Nothing warms you up quite like a steaming bowl of my Hearty Italian White Bean Soup on a chilly day. This recipe has been my go-to comfort food for years, I first learned it from my neighbor Rosa, who swore by its power to cure winter blues. She wasn’t wrong! What makes this soup special isn’t just its rich flavor (though that’s amazing), but how simple ingredients transform into something magical with just a bit of patience.
I’ve made this soup dozens of times, for sick friends, busy weeknights, even fancy dinner parties where it somehow always steals the show. The secret? Those creamy white beans simmered with aromatic veggies and herbs until they practically melt in your mouth. Trust me, once you try this version, you’ll understand why it’s earned a permanent spot in my recipe rotation.
Why You’ll Love This Hearty Italian White Bean Soup
This soup is my ultimate crowd-pleaser for so many reasons:
- Nutritious – Packed with protein from the beans and vitamins from fresh veggies, it keeps you full and happy.
- Easy to make – Just chop, sauté, and let it simmer while the flavors deepen.
- Comfort in a bowl – The rich, savory broth and creamy beans feel like a warm hug.
- Perfect for chilly days – One bite and you’ll swear winter just got cozier.
Irresistible Hearty Italian White Bean Soup in 4 Simple Steps
A comforting and hearty Italian white bean soup that’s perfect for chilly days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Ingredients
- 2 cups dried white beans, soaked overnight
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 2 cups water
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 cups chopped kale
- 1 can diced tomatoes (14 oz)
- 4 slices turkey bacon, cooked and crumbled
Instructions
- Drain and rinse the soaked white beans.
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Add the soaked beans, vegetable broth, water, rosemary, thyme, and bay leaf. Bring to a boil.
- Reduce heat and simmer for 1 hour or until beans are tender.
- Stir in kale and diced tomatoes. Cook for another 10 minutes.
- Season with salt and pepper to taste.
- Serve hot, topped with crumbled turkey bacon.
Notes
- Soak the beans overnight for best results.
- You can use canned white beans if short on time. Adjust cooking time accordingly.
- For extra flavor, add a Parmesan rind while simmering.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 10mg
Ingredients for Hearty Italian White Bean Soup
Here’s everything you’ll need to make this soul-warming soup, I promise it’s all simple stuff you might already have:
- 2 cups dried white beans, soaked overnight (trust me, this makes all the difference)
- 1 tablespoon olive oil, my secret for that rich Italian flavor
- 1 onion, diced, yellow works best here
- 2 carrots, diced, don’t skip these, they add natural sweetness
- 2 celery stalks, diced, the classic Italian flavor base
- 3 garlic cloves, minced, because everything’s better with garlic
- 4 cups vegetable broth, homemade if you’ve got it
- 2 cups water, to get those beans perfectly tender
- 1 teaspoon each dried rosemary and thyme, the herb magic
- 1 bay leaf, my grandma’s secret weapon
- Salt and pepper to taste, go easy at first
- 2 cups chopped kale, stems removed, leaves roughly torn
- 1 can (14 oz) diced tomatoes, with their juices
- 4 slices turkey bacon, cooked and crumbled, for that smoky finish
How to Make Hearty Italian White Bean Soup
Okay, let’s get cooking! This soup comes together in simple steps, but each one builds those incredible flavors. Follow along and you’ll have the most comforting bowl of goodness ready in no time.
Preparing the Beans
First, drain and rinse those soaked white beans, this helps them cook evenly and reduces any bitterness. If you forgot to soak overnight (hey, it happens!), you can use 3 cans of rinsed white beans instead. Just add them later and reduce simmering time to 20 minutes.
Sautéing the Vegetables
Heat olive oil in your biggest pot over medium heat. Toss in the diced onion, carrots, and celery, we call this the “holy trinity” in my kitchen. Cook until they soften, about 5 minutes, stirring occasionally. When they start smelling amazing, add the minced garlic and cook just 1 minute more until fragrant (don’t let it burn!).
Simmering the Soup
Now add the soaked beans, vegetable broth, water, rosemary, thyme, and that magical bay leaf. Bring everything to a boil, then immediately reduce heat to low. Let it gently simmer uncovered for about 1 hour, the beans should become tender but not mushy. Stir occasionally and skim off any foam that forms on top.
Finishing Touches
When the beans are perfect, stir in the kale and diced tomatoes with their juices. Cook another 10 minutes until the kale wilts. Taste and season with salt and pepper, go easy at first, you can always add more. Ladle into bowls and top with crumbled turkey bacon for that irresistible smoky crunch!
Tips for the Best Hearty Italian White Bean Soup
After making this soup countless times, I’ve picked up some tricks that take it from good to wow:
- Soak those beans overnight, it really does make them creamier and easier to digest
- Toss in a Parmesan rind while simmering, it adds incredible depth (just fish it out before serving)
- Season gradually, the flavors develop as it cooks, so taste and adjust at the end
- Let it rest 10 minutes off heat before serving, the flavors marry beautifully
Ingredient Substitutions & Variations
Don’t stress if you’re missing something, this soup is super flexible! Swap dried beans for 3 cans of white beans (just rinse them first). No kale? Spinach or Swiss chard work great. For vegetarian versions, skip the turkey bacon and use vegetable broth, it’ll still taste amazing. Sometimes I add a pinch of red pepper flakes for heat when I’m feeling adventurous!
Serving Suggestions for Hearty Italian White Bean Soup
Oh, how I love serving this soup! My absolute must-have is a big hunk of crusty bread for dunking, that first bite where the broth soaks into the bread? Perfection. For extra flair, top each bowl with a shower of grated Parmesan and a drizzle of good olive oil. On nights I want something lighter, a simple side salad with lemon vinaigrette balances the meal beautifully. Pro tip: Leftovers taste even better the next day with some fresh toppings!
Storing and Reheating Hearty Italian White Bean Soup
This soup gets even better as leftovers, the flavors deepen overnight! Store cooled soup in airtight containers in the fridge for up to 4 days. When reheating, warm gently on the stove with a splash of water or broth to loosen it up. For freezing, skip the kale and add it fresh when reheating, frozen soup keeps beautifully for 2-3 months. Just thaw overnight in the fridge before warming!
Nutritional Information
Each generous bowl of this Hearty Italian White Bean Soup packs about 280 calories, with 15g protein to keep you satisfied and 12g fiber for gut health. You’re looking at 45g carbs (mostly from those wholesome beans) and just 6g fat, it’s comfort food that loves you back! Remember, these values can vary slightly based on your exact ingredients, especially the broth and turkey bacon brands you choose.
Frequently Asked Questions
I get asked about this soup all the time, here are answers to the most common questions that pop up:
Can I use canned beans instead of dried?
Absolutely! Swap the dried beans for 3 cans (drained and rinsed) of white beans. Just add them with the kale to prevent them getting too mushy, and simmer for only 20 minutes.
How do I make this completely vegetarian?
Easy peasy, just skip the turkey bacon and use vegetable broth. The soup still has amazing flavor from all those herbs and veggies. I sometimes add a splash of balsamic vinegar at the end for extra depth.
Does this soup freeze well?
Like a dream! Freeze before adding the kale (it gets soggy), then stir fresh kale in when reheating. Thaw overnight in the fridge and warm gently on the stove with a little extra broth.
What if I don’t have all the herbs?
No worries, use what you’ve got! Even just the bay leaf with some Italian seasoning works. My neighbor Rosa sometimes uses fresh sage from her garden instead of rosemary, and it’s delicious.
Can I make this in a slow cooker?
You bet! Sauté the veggies first for best flavor, then dump everything except kale and tomatoes into the slow cooker. Cook on low 6-8 hours, adding the kale and tomatoes in the last 30 minutes.
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