"Italian" Style 15 Bean Soup
A hearty Italian-style 15 bean soup packed with vegetables, herbs, and rich tomato flavors. Perfect for comforting family meals or gatherings, customizable with crusty bread.
Ingredients
- 4 cups mixed dry beans ⓘ
- 1 (No. 10) can tomato sauce ⓘ
- 1 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1 tablespoon lite soya sauce ⓘ
- water as needed ⓘ
- 1 tablespoon Italian seasoning ⓘ
- 6 pounds dried beans ⓘ
- 3 cups olive oil ⓘ
- 8 cloves garlic, peeled, mashed, and minced ⓘ
- 3 yellow onions, peeled and minced
- 1 large carrot, scraped and finely chopped ⓘ
- 1 celery stalk with leaves, chopped ⓘ
- 2 tablespoons balsamic vinegar or red wine vinegar ⓘ
- 2 cans crushed tomatoes, seeded and peeled ⓘ
- 4 chicken bouillon cubes
- 1 tablespoon dried oregano ⓘ
- 1 tablespoon dried basil ⓘ
- 1 tablespoon dried thyme ⓘ
- 1 tablespoon sugar ⓘ
- 1/4 cup fresh parsley, chopped ⓘ
Instructions
- In a pan, heat the olive oil.
- Saute the minced onions until slightly golden.
- Add the minced garlic and chopped celery; saute slightly.
- Bring a gallon of water to a boil.
- Add the largest dried beans to the boiling water.
- Simmer the beans, removing any scum that forms.
- After about 30 minutes, add the next size of beans.
- Continue adding beans until all types, including split peas and lentils, are incorporated.
- Skim off any scum that forms on the surface.
- Add the oil with onions, garlic, and celery to the simmering beans.
- Add the chopped carrots.
- Stir in the balsamic or red wine vinegar and the dried herbs and spices.
- Dissolve the chicken bouillon cubes in boiling water and add to the pot.
- Add the crushed tomatoes, avoiding seeds.
- Continue simmering until the beans are soft and the soup reaches desired thickness.
- If the soup becomes too thick, thin with additional chicken stock or water.
- Garnish with chopped fresh parsley and serve with crusty bread.
Tips & Substitutions
For a richer flavor, consider using homemade chicken stock instead of water for boiling the beans. If you don’t have a specific dried herb, feel free to substitute with Italian seasoning to simplify. You can also add diced pancetta or bacon for extra depth. Be sure to soak the beans overnight for quicker cooking. If you need a quicker version, canned beans may be used, though they won't have the same texture.
Serving Suggestions
Serve this hearty soup with a side of crusty bread for dipping. A sprinkle of freshly grated Parmesan cheese on top adds a delightful finish. This dish pairs beautifully with Italian recipes like Risotto Primavera, or you can complement it with a simple green salad for a balanced meal. For a more filling option, serve along with Chicken Cacciatore(Low-Fat).
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, add a splash of water or stock when warming on the stovetop to prevent sticking. This soup also freezes well; just let it cool completely before transferring to freezer-safe containers. Reheat directly from frozen on low heat until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of "Italian" Style 15 Bean Soup contains roughly 704 calories, with 22g protein, 153g carbohydrates, and 6g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (151% of the Daily Value), and vitamin C (97% of the Daily Value). Note that it is relatively high in sodium, at 1381mg per serving (60% 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 use canned beans instead of dried beans?
Yes, you can use canned beans for convenience. Drain and rinse them before adding to the soup. However, keep in mind that using dried beans provides a heartier texture and flavor. If using canned, reduce the cooking time as they only need to be heated through.
How can I make this soup vegetarian?
To make this soup vegetarian, simply omit the chicken bouillon cubes and replace them with vegetable broth or a vegetarian bouillon. This will maintain the flavor while keeping the dish plant-based. You can also add more vegetables for extra nutrition.
What can I add to spice it up?
If you like a bit of heat, consider adding crushed red pepper flakes or diced jalapeños while sautéing the vegetables. You can also serve the soup with a side of spicy Italian sausage to add some heat and flavor contrast.
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).