced
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh thyme or parsley for garnish

Recipe:

1. Drain and rinse the soaked beans. In a large pot, heat olive oil over medium heat. Add the sliced leeks and garlic, and sauté until soft and fragrant, about 5 minutes.
2. Add the soaked beans and vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer. Cook for 45-50 minutes, or until the beans are tender.
3. Season with dried thyme, salt, and pepper. Use an immersion blender to partially blend the soup for a creamy texture, leaving some beans whole for added texture.
4. Stir in the lemon juice to brighten the flavors. Adjust seasoning to taste.
5. Serve the soup hot, garnished with fresh thyme or parsley.

Italian White Bean and Leek Soup is a light and creamy dish with a gentle, aromatic flavor. The smooth, slightly creamy texture of the white beans combined with the delicate sweetness of the leeks makes this soup an elegant yet simple dish. The fresh lemon juice adds a zesty finish, brightening the natural flavors. Whether served as a starter or a light lunch, this soup is perfect for those seeking a comforting meal that is also light and nourishing. It’s a wonderful example of how simple ingredients can come together to create something truly special.

Italian Bean and Broccoli Rabe Soup (Zuppa di Fagioli e Cime di Rapa)

This Italian Bean and Broccoli Rabe Soup is a robust and flavorful dish that combines the earthy bitterness of broccoli rabe with creamy beans and a fragrant broth. The addition of garlic and red pepper flakes brings a slight heat to the soup, while the beans add a creamy texture, making it both satisfying and hearty. Perfect for chilly evenings, this soup is packed with nutrients and is a great way to incorporate more greens into your diet while still enjoying the rich flavors of traditional Italian soups.

Ingredients:

• 2 cups dried cannellini beans, soaked overnight
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 6 cups vegetable broth
• 1 bunch broccoli rabe, chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh lemon juice (optional)
• Grated Parmesan cheese for garnish (optional)

Recipe:

1. Drain and rinse the soaked beans. In a large pot, heat olive oil over medium heat. Add the garlic and red pepper flakes, sautéing until fragrant, about 2 minutes.
2. Add the soaked beans and vegetable broth to the pot. Bring to a boil, then lower the heat and simmer for 45-50 minutes, or until the beans are tender.
3. Stir in the chopped broccoli rabe and oregano, cooking for another 10 minutes until the broccoli rabe is tender.
4. Season with salt and pepper to taste, and finish with a squeeze of fresh lemon juice to brighten the soup.
5. Serve the soup hot, topped with a sprinkle of Parmesan cheese if desired.

Italian Bean and Broccoli Rabe Soup is a flavorful, hearty dish that is both nutritious and satisfying. The slight bitterness of the broccoli rabe complements the creamy beans and savory broth, making each spoonful a delightful experience. Red pepper flakes add a gentle warmth, and the optional squeeze of lemon juice helps to balance the flavors with a refreshing tang. This soup is perfect for anyone looking for a meal that is both comforting and packed with nutrients. It’s a great option for meal prepping or enjoying as a light dinner, especially when paired with a slice of rustic bread.

Italian Tuscan Bean Soup (Zuppa Toscana con Fagioli)

This Tuscan-inspired Italian Bean Soup features the perfect blend of creamy white beans, tender vegetables, and a rich broth, all flavored with garlic, rosemary, and a hint of tomato. Traditionally made with cannellini beans, this hearty soup also includes a touch of pancetta or bacon for an added savory depth. The soup is a perfect balance of earthy, rich flavors with just the right amount of zest from the herbs and tomato. Whether enjoyed on a cold winter day or served as a comforting meal, this soup is sure to satisfy.

Ingredients:

• 2 cups dried cannellini beans, soaked overnight
• 2 tablespoons olive oil
• 4 oz pancetta or bacon, diced
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon dried rosemary
• 6 cups chicken broth
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Recipe:

1. Drain and rinse the soaked beans. In a large pot, heat olive oil over medium heat. Add the pancetta or bacon and cook until crispy, about 5-7 minutes.
2. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
3. Stir in the diced tomatoes, rosemary, and soaked beans. Add the chicken broth and bring to a boil.
4. Reduce the heat to a simmer and cook for 45 minutes to 1 hour, or until the beans are tender and the flavors have melded together.
5. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.

Italian Tuscan Bean Soup is a rich, hearty dish that brings the essence of Tuscany to your kitchen. The pancetta or bacon adds a smoky, savory element that complements the creamy beans and fragrant herbs. With its balance of flavors and textures, this soup is both comforting and satisfying. It’s an excellent choice for a weeknight meal or a special gathering, and it pairs wonderfully with a slice of rustic Italian bread to soak up the flavorful broth.

Italian Bean Soup with Pesto (Zuppa di Fagioli con Pesto)

This Italian Bean Soup with Pesto is a delightful fusion of creamy white beans and a burst of flavor from fresh basil pesto. The pesto, made with garlic, fresh basil, pine nuts, Parmesan, and olive oil, gives the soup a vibrant, herbaceous kick. The soup is simple yet elegant, with the beans acting as a smooth base that carries the richness of the pesto and the savory depth of the broth. This soup is perfect for those who want a light yet filling meal with a fresh twist.

Ingredients:

• 2 cups dried white beans (such as cannellini or navy beans), soaked overnight
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 6 cups vegetable broth
• 1/2 cup fresh pesto (store-bought or homemade)
• Salt and pepper to taste
• Fresh Parmesan cheese for garnish (optional)

Recipe:

1. Drain and rinse the soaked beans. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
2. Stir in the soaked beans and vegetable broth, bringing the mixture to a boil. Reduce the heat to a simmer and cook for 45-50 minutes, or until the beans are tender.
3. Once the beans are cooked, stir in the pesto and cook for an additional 5 minutes to allow the flavors to combine.
4. Season with salt and pepper to taste. Serve hot, topped with freshly grated Parmesan cheese if desired.

Italian Bean Soup with Pesto is a fresh and vibrant twist on the classic bean soup. The addition of pesto elevates the dish, infusing the soup with a fragrant burst of basil and garlic. The creamy beans and savory broth provide a perfect backdrop for the pesto’s bold flavors. This soup is an ideal choice for a light but satisfying meal, and it’s especially perfect when you want something that is both comforting and full of fresh, bright flavors. A sprinkle of Parmesan finishes the dish off beautifully, adding a final touch of richness.

Italian Minestrone Bean Soup (Minestrone con Fagioli)

Minestrone Soup is a quintessential Italian dish, and when made with beans, it becomes a wholesome and nutritious meal. This version of the traditional minestrone combines a variety of fresh vegetables, such as carrots, celery, and zucchini, with creamy beans and pasta, all simmered in a rich tomato-based broth. The soup is flavored with garlic, basil, and oregano, creating a robust, flavorful dish. Perfect for a filling lunch or dinner, this minestrone is a delicious way to enjoy a variety of vegetables while savoring the comforting flavors of Italy.

Ingredients:

• 2 cups dried cannellini beans, soaked overnight
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1/2 cup small pasta (such as ditalini or elbow macaroni)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh Parmesan cheese for garnish (optional)

Recipe:

1. Drain and rinse the soaked beans. In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery, and cook until softened, about 5-7 minutes.
2. Stir in the zucchini and garlic, cooking for an additional 2-3 minutes until fragrant.
3. Add the diced tomatoes, soaked beans, vegetable broth, basil, and oregano. Bring to a boil, then reduce to a simmer. Cook for 45 minutes, or until the beans are tender.
4. Stir in the pasta and cook for an additional 10-12 minutes, or until the pasta is al dente.
5. Season with salt and pepper to taste. Serve the soup hot, garnished with freshly grated Parmesan cheese.

Italian Minestrone Bean Soup is a hearty, nutritious dish that’s packed with vegetables, beans, and pasta. The variety of fresh ingredients and the deep flavors from the broth make this soup incredibly satisfying. It’s a perfect meal for any time of year, as it can be light and refreshing in the warmer months or more substantial when you’re craving comfort food. Whether served with a piece of crusty bread or topped with a sprinkle of Parmesan, this minestrone is sure to be a family favorite.

Note: More recipes are coming soon!