Italian Bean Soup
Cozy Up with a Bowl of Authentic Italian Bean Soup
There’s something incredibly comforting about a hearty bowl of soup, especially when it’s packed with flavor and tradition. Our Italian Bean Soup is a rustic and satisfying dish perfect for a chilly evening, a light lunch, or a comforting dinner. This isn’t just any bean soup; it’s a celebration of simple, fresh ingredients and classic Italian flavors.
This recipe leans on the beautiful simplicity of Italian cuisine. We’re talking fragrant garlic-infused olive oil, a mirepoix of onion, carrots, and celery, and a mix of dried Italian beans that create a wonderfully thick and flavorful broth. The addition of fresh thyme and basil elevates the soup to another level, while a small spiral pasta adds a delightful textural element.
What makes this soup special is the slow simmer. Allowing the beans to cook for a full hour ensures they become incredibly tender and release their full flavor into the broth. Don’t skip this step – it’s key to achieving that authentic Italian taste! The final touch of fresh basil right before serving brightens the entire dish.
Serve with a generous sprinkle of parmesan cheese and a side of crusty bread for dipping – it’s the perfect way to enjoy every last drop! This soup is also fantastic the next day, as the flavors meld together even more beautifully.
Frequently Asked Questions
Q: What type of beans are best for Italian Bean Soup?
A: We recommend a mixed Italian/minestrone bean mix. Cannellini, borlotti, and kidney beans all work wonderfully. You can also use a single type of bean if you prefer.
Q: Can I use canned beans instead of dried?
A: While you can use canned beans, the flavor won’t be as rich or complex. If you do, reduce the simmering time significantly and add the beans towards the end to prevent them from becoming mushy.
Q: Is this soup vegetarian/vegan?
A: This recipe is vegetarian. To make it vegan, simply omit the parmesan cheese.
Q: Can I make this soup in a slow cooker?
A: Yes! Sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the pasta during the last 30 minutes of cooking.
Q: Can I freeze this soup?
A: Absolutely! Allow the soup to cool completely before transferring it to freezer-safe containers. It will keep for up to 3 months. Be aware that the pasta may become slightly softer after freezing.
Italian Bean Soup
Ingredients
- 2 tblsp garlic olive oil
- 1 onion diced
- 2 carrots finely diced
- 2 celery finely diced
- 1 clove of garlic minced
- 1 cup mixed, dried Italian/minestrone bean mix
- 1 cup small spiral pasta
- 4 large stalks fresh thyme
- 1 bunch basil chopped
- 4 cups Vegetable stock
Instructions
- Add the oil, onion, garlic, carrot and celery and fry until softened.
- Rinse the beans and tie the thyme stalks together with cooking twine. Add the stock, thyme and dried beans and simmer for 1hr.
- Add the pasta and skim any scum that forms.
- Cook until both pasta and beans are tender and add the basil just before turning off the heat.
- Serve with a sprinkle of parmesan on top and crusty bread.
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