Italian Bean Soup
A hearty Italian Bean Soup packed with vegetables, white beans, and spinach, flavored with basil and Parmesan, perfect for a comforting and nutritious meal.
Ingredients
- 2 medium celery stalks, diced ⓘ
- 2 medium carrots, sliced ⓘ
- 1 medium onion, diced ⓘ
- 1 medium zucchini, diced ⓘ
- 2 (16 oz.) cans white kidney beans ⓘ
- 1 Tbsp. olive oil ⓘ
- 1/2 tsp. dried basil ⓘ
- 1/4 tsp. pepper ⓘ
- 16 oz. can stewed tomatoes ⓘ
- 14 oz. can chicken broth
- 1/2 bunch spinach, chopped ⓘ
- grated Parmesan cheese
Instructions
- In a 5-quart Dutch oven over medium-high heat, heat the olive oil and sauté the diced celery, sliced carrots, diced onion, diced zucchini, and pepper until vegetables are tender and begin to brown, about 15 minutes.
- Stir in the stewed tomatoes, chicken broth, chopped spinach, white beans, and 2 cups of water.
- Bring the mixture to a boil over high heat.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Spoon the soup into large bowls, sprinkle with grated Parmesan cheese, and serve.
Tips & Substitutions
For added depth of flavor, consider sautéing minced garlic with the vegetables. If you don't have white kidney beans, any canned bean such as cannellini or navy beans will work well. Fresh herbs like thyme or parsley can be used instead of dried basil for a fresher taste. Adjust the seasoning based on your preference, especially if you enjoy a bit of heat.
Serving Suggestions
Serve the Italian Bean Soup with a slice of crusty bread or a side salad for a complete meal. A sprinkle of fresh herbs like parsley or basil before serving can enhance its presentation. This soup pairs beautifully with Chicken Parmesan(Quick, For The Working Woman) for a hearty dinner or can be enjoyed as a light lunch.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm the soup on the stovetop over medium heat until heated through, adding a splash of water or broth if it thickens too much. This soup also freezes well; just ensure to leave out the cheese until serving.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Bean Soup contains roughly 1715 calories, with 17g protein, 88g carbohydrates, and 147g fat. It is an excellent source of vitamin C (53% of the Daily Value), protein (35% of the Daily Value), and iron (31% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1088mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegetarian?
Yes, simply substitute the chicken broth with vegetable broth to keep it vegetarian-friendly. The rest of the ingredients remain the same, ensuring you still enjoy a hearty and nutritious soup.
How can I make this soup spicier?
To add some heat, you can include red pepper flakes when sautéing the vegetables or stir in some diced jalapeños along with the other ingredients. Adjust the amount based on your heat preference.
Can I use dried beans instead of canned?
Absolutely! If using dried beans, soak them overnight and cook them separately until tender before adding them to the soup. You may need to adjust the liquid in the recipe since dried beans absorb more water.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).