There’s something magical about a steaming bowl of Italian-style bean soup, the kind that warms you from the inside out without weighing you down. My version skips the pasta (trust me, you won’t miss it!) and lets the creamy cannellini beans and savory turkey bacon shine. I first fell in love with this soup during a chilly fall trip to Tuscany, where every nonna seemed to have her own secret version simmering on the stove. Back home, I spent years tweaking my recipe to capture that same rustic comfort, and now it’s my go-to when friends need nourishing meals or when I just crave a taste of Italy. The best part? It’s hearty enough to stand alone but simple enough for busy weeknights.
Why You’ll Love This Italian-Style Bean Soup without Pasta
Let me tell you why this soup has become my ultimate comfort food (and why you’ll adore it too!):
- Hearty but light: Creamy cannellini beans give it richness without the heaviness of pasta, it satisfies without that stuffed feeling
- Sneaky healthy: Packed with fiber, protein, and veggies, but tastes like a cozy restaurant dish
- Weeknight magic: Just dump, simmer, and forget, perfect for when you’re short on time but want real food
- Turkey bacon trick: Gives that smoky depth you crave, minus the grease of regular bacon
Honestly? Even my pasta-obsessed husband didn’t notice the missing noodles once he tasted it!
PrintHearty Italian-Style Bean Soup without Pasta in 6 Steps
A hearty Italian-style bean soup made without pasta, perfect for a comforting meal.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 mins
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Ingredients
- 2 cups dried cannellini beans, soaked overnight
- 4 cups vegetable broth
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 bay leaf
- 2 tbsp olive oil
- Salt and pepper to taste
- 4 slices turkey bacon, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add turkey bacon and cook until crispy. Remove and set aside.
- In the same pot, sauté onion, carrots, celery, and garlic until softened.
- Add soaked beans, vegetable broth, diced tomatoes, oregano, basil, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 1 hour or until beans are tender.
- Season with salt and pepper.
- Serve hot, topped with crispy turkey bacon.
Notes
- Soak beans overnight for best results.
- Use low-sodium broth to control salt levels.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg
Ingredients for Italian-Style Bean Soup without Pasta
Here’s everything you’ll need to make this soul-warming soup, and yes, every single ingredient matters! I’ve learned through trial and error that the right prep makes all the difference:
- 2 cups dried cannellini beans (soaked overnight, don’t skip this or you’ll be chewing forever!)
- 4 cups vegetable broth (low-sodium lets you control the saltiness)
- 1 onion, diced (I like yellow for sweetness, but white works too)
- 2 carrots, diced (about 1/4-inch pieces cook evenly)
- 2 celery stalks, diced (leaves and all, that’s where the flavor hides!)
- 3 garlic cloves, minced (fresh only, powder just won’t cut it here)
- 1 can (14 oz) diced tomatoes (with their juices for extra liquid gold)
- 1 tsp dried oregano (rub between your fingers first to wake it up)
- 1 tsp dried basil (or a handful of fresh if you’ve got it)
- 1 bay leaf (the unsung hero of Italian soups)
- 2 tbsp olive oil (for that authentic Italian start)
- Salt and pepper to taste (add gradually, you can always add more later)
- 4 slices turkey bacon, chopped (our sneaky substitute that adds smoky depth without the grease)
See? Nothing fancy, just good, honest ingredients that transform into something magical.
Equipment You’ll Need
Don’t worry, you won’t need any fancy gadgets for this cozy soup! Just grab:
- A large, heavy-bottomed pot (at least 5 quarts, this soup likes to bubble away)
- A sharp knife and sturdy cutting board (for all that veggie chopping)
- A wooden spoon (my trusty stirrer that never scratches the pot)
- A ladle (for serving up those generous portions)
That’s it! Now let’s get cooking.
How to Make Italian-Style Bean Soup without Pasta
Alright, let’s dive into the good stuff! This soup comes together like a cozy Italian hug, just follow these simple steps, and you’ll have a pot of comfort in no time:
- Heat things up: Warm 2 tbsp olive oil in your big pot over medium heat. Toss in the chopped turkey bacon and let it sizzle until crispy, about 5 minutes. Scoop it out with a slotted spoon (leave that flavorful oil behind!) and set it aside for later. (Pro tip: Don’t rush this step, that bacon adds SO much flavor!)
- Sweat the veggies: In that same glorious bacon-infused oil, toss in your diced onion, carrots, celery, and minced garlic. Stir occasionally for about 7 minutes until they soften and smell amazing, you’ll know it’s ready when the onions turn translucent.
- Bring on the beans: Drain your soaked cannellini beans and add them to the pot along with the vegetable broth, diced tomatoes (juice and all!), oregano, basil, and that trusty bay leaf. Give it a good stir to mix everything together.
- Simmer to perfection: Bring the soup to a boil, then immediately reduce the heat to low. Let it bubble gently for about 1 hour, no peeking for at least 30 minutes! The beans should be tender but not mushy when done. (Test one by squishing it gently between your fingers, it should give easily but still hold its shape.)
- Season with love: Fish out the bay leaf (it’s done its job!). Stir in the reserved crispy turkey bacon, then season with salt and pepper to taste. I always start with 1/2 tsp salt and go from there, remember, you can always add more!
- Serve it up: Ladle the soup into bowls while it’s piping hot. Watch how the creamy beans mingle with the rich broth and those little flecks of turkey bacon. Heavenly!
See? No fancy techniques, just good ingredients treated right. The secret is letting that soup simmer low and slow until the beans turn velvety and the flavors marry beautifully. Your kitchen will smell like an Italian countryside, I promise!
Tips for Perfect Italian-Style Bean Soup without Pasta
After making this soup more times than I can count, here are my hard-won secrets for perfection every single time:
- Overnight soak is non-negotiable: Forget quick-soak methods, dried beans need that full 8+ hour soak in cold water to cook evenly. (I set them to soak right after dinner so they’re ready by morning.)
- Low-sodium broth is your friend: Regular broth can make the soup too salty, especially with the turkey bacon. Start with low-sodium and adjust at the end, you can always add more!
- Don’t rush the simmer: That full hour is what transforms hard beans into creamy goodness. If they’re still firm, give them another 15 minutes and test again.
- Fresh herbs make magic: Swap dried basil for a handful of fresh at the end if you have it, the flavor bursts to life!
- Texture check: For thicker soup, mash a few beans against the pot with your spoon. For brothier soup, just add a splash more warm broth.
Trust me, these little touches take this soup from good to “can I have the recipe?” amazing!
Variations for Italian-Style Bean Soup without Pasta
One of my favorite things about this soup is how easily it adapts to what’s in your pantry! Here are my go-to twists when I’m feeling creative:
- Bean swap: Cannellini are classic, but Great Northern or navy beans work beautifully too, just keep that creamy texture
- Herb mix-up: Fresh rosemary or thyme instead of basil gives it a woodsy warmth
- Veggie boost: Toss in chopped kale or spinach during the last 10 minutes for extra greens
- Spice it up: A pinch of red pepper flakes adds a gentle kick
The base recipe is forgiving, make it your own! If you enjoy variations on bean soups, you might also like this Italian bean soup with garden herbs recipe.
Serving Suggestions
Oh, let me tell you how I love to serve this soup! A thick slice of crusty bread for dunking is mandatory in my house, it soaks up every last drop of that delicious broth. For brighter meals, I’ll pair it with a simple arugula salad dressed with lemon and olive oil. Sometimes I’ll even top bowls with a sprinkle of parmesan if I’m feeling fancy (though honestly, it’s perfect just as is). For more ideas on serving hearty meals, check out familytastes.com.
Storage and Reheating Instructions
This soup actually gets better the next day as the flavors meld! Let it cool completely, then store it in airtight containers, it’ll keep in the fridge for up to 3 days. For longer storage, freeze portions in freezer-safe bags (lay them flat to save space) for up to 2 months. When reheating, warm it gently on the stove with a splash of broth to loosen it up, microwaving can make the beans mushy. Pro tip: The turkey bacon stays crisper if you add it fresh when reheating! If you are looking for a similar soup made with canned beans, check out this creamy bean soup made from canned beans recipe.
Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on why this soup makes me feel good about eating it! Packed with protein from those creamy cannellini beans and loaded with fiber-rich veggies, it’s a nourishing bowl of comfort. Keep in mind that exact numbers can vary based on your specific ingredients, especially with things like turkey bacon brands or broth sodium levels. But trust me, when something tastes this good AND makes your body happy, that’s what I call a win-win!
Frequently Asked Questions
Over the years, I’ve gotten so many questions about this Italian-style bean soup, here are the ones that pop up most often with my tried-and-true answers:
Can I use canned beans instead of dried?
You can, but the texture won’t be quite the same! If you’re in a pinch, use 3 cans (15 oz each) of cannellini beans, drained and rinsed. Just simmer for 20 minutes instead of an hour. But honestly? That overnight soak makes the beans so velvety, it’s worth planning ahead!
What if my soup is too thin or thick?
No worries, soup is forgiving! For thinner soup, add 1/2 cup warm broth at a time. For thicker, mash some beans against the pot or let it simmer uncovered for 10 extra minutes.
Can I make it vegetarian?
Absolutely! Skip the turkey bacon and use 1 tsp smoked paprika instead for that smoky depth. I’ve done this for vegan friends and they raved about it. You might enjoy this smoky vegetarian bean soup recipe.
How do I know when the beans are done?
They should squish easily between your fingers but still hold their shape. Undercooked beans are gritty, while overcooked turn mushy, aim for that perfect creamy middle!
I’d love to hear how your Italian-style bean soup turns out! Leave a comment below or tag me on social media, nothing makes me happier than seeing your cozy soup creations. For another hearty, comforting option, try this hearty bean soup cold weather recipe.