italian bean soup

This delicious bean soup is easy to make and you probably have most of the ingredients already in your pantry.

Italian Bean Soup

olive oil

C celery (chopped)

tsp garlic (minced (less if dried))

onion

T flour (I used whole wheat)

tsp thyme (dried)

tsp rosemary (dried)

bay leaves

clove

tsp salt

tsp pepper (fresh ground if possible)

vegetable broth

green baby lima beans (15 ounces, drained and rinsed)

red beans (15 ounces, drained and rinsed)

chickpeas (15 ounces, drained and rinsed)

tomato paste

C potato (chopped)

C carrots (sliced)

C barley

spinach leaves (optional but delicious!)

Prepare all your ingredients. Cook barley according to package directions.

In a stockpot, heat the oil over medium.

Sauté onions, celery, and garlic until soft. (Though not as good as fresh, you can still make this delicious Italian bean soup with dried garlic, dried onion, and dried celery.)

Add flour, stirring constantly about 30 seconds until combined.

Add rosemary, thyme, bay leaves, clove, and salt and pepper, stirring for about a minute.

Pour in vegetable broth and all the beans.

Add tomato paste and stir until combined.

Let the soup come to a boil, and then reduce heat to simmer, cooking for about 20 minutes.

Add potatoes and carrots and cook for about 15 minutes until tender.

Add barley and spinach and cook until the spinach is just wilted and the barley is warm, about 5 minutes.

Remove bay leaves.

Serve warm with a loaf of crusty bread or crackers.

Most warming and comforting pasta-and-bean meal of a soup, Instant Pot Pasta e Fagioli recipe should be on rotation in your kitchen. Known also as pasta fazool, this Italian stew-like soup is hearty, budget-friendly, vegetarian and vegan-friendly. Great for making ahead and freezing, too.

Instant Pot Pasta e Fagioli (Pasta &amp; Bean Soup)

yellow onion, finely chopped

carrots,

rib celery, finely chopped (about 1 cup chopped)

salt

garlic,

black pepper

chili flakes

Italian mixed herbs (or dried thyme

red pepper strips (like these) – optional!

cannellini beans

(15 ounces

tomatoes

Tuscan kale (cavolo nero), remove the tough stem first and diced

vegetable stock

water

parsley

lemon juice

Press Saute and allow the Instant Pot to heat up. Add the olive oil, chopped onion, carrot, celery and 1 teaspoon of salt. Cook, stirring a few times, for about 5-6 minutes, until the vegetables have softened. 

Add the garlic, pepper, chilli and herbs and stir through. Press Cancel to stop the Saute process.

Add the pasta, chopped kale, roasted red peppers and most of the beans. Reserve about 1/3 of the beans for later. 

Add the stock and canned tomatoes, stir through. Finally, add the 3 cups of water and stir well, scraping the bottom of the pot. 

Secure the lid and set to Pressure Cook/Manual for 4 minutes on High pressure. Due to the amount of liquid, the IP will take about 12-15 minutes to come to pressure and then the timer will begin.

Once the timer is done, leave undisturbed for 5 minutes and then release the pressure manually.

Open the lid and stir the soup. Scoop about a cup of the stock into a measuring jug or a bowl. Don&#8217;t worry if some of the vegetables or beans end up in the liquid. Add the reserved beans to the broth and puree using a blender or a food processor. This step is optional but adds amazing creaminess and body without using cream, cheese or flour.

Finally, pour in the pureed bean broth into the soup, along with lemon juice and stir through. Taste for salt and pepper and top with parsley. 

Serve with extra parsley on top and grated Parmesan cheese, if using. 

It didn't have quite enough broth for us so I think I'll cut macaroni down to 1 1/4 c next time. I added a little Better than Bullion to amp up the flavor of the broth. I didn't have kale so I added some fresh spinach after it was done. We had it with garlic bread and really enjoyed it!

A hearty and creamy white bean soup packed with protein and fiber! 

Tuscan White Bean Soup

shallots, finely chopped

garlic cloves, chopped

large carrot, chopped x

celery stalk, chopped

rosemary

herbs de provence (can sub some dried thyme

tsp red chili flakes (optional

salt & pepper

kale,

Heat the olive oil in a large pot then add the shallots and a pinch of salt letting cook on medium heat for 1-2 minutes, then add the garlic and cook for another minute. 

Add the chopped carrots and celery and cook on medium high heat for 5 minutes until the veggies are tender. 

Add the cannellini beans, sprig of rosemary, herbs de provence, chilli flakes,  vegetable broth brinigning everything to a boil, then reducing heat to low and covering to let simmer for 15 minutes. 

Remove the sprig of rosemary and transfer 1/3 of the soup to a blender (can alterntively use a hand blender) and blend until smooth. Add back to the soup and mix togehter. 

Add the kale to the soup and stir until wilted. 

Serve this soup with some freshly chopped herbs and a sprinkle of chili flakes if desired. 

Just made this soup. Thankfully had all the ingredients on hand since it was a last minute decision-what to cook..So fast and easy.  Delicious and comforting. Loved it!!

I will be doubling but most likely tripling this recipe next time I make it.  It was a family hit and my kids were upset when there weren't seconds to be had :) Thank you for the delicious recipe!

This is one of my new favorite soup recipes!! It was incredibly easy and perfect for meal prep! Sometimes it can be really hard to find healthy AND delicious recipes so this is going into my regular rotation and I've been sharing it with everyone! Packed with veggies and beans for good fiber and protein!

Sounds really good. Do you think spinach can sub for the kale ?

So easy and so tasty - made it with shallots, and used fresh spinach instead of kale. I didn't have Herbs de Provence on hand, so used Italian Seasoning.  Also added some cooked chicken at the end to make it a little more filling.  My husband  and I both loved it!

This recipe was very good. I added extra beans &amp; 2 cups of kale. It came out nice and creamy, delicious!

So simple, yet so delicious! Just made this for dinner tonight &amp; it turned out fabulous. Thank you for another wonderful dinner Jess. Xoxo.

It´s delicious, my husband and kids that are not vegetarian absolute loved it, it going to be one of our must soups.

https://content.jwplatform.com/videos/TgvylMMX.mp4

This Tuscan White Bean Soup is a simple and savoury vegetarian recipe that comes together in less than 30 minutes!

Tuscan white bean soup.mp4

The easiest 30-minute pasta fagioli soup made with sauteed veggies, borlotti beans (cranberry beans), tomato and of course pasta! It'so hearty, healthy and sooo&nbsp;flavourful.&nbsp;

Pasta Fagioli Soup

carrot

celery

red bell pepper

yellow (white) onion

garlic

oz borlotti beans (cranberry beans) (, canned or pre-cooked (800 grams))

pasta

chicken stock (or vegetable) ((1 litre))

oz (400 grams) canned plum tomatoes ((400 grams))

salt and pepper

Finely chop the carrot, celery, red bell pepper and onion. Saute the veg in a large pot with the olive oil for 5-10 minutes until soft, don&#x27;t let it brown. Chop the garlic and add it to the veg then saute for another 1-2 minutes.

Once all the veggies are soft add the chicken or vegetable stock and canned plum tomatoes. Bring it to a boil then turn down to a simmer for 10 minutes.

Add the half of the borlotti beans (cranberry beans) and simmer for 1-2 minutes then blitz around half of the soup for a smoother, thicker texture using an immersion (hand-held) blender.

Next, add the other half of the borlotti beans, pasta and simmer the soup for another 7-8 minutes or until the pasta is al dente and soup has thickened, serve.

Just came across your site looking for Italian Food to eat during the Winter Olympics "go Canada".  I have been browsing the site for 2 days now but this is the first recipe I made.  It turned out really good.  My daughter just finished her second helping.  It was filling and a perfect meal to have during the incoming blizzard we're getting.  Looking forward to trying more recipes from this site.

We've made this tonight as a team effort (housemate chops veg and serves, I do the pan-work :) ) - two very full and happy boys right here now - thanks for the inspiration.

Great recipe i like a thick pasta e fagiole, not soupy. I use tomato sauce instead ofcanned tomatoes.

This is one of my favorite soups! Thanks for this!

It's been a while since I made myself a big bowl of soup so I think it is time to fix that! :-) I've got some beens left, so it's time to use them in the best possible way!

This is such a comporting and hearty bowl of soup! I can't believe it's ready in only 30 minutes!

Mmmm Emily your pasta fagioli soup looks so hearty and tasty! I love all the pasta and vegetables in it, because it makes it so much more filling than just a regular bowl of soup. Perfect meal for wintertime!! :)

https://content.jwplatform.com/videos/EA2gkFwi.mp4

The easiest Pasta Fagioli Soup (pasta e fagioli) made with sauteed veggies, borlotti beans, tomato and of course pasta! This Italian soup is hearty, super comforting and so flavourful. Serve it with some crusty bread and a glass of vino.

Top 5 italian bean soup recipes from across the web

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Italian Bean Soup

Instant Pot Pasta e Fagioli (Pasta ...

Instant Pot Pasta e Fagioli (Pasta ...

Tuscan White Bean Soup

Pasta Fagioli Soup

Top 5 italian bean soup recipes from across the web

The most viewed italian bean soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Italian Bean Soup

Instant Pot Pasta e Fagioli (Pasta ...

Instant Pot Pasta e Fagioli (Pasta ...

Tuscan White Bean Soup

Pasta Fagioli Soup

The most viewed italian bean soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine