34+ Taste Italian Bean Soup Recipes to Try This Winter

Italian bean soup is a beloved classic, renowned for its heartwarming flavors and nourishing qualities.

This traditional dish blends a variety of beans, fresh vegetables, and savory herbs to create a rich, flavorful broth that is perfect for any season.

Whether you are looking for a simple weeknight meal or a dish to serve to guests, Italian bean soup offers versatility and comfort.

In this blog post, we’ll explore several mouthwatering Italian bean soup recipes, each with its own unique twist.

These recipes are not only easy to prepare but also packed with nutrients, making them an excellent choice for a healthy yet satisfying meal.

34+ Taste Italian Bean Soup Recipes to Try This Winter

Italian bean soups are more than just a meal; they’re an experience of tradition, comfort, and wholesome ingredients.

Whether you prefer a classic minestrone or a Tuscan-inspired version with kale and beans, these soups are sure to please your palate.

Not only are they easy to prepare, but they also provide endless possibilities to suit your taste.

So, gather your ingredients, put on your apron, and get ready to enjoy a hearty bowl of Italian goodness. Buon appetito!

Tuscan White Bean Soup (Zuppa Toscana)

This hearty and flavorful soup features tender white beans, savory sausage, and fresh spinach, all simmered in a rich broth. It’s low in carbs but packed with nutrition, perfect for a keto-friendly lunch. The creamy texture comes from the beans, and the sausage adds a satisfying, savory flavor.

Ingredients:

• 2 cups cooked white beans (such as cannellini or Great Northern)
• 1 lb Italian sausage (preferably mild)
• 2 cups fresh spinach, chopped
• 4 cups chicken broth (low-sodium)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/2 cup heavy cream (optional for creaminess)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sausage and cook until browned, breaking it apart as it cooks.
2. Add the onion and garlic to the pot and sauté until fragrant and softened, about 3 minutes.
3. Pour in the chicken broth and bring to a boil. Lower the heat and let it simmer for 10 minutes.
4. Add the cooked white beans, spinach, thyme, salt, and pepper. Stir to combine and let it cook for another 5 minutes until the spinach is wilted.
5. For a creamier texture, stir in the heavy cream and let the soup simmer for another 2-3 minutes.
   This Tuscan White Bean Soup is the perfect meal for a low-carb keto lunch, balancing protein, fiber, and healthy fats. It’s filling and comforting, ideal for satisfying hunger without throwing you off your keto goals. The spinach adds a nutrient boost, and the sausage gives it a savory kick that will keep you coming back for more.

Italian Bean and Kale Soup

A light yet hearty soup that combines the richness of beans with the earthiness of kale. This Italian-inspired dish is packed with vitamins, fiber, and protein, making it a perfect keto-friendly lunch option. The savory broth and fresh vegetables create a flavorful base without compromising your low-carb needs.

Ingredients:

• 2 cups cooked white beans (such as cannellini beans)
• 3 cups kale, chopped
• 1/2 cup diced tomatoes (canned, no sugar added)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth (low-sodium)
• 1 tbsp olive oil
• 1 tsp oregano
• 1 tsp basil
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.
2. Add the diced tomatoes, beans, vegetable broth, oregano, and basil. Bring the soup to a boil, then reduce heat and simmer for about 15 minutes.
3. Stir in the chopped kale and simmer for an additional 10 minutes, or until the kale is tender.
4. Season with salt and pepper to taste. If desired, sprinkle with Parmesan cheese just before serving.

This Italian Bean and Kale Soup is a wholesome, low-carb keto lunch that is not only packed with flavor but also rich in nutrients. The kale provides a wonderful contrast to the creamy beans, while the Parmesan adds an extra layer of richness. This soup is filling, nutritious, and the perfect way to stay on track with your keto lifestyle without sacrificing taste or satisfaction.

Italian Bean Soup with Pesto and Zucchini Noodles

This Italian Bean Soup takes a fresh twist with zucchini noodles and homemade pesto, making it both low-carb and bursting with flavors. The combination of aromatic pesto, beans, and zucchini noodles creates a satisfying meal that feels indulgent while staying keto-friendly.

Ingredients:

• 2 cups cooked white beans (cannellini or Great Northern)
• 2 medium zucchinis, spiralized into noodles
• 1/2 cup pesto (store-bought or homemade)
• 4 cups chicken broth (low-sodium)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Add the onion and garlic, sautéing until softened, about 3 minutes.
2. Add the chicken broth and beans to the pot. Bring to a boil, then reduce the heat and simmer for about 10 minutes.
3. Stir in the zucchini noodles and cook for an additional 5 minutes until the noodles are tender but not mushy.
4. Remove the soup from heat and stir in the pesto until well combined.
   This Italian Bean Soup with Pesto and Zucchini Noodles is a delicious and inventive way to enjoy a low-carb meal. The zucchini noodles serve as a light, keto-friendly alternative to traditional pasta, while the beans offer protein and fiber. The pesto brings a fresh and aromatic flavor that ties everything together, making this soup a must-try for anyone looking for a satisfying, healthy lunch option that doesn’t break their keto lifestyle.

Italian Bean Soup with Spinach and Sausage

This Italian-inspired bean soup combines the heartiness of sausage, the freshness of spinach, and the creamy texture of beans, all while staying low-carb. With savory flavors from the sausage and a nutritious punch from the spinach, this soup is ideal for a filling, satisfying keto lunch.

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 2 cups cooked white beans (such as cannellini or navy beans)
• 2 cups fresh spinach, chopped
• 4 cups chicken broth (low-sodium)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried rosemary
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it apart into smaller pieces.
2. Add the onion and garlic, and sauté until softened and fragrant, about 4 minutes.
3. Pour in the chicken broth, cooked beans, and rosemary. Bring to a boil and reduce heat to a simmer for 10 minutes.
4. Add the chopped spinach and cook for an additional 5 minutes until wilted. Season with salt, pepper, and red pepper flakes if desired.
5. Serve hot, and enjoy this savory and satisfying keto-friendly soup.

This Italian Bean Soup with Spinach and Sausage is a comforting and filling meal, perfect for those following a keto lifestyle. The richness of the sausage pairs beautifully with the creamy beans, and the spinach adds a fresh contrast. With the added rosemary and optional red pepper flakes, this soup is packed with flavor, offering a satisfying lunch that fits into your low-carb plan.

Italian Bean Soup with Roasted Garlic and Tomatoes

vibrant and flavorful Italian Bean Soup blends roasted garlic and sun-dried tomatoes with hearty beans, creating a rich, savory base for your lunch. The soup is low-carb and packed with bold flavors, making it perfect for a cozy, keto-friendly meal.

Ingredients:

• 2 cups cooked white beans (such as cannellini beans)
• 1/2 cup sun-dried tomatoes, chopped
• 1 bulb garlic, roasted
• 4 cups vegetable broth (low-sodium)
• 1 medium onion, chopped
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Roast the garlic: Preheat the oven to 400°F (200°C). Cut the top off the garlic bulb, drizzle with olive oil, and wrap it in foil. Roast for 30 minutes or until soft.
2. Heat olive oil in a large pot over medium heat. Add the onion and sauté for 4-5 minutes until softened.
3. Squeeze the roasted garlic cloves into the pot and mash them with a spoon. Stir to combine.
4. Add the vegetable broth, sun-dried tomatoes, cooked beans, oregano, and crushed red pepper flakes. Bring to a boil, then simmer for 10-15 minutes.
5. Season with salt and pepper, and garnish with fresh basil before serving.

This Italian Bean Soup with Roasted Garlic and Tomatoes is a flavorful, low-carb dish that will leave you feeling nourished and satisfied. The roasted garlic imparts a deep, sweet richness, while the sun-dried tomatoes offer a tangy burst of flavor. With its savory broth and tender beans, this soup is a perfect keto lunch that offers both comfort and freshness.

Spicy Italian Bean Soup with Zucchini and Peppers

For those who enjoy a little heat, this Spicy Italian Bean Soup with Zucchini and Peppers combines beans, vibrant vegetables, and spicy Italian seasonings to create a flavorful low-carb lunch option. The kick from the red pepper flakes and the sweetness of the zucchini and peppers make this soup both satisfying and delicious.

Ingredients:

• 2 cups cooked white beans (such as cannellini or Great Northern beans)
• 2 medium zucchinis, diced
• 1 bell pepper, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth (low-sodium)
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp red pepper flakes (or more for extra heat)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for about 3 minutes until fragrant.
2. Add the zucchini and bell pepper to the pot and cook for 5-7 minutes until the vegetables are softened.
3. Stir in the cooked beans, chicken broth, oregano, and red pepper flakes. Bring the soup to a boil and then reduce to a simmer for 15 minutes.
4. Season with salt and pepper to taste, adjusting the heat by adding more red pepper flakes if desired.
5. Serve hot, garnished with fresh basil or parsley if preferred.

This Spicy Italian Bean Soup with Zucchini and Peppers is a perfect choice for those looking to spice up their low-carb lunch routine. The combination of beans, fresh vegetables, and spicy seasonings gives it a robust flavor that will keep your taste buds excited. It’s a filling and satisfying keto soup that is both comforting and bold, making it a great choice for a hearty yet low-carb meal.

Italian Bean Soup with Chicken and Sage

This Italian Bean Soup with Chicken and Sage offers a delightful blend of tender chicken, creamy beans, and aromatic sage, all simmered in a flavorful broth. It’s a perfect choice for a light yet filling keto lunch, with the sage adding a distinct, savory taste that elevates the entire dish.

Ingredients:

• 2 cups cooked white beans (such as cannellini beans)
• 2 boneless, skinless chicken breasts, cooked and shredded
• 4 cups chicken broth (low-sodium)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp fresh sage, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for about 4 minutes, until softened.
2. Add the chicken broth and cooked beans to the pot, stirring to combine. Bring to a boil, then reduce the heat and simmer for 10 minutes.
3. Stir in the shredded chicken and fresh sage, and cook for an additional 5 minutes.
4. Season with salt and pepper to taste. If desired, sprinkle with Parmesan cheese before serving.
5. Serve hot and enjoy a savory, protein-packed keto lunch.

This Italian Bean Soup with Chicken and Sage is a light yet hearty dish, perfect for staying on track with a keto lifestyle. The chicken adds a protein boost, while the beans provide fiber and creaminess. The sage offers a lovely, aromatic touch, making this soup feel both comforting and satisfying without the carbs.

Italian Bean Soup with Roasted Vegetables

This Italian Bean Soup with Roasted Vegetables combines the rich flavors of roasted vegetables and creamy beans, all simmered in a savory broth. It’s a keto-friendly lunch that’s packed with nutrients and offers a fulfilling, comforting meal without the carbs.

Ingredients:

• 2 cups cooked white beans (such as cannellini beans)
• 1 zucchini, sliced
• 1 bell pepper, diced
• 1 small eggplant, diced
• 1 tbsp olive oil
• 4 cups vegetable broth (low-sodium)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the zucchini, bell pepper, and eggplant in olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes, or until tender and slightly caramelized.
2. While the vegetables roast, heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 4 minutes until fragrant.
3. Add the vegetable broth, cooked beans, and roasted vegetables to the pot. Stir in the dried thyme and bring to a boil. Reduce the heat and simmer for 10 minutes.
4. Season with salt and pepper to taste. Serve warm for a wholesome, satisfying meal.

This Italian Bean Soup with Roasted Vegetables is a vibrant, nutrient-packed dish that is both low in carbs and rich in flavor. The roasted vegetables provide a deep, caramelized taste that blends wonderfully with the creamy beans, creating a comforting and hearty keto-friendly lunch. It’s a filling, satisfying way to enjoy the flavors of Italy while sticking to your keto goals.

Italian Bean and Spinach Soup with Lemon

Italian Bean and Spinach Soup with Lemon is a fresh, light, and tangy soup that combines the richness of beans with the vibrant flavor of spinach and a citrusy kick from lemon. Perfect for a keto-friendly lunch, it’s packed with antioxidants and flavors that make it both refreshing and satisfying.

Ingredients:

• 2 cups cooked white beans (such as cannellini beans)
• 3 cups fresh spinach, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth (low-sodium)
• 1 tbsp olive oil
• Juice and zest of 1 lemon
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 4 minutes.
2. Pour in the chicken broth, cooked beans, and oregano. Bring to a boil, then reduce the heat and simmer for 10 minutes.
3. Stir in the chopped spinach and cook for an additional 5 minutes until wilted.
4. Add the lemon juice and zest, and season with salt and pepper to taste.
5. Serve warm, garnished with extra lemon zest or a sprig of fresh oregano.

This Italian Bean and Spinach Soup with Lemon is a light, flavorful, and refreshing dish that is perfect for a low-carb keto lunch. The tangy lemon adds a burst of freshness that complements the creamy beans and hearty spinach, making this soup both vibrant and satisfying. It’s a simple yet elegant way to enjoy a keto-friendly, nutrient-packed meal.

Italian Bean Soup with Sausage and Cabbage

This Italian Bean Soup with Sausage and Cabbage is a hearty and comforting dish with rich, savory flavors. The combination of spicy sausage, tender cabbage, and creamy beans creates a satisfying soup that is low in carbs yet high in protein and fiber. It’s the perfect filling keto lunch option that will keep you energized throughout the day.

Ingredients:

• 1 lb Italian sausage (mild or spicy)
• 2 cups cooked white beans (such as cannellini beans)
• 2 cups cabbage, shredded
• 4 cups chicken broth (low-sodium)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes (optional for extra heat)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sausage and cook until browned, breaking it apart as it cooks.
2. Add the onion and garlic to the pot and sauté until softened, about 4 minutes.
3. Pour in the chicken broth, cooked beans, and oregano. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Stir in the shredded cabbage and cook for an additional 5-7 minutes until the cabbage is tender.
5. Season with salt, pepper, and red pepper flakes if desired. Serve hot.

This Italian Bean Soup with Sausage and Cabbage is the perfect combination of savory sausage and fresh, crunchy cabbage, balanced with the creaminess of the beans. It’s a filling and satisfying soup that’s not only keto-friendly but also packed with nutrients. The spice from the sausage and optional red pepper flakes adds a bold flavor, making this soup a perfect keto lunch to enjoy on a chilly day.

Italian Bean Soup with Mushrooms and Thyme

This Italian Bean Soup with Mushrooms and Thyme is a flavorful and earthy soup that combines the rich taste of mushrooms with the creamy texture of beans. The thyme brings a fragrant touch, making it a deliciously aromatic and comforting low-carb option for a keto lunch.

Ingredients:

• 2 cups cooked white beans (such as cannellini beans)
• 2 cups mushrooms, sliced (preferably cremini or white button mushrooms)
• 4 cups vegetable broth (low-sodium)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 4 minutes.
2. Add the sliced mushrooms to the pot and cook for another 5-7 minutes, until the mushrooms release their moisture and become tender.
3. Pour in the vegetable broth, cooked beans, and dried thyme. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

This Italian Bean Soup with Mushrooms and Thyme is a fragrant, low-carb soup that delivers deep umami flavors from the mushrooms and the earthy richness of the thyme. It’s a satisfying meal that fits perfectly within a keto lifestyle, offering plenty of fiber from the beans and nutrients from the mushrooms. This soup is a great option for anyone looking for a warm, hearty, and aromatic keto lunch.

Italian Bean Soup with Pesto and Cauliflower Rice

This Italian Bean Soup with Pesto and Cauliflower Rice is a creative, low-carb twist on traditional Italian bean soup. The addition of cauliflower rice makes it a perfect substitute for higher-carb grains, and the pesto adds a fresh, herby richness that elevates the entire dish. This keto-friendly soup is full of flavor and very filling.

Ingredients:

• 2 cups cooked white beans (such as cannellini beans)
• 2 cups cauliflower rice (fresh or frozen)
• 4 cups chicken broth (low-sodium)
• 1/2 cup pesto (store-bought or homemade)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for about 4 minutes until fragrant.
2. Pour in the chicken broth and bring it to a boil. Add the cooked beans and cauliflower rice, then reduce the heat and simmer for 10 minutes.
3. Stir in the pesto and mix well. Let the soup cook for an additional 5 minutes.
4. Season with salt and pepper to taste. Garnish with fresh basil or parsley before serving.

Italian bean soup while keeping it low-carb. The cauliflower rice offers a grain-free alternative to rice, and the pesto brings a fresh and vibrant flavor. This soup is a perfect, hearty keto lunch that’s both nutritious and satisfying.

Italian Bean Soup with Bell Peppers and Basil

This Italian Bean Soup with Bell Peppers and Basil combines the sweetness of bell peppers with the creaminess of white beans, creating a light yet hearty soup that’s low in carbs. The fresh basil adds a fragrant and aromatic touch, making it an ideal keto-friendly lunch option.

Ingredients:

• 2 cups cooked white beans (such as cannellini beans)
• 2 bell peppers (any color), diced
• 4 cups vegetable broth (low-sodium)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried basil
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant and softened, about 4 minutes.
2. Add the diced bell peppers to the pot and cook for 5-7 minutes until they begin to soften.
3. Pour in the vegetable broth and add the cooked beans, dried basil, and crushed red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Season with salt and pepper to taste. Serve warm, garnished with fresh basil leaves.

This Italian Bean Soup with Bell Peppers and Basil is a colorful, light, and flavorful soup perfect for a low-carb keto lunch. The bell peppers bring a natural sweetness that balances the creamy beans, and the fresh basil elevates the entire dish. It’s a fresh, aromatic, and satisfying soup that keeps you on track with your keto goals without sacrificing flavor.

Italian Bean Soup with Asparagus and Lemon

This Italian Bean Soup with Asparagus and Lemon is a bright, flavorful dish that combines the delicate flavor of asparagus with the creaminess of beans. The fresh lemon adds a zesty and refreshing touch, making this low-carb soup an ideal keto-friendly lunch for any season.

Ingredients:

• 2 cups cooked white beans (such as cannellini beans)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 4 cups chicken broth (low-sodium)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Juice and zest of 1 lemon
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté for about 4 minutes, until softened.
2. Add the chicken broth, cooked beans, and dried thyme. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Stir in the asparagus and cook for another 5-7 minutes, until the asparagus is tender.
4. Add the lemon juice and zest, and season with salt and pepper to taste.
5. Serve warm and enjoy a bright, tangy, and satisfying keto-friendly lunch.

This Italian Bean Soup with Asparagus and Lemon is the perfect light and refreshing keto lunch. The asparagus adds a fresh crunch, while the beans provide creaminess, and the lemon offers a bright and zesty flavor that ties everything together. This soup is both flavorful and low-carb, making it an ideal choice for those following a keto lifestyle.

ITalian Bean Soup with Roasted Tomatoes and Garlic

This Italian Bean Soup with Roasted Tomatoes and Garlic brings out the sweetness of roasted tomatoes and the depth of flavor from roasted garlic. The combination of beans and tomatoes creates a hearty, comforting soup that’s both filling and low in carbs. Perfect for a cozy keto-friendly lunch.

Ingredients:

• 2 cups cooked white beans (such as cannellini beans)
• 2 cups cherry tomatoes, halved
• 1 bulb garlic, roasted
• 4 cups vegetable broth (low-sodium)
• 1 medium onion, diced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp ground black pepper
• Salt to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes until tender and caramelized.
2. Roast the garlic: Cut the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for 30 minutes until soft.
3. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 4 minutes until softened.
4. Squeeze the roasted garlic cloves into the pot and mash them. Add the roasted tomatoes, cooked beans, vegetable broth, and oregano. Bring to a boil, then simmer for 10 minutes.
5. Season with salt and pepper to taste and serve warm, garnished with fresh basil.

This Italian Bean Soup with Roasted Tomatoes and Garlic is a savory and hearty low-carb soup that brings out the natural sweetness of the tomatoes and the depth of roasted garlic. The beans provide a creamy texture, while the fresh basil adds a fragrant touch. This soup is perfect for a cozy keto lunch, offering both comfort and flavor without compromising your carb goals.

Note: More recipes are coming soon