There’s something magical about a pot of Italian bean soup bubbling away on the stove, the way the garlic and rosemary fill your kitchen with that unmistakable “come eat me” aroma. I learned this recipe from my neighbor Rosa back in Florence, who swore by two things: soaking your beans overnight (“Patience, bambina!”) and finishing each bowl with a generous swirl of grassy, golden olive oil. That final drizzle? Absolute perfection. It transforms a simple peasant dish into something truly special.
This soup has become my go-to comfort food during chilly nights, hearty enough to satisfy but light enough that you don’t feel weighed down. The cannellini beans create this velvety texture that’s just… wow. And the best part? It’s one of those forgiving recipes where you can toss in whatever veggies need using up from your fridge. Though I’ll let you in on Rosa’s secret, never skip the holy trinity of onion, carrot, and celery. That’s what gives it that authentic Italian soul.
Why You’ll Love This Italian Bean Soup with Olive Oil Finish
Oh, where do I even start? This soup is my everything when I need a bowl of comfort that won’t weigh me down. Here’s why it’ll become your new favorite too:
- Hearty but not heavy, Those creamy cannellini beans give you that satisfying protein punch without leaving you in a food coma
- Vegetarian magic, Even my meat-loving husband goes back for seconds (don’t tell him it’s meatless!)
- Simple ingredients, Just pantry staples and fresh veggies, no fancy shopping required
- That olive oil moment, The final drizzle of good EVOO is like a flavor explosion that ties everything together
- Better next day, If you can resist eating it all, the flavors deepen beautifully overnight
Honestly? It’s the kind of soup that tastes like a warm hug from an Italian nonna. And who doesn’t need that? If you enjoy this style of cooking, you might also like this Italian Grandmas’ White Bean Soup Recipe.
Print1-Pot Italian Bean Soup with Olive Oil Finish – Simple & Heavenly
A hearty Italian bean soup with a rich olive oil finish. Perfect for a comforting meal.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Total Time: 1 hour 10 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 cup dried cannellini beans, soaked overnight
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 bay leaf
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp extra virgin olive oil for finishing
Instructions
- Drain and rinse the soaked beans.
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, celery, and garlic. Cook until softened.
- Add beans, vegetable broth, bay leaf, and rosemary.
- Bring to a boil, then reduce heat and simmer for 1 hour or until beans are tender.
- Season with salt and pepper.
- Drizzle with extra virgin olive oil before serving.
Notes
- Soak beans overnight for best results.
- Adjust seasoning to taste.
- Serve with crusty bread.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Ingredients for Italian Bean Soup with Olive Oil Finish
Okay, let’s talk ingredients, and trust me, measuring matters here! This is one of those recipes where each component plays a crucial role in building that perfect Italian flavor. Here’s exactly what you’ll need:
- 1 cup dried cannellini beans, soaked overnight (don’t skip this, it makes all the difference in texture!)
- 2 tbsp olive oil, for that first layer of flavor when sautéing
- 1 medium onion, chopped (I like mine in small dice, about 1/4 inch pieces)
- 2 carrots, diced (no need to peel if they’re organic)
- 2 celery stalks, diced (include those leafy tops for extra flavor)
- 3 garlic cloves, minced (fresh only, powder won’t give the same punch)
- 4 cups vegetable broth, low-sodium so you can control the seasoning
- 1 bay leaf, the secret background note
- 1 tsp dried rosemary, crushed between your fingers before adding
- Salt and pepper, to taste (I start with 1/2 tsp salt and adjust later)
- 2 tbsp extra virgin olive oil, for finishing (splurge on the good stuff here!)
See? Nothing fancy, just real food that comes together beautifully. Now grab your biggest soup pot and let’s get cooking! For more ideas on simple pantry meals, check out this Simple Pantry White Bean Soup Recipe.
How to Make Italian Bean Soup with Olive Oil Finish
Alright, let’s get cooking! This soup comes together in just a few simple steps, but each one builds those layers of flavor that make this recipe so special. I’ll walk you through it like Rosa taught me, with plenty of tips for perfection along the way.
Step 1: Prep the Beans
First things first, drain those soaked beans in a colander and give them a good rinse under cold water. This washes away any impurities and that cloudy liquid they’ve been soaking in. Now, if you forgot to soak overnight (we’ve all been there!), here’s my quick fix: cover the beans with boiling water and let them sit for just 1 hour. Not quite as good as overnight, but it’ll work in a pinch!
Step 2: Sauté the Vegetables
Heat your olive oil in a large soup pot over medium heat. Toss in the onion, carrots, and celery, I call this the “holy trinity” of Italian cooking. Stir them around until they start to soften, about 5 minutes. When the onions turn translucent, add the garlic and cook for just 30 seconds more, you’ll know it’s ready when your whole kitchen smells amazing.
Step 3: Simmer the Soup
Now for the magic! Add the drained beans, vegetable broth, bay leaf, and crushed rosemary. Bring everything to a boil, then immediately reduce the heat to low. Cover and let it simmer gently for about 1 hour. Check the beans at the 45-minute mark, they should be tender but not mushy. Pro tip: scoop up a few beans and blow on them, if the skins wrinkle, they’re done! If you are looking for a similar one-pot experience, try this One Pot Bean Soup for Meal Prep.
Step 4: Finish with Olive Oil
Here’s where the magic happens! Right before serving, season with salt and pepper to taste. Then, and this is crucial, drizzle each bowl with that beautiful extra virgin olive oil. Watch how it glistens on top, adding that final layer of fruity, peppery goodness. This isn’t just garnish, it’s the soul of the dish! For more on using high-quality finishing oils, you can explore resources like Family Tastes.
Tips for Perfect Italian Bean Soup with Olive Oil Finish
Want to take your soup from good to “mamma mia!” good? Here are my tried-and-true secrets:
- Season in stages, Add just half the salt at first, then adjust after simmering. Those beans soak up flavor!
- Herb upgrade, Swap dried rosemary for fresh if you have it, about 1 tbsp chopped leaves
- Parmesan power, Toss in a Parmesan rind while simmering for incredible umami depth
- Texture trick, Blend 1 cup of soup and stir it back in for extra creaminess
- Oil matters, Use your best olive oil for finishing, you’ll taste the difference
And here’s my golden rule, always let the soup sit for 10 minutes off heat before serving. Those flavors need a minute to get to know each other!
Ingredient Substitutions for Italian Bean Soup with Olive Oil Finish
Life happens, and sometimes you don’t have exactly what the recipe calls for, no worries! Here’s how to adapt this soup without losing its soul:
- Canned beans shortcut, Use 2 (15-oz) cans of cannellini beans, rinsed well. Add them later, just simmer veggies and broth for 20 minutes first.
- Turkey bacon boost, For smokiness, dice 2 strips and cook before adding veggies. Patience! Let it get crispy for maximum flavor.
- Herb variations, No rosemary? Try 1 tsp dried thyme or oregano (half if using fresh).
- Broth options, Chicken broth works great too, just not as vegetarian-friendly.
- Veggie swaps, No carrots? Try diced zucchini or yellow squash instead.
The key? Keep that final olive oil drizzle, that’s non-negotiable in my book! If you prefer a soup with a bit more zest, check out this White Bean Soup with Peppery Olive Oil.
Serving Suggestions for Italian Bean Soup with Olive Oil Finish
Oh, the fun part, dressing up this beautiful soup! My absolute must? A big hunk of crusty bread for dunking, that golden olive oil and broth combo is liquid gold for bread soaking. For weeknight dinners, I keep it simple with a bright arugula salad on the side. And if you’re feeling fancy? A shower of grated Parmesan takes it over the top. Just don’t forget that final drizzle of oil, it’s like putting a bow on a present! For a similar hearty side, consider this Italian Bean Soup with Crusty Bread Recipe.
Storage and Reheating Instructions
This soup actually gets better after a day in the fridge, if you can resist eating it all at once! Store leftovers in an airtight container for 3-4 days. When reheating, pour it into a pot with a splash of broth or water (trust me, it thickens up overnight). Warm it gently over medium-low heat, stirring occasionally. That glorious olive oil drizzle? Add it fresh each time you serve!
Nutritional Information for Italian Bean Soup with Olive Oil Finish
Here’s the good news, this soup is as nourishing as it is delicious! Each generous bowl (about 1.5 cups) packs approximately:
- 250 calories, hearty but not heavy
- 10g fat, mostly from that gorgeous olive oil
- 10g protein, thanks to those mighty cannellini beans
- 30g carbs, with 8g fiber to keep you satisfied
Now remember, these numbers can vary based on your exact ingredients (especially that olive oil drizzle, no judging if you get heavy-handed!). But overall, it’s a bowl full of wholesome goodness that’ll leave you feeling nourished from the inside out. For another healthy option, see this Vegan Bean Soup with Leafy Greens Recipe.
FAQs About Italian Bean Soup with Olive Oil Finish
I get so many questions about this soup, here are the ones that pop up most often in my kitchen and inbox:
Can I really use canned beans instead of dried?
Absolutely! Just grab two 15-ounce cans of cannellini beans, rinse them well, and add them after the veggies have simmered in broth for about 20 minutes. The texture will be slightly different, but still delicious in a pinch.
How can I make the soup creamier?
My favorite trick? Blend about 1 cup of the finished soup (beans and all) and stir it back into the pot. Instant creaminess without heavy cream! Another trick is to mash some beans against the pot with your spoon as it cooks.
What if I don’t have rosemary?
No worries, dried thyme or oregano make great substitutes. Use half the amount if using fresh herbs. The soup will have a slightly different personality, but still totally Italian!
Can I freeze this soup?
Yes! But here’s my tip, freeze it before adding that final olive oil drizzle. When reheating, add fresh oil to each serving. Frozen beans can get a bit mealy, but the flavor stays fantastic for up to 3 months.
Now that you’ve got all the secrets, I want to see your soup! Make it, snap a pic of that gorgeous olive oil swirl, and tag me, I live for your kitchen triumphs! If you’re interested in other bean recipes, explore this Bean Soup with Garlic Forward Flavor.