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Italian White Bean Soup Recipe

Italian White Bean Soup Recipe
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★★★★★

4.8 from 12 reviews

A comforting and hearty Italian White Bean Soup featuring creamy cannellini beans and tender potatoes simmered in savory vegetable broth, enhanced with a flavorful parsley dressing and a hint of red pepper flakes for warmth. Perfect for a nourishing meal served with crusty bread or croutons.

Ingredients

Scale

Soup

  • 1 tablespoon extra virgin olive oil
  • 1 onion, diced
  • 1 large garlic clove, minced
  • ¼ teaspoon red pepper flakes
  • 2 cans (14oz / 400 grams each) cannellini or other white beans, rinsed and drained
  • 1 (7oz / 200 grams) large potato, diced
  • 2 cups (480 ml) low sodium vegetable broth
  • ½ – ⅔ teaspoon salt, or according to taste
  • A few cracks of black pepper

Parsley Dressing

  • 2 tablespoons extra virgin olive oil
  • 1 handful Italian flat parsley (approximately 1 cup lightly packed), finely chopped or blended

Instructions

  1. Prep the Beans: Rinse your cannellini beans under running water and drain well to remove the cloudy liquid and excess sodium, ensuring a cleaner taste.
  2. Sauté Aromatics: In a large soup pot, heat 1 tablespoon plus ½ teaspoon of extra virgin olive oil gently over medium heat. Add the minced garlic, diced onion, and red pepper flakes. Sauté for about 4 minutes or until the onion softens and becomes translucent, releasing a fragrant base for your soup.
  3. Add Main Ingredients and Simmer: Stir in the rinsed white beans, diced potato, low sodium vegetable broth, salt, and a few cracks of black pepper. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cover the pot with a lid and let it cook for 15-20 minutes, stirring occasionally, until the potato becomes fork-tender.
  4. Adjust Seasoning and Consistency: Once the potatoes are tender, remove the soup from heat. Taste and adjust seasonings as needed, adding more salt or pepper. For a thinner soup consistency, add a little more vegetable broth.
  5. Make Parsley Dressing: Blend or finely chop the Italian flat parsley leaves and combine them with the remaining garlic if any was reserved (if not, just the parsley works). Stir in 2 tablespoons of extra virgin olive oil to create a fresh, herbaceous dressing that complements the soup.
  6. Serve: Ladle the soup into bowls. Place a small amount of the parsley dressing in the center of each bowl and gently stir to distribute the flavor. Finish with an extra sprinkle of red or black pepper flakes for added kick. Serve warm with crusty bread or croutons for a complete meal.

Notes

  • Leftovers: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
  • Freezing: This soup freezes well for up to 2 months. Divide into airtight containers, leaving about 1-inch headspace to allow for expansion.
  • Nutrition Disclaimer: Nutritional values are estimates based on an online calculator and should not replace professional dietary advice.
  • Serving Suggestion: Pair with crusty bread or homemade croutons to add texture and enhance your soup experience.

Nutrition

Keywords: Italian white bean soup, cannellini bean soup, vegetarian soup, hearty soup, parsley dressing, comfort food, easy soup recipe

Find it online: https://hannahdelgado.com/italian-white-bean-soup-recipe/