Description
This no-frills Italian White Bean Soup is simple, hearty, and boldly flavored. Thick, garlicky, spicy, and nourishing, it makes a wholesome and comforting meal when paired with crusty bread.
Ingredients
1 tablespoon extra virgin olive oil
1 onion, diced
1 large garlic clove, minced
1/4 teaspoon red pepper flakes
2 cans (14oz/400g each) cannellini or other white beans
1 (7oz/200g) large potato, diced
2 cups (480 ml) low sodium vegetable broth
1/2 – 2/3 teaspoon salt, or to taste
Black pepper, to taste
Parsley Dressing:
2 tablespoons extra virgin olive oil
1 handful Italian flat-leaf parsley (1 cup lightly packed)
Instructions
1. Rinse beans under running water and drain.
2. In a large soup pot, heat olive oil and sauté garlic, onion, and red pepper flakes for 4 minutes until onion softens.
3. Add beans, diced potato, broth, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 15–20 minutes, stirring occasionally, until potatoes are fork-tender.
4. Adjust seasoning with more salt if needed. Add extra broth for a thinner consistency.
5. For the parsley dressing, finely chop or blend parsley with garlic, then stir in olive oil.
6. To serve, ladle soup into bowls, add a spoonful of parsley dressing, stir gently, and finish with extra pepper. Serve with crusty bread or croutons.
Notes
This soup keeps in the fridge for 3–4 days or can be frozen for up to 2 months.
Add more broth for a lighter texture, or keep it thick for a hearty consistency.
For extra flavor, garnish with a drizzle of olive oil or additional chili flakes before serving.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 247
- Sugar: 2g
- Sodium: 304mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg