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Italian White Bean Soup Recipe

Italian White Bean Soup Recipe
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★★★★★

4.9 from 27 reviews

This Italian White Bean Soup is a hearty and comforting dish featuring creamy cannellini beans, tender potatoes, and a vibrant parsley garlic dressing. Perfect for a cozy meal, it’s easy to make with simple pantry staples and delivers a flavorful, nutritious option for a light lunch or dinner.

Ingredients

Scale

Soup Ingredients

  • 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 small garlic clove
  • 1 handful Italian flat parsley (1 cup lightly packed)

Instructions

  1. Prepare the Beans: Rinse your cannellini beans under running water and drain thoroughly to remove any cloudy water for a cleaner taste and texture.
  2. Sauté Aromatics: In a large soup pot, gently heat 1 tablespoon plus ½ teaspoon of extra virgin olive oil over medium heat. Add the minced garlic, diced onion, and red pepper flakes. Cook for about 4 minutes, stirring occasionally, until the onion softens and becomes translucent.
  3. Add Main Ingredients: Stir in the rinsed beans, diced potato, vegetable broth, salt, and black pepper. Increase the heat to medium-high and bring the mixture to a boil.
  4. Simmer Soup: Once boiling, reduce the heat to low, cover the pot with a lid, and let the soup simmer gently for 15-20 minutes. Stir occasionally to prevent sticking and ensure even cooking.
  5. Check Potato Tenderness & Season: When the potato pieces are fork-tender, remove the pot from the heat. Taste the soup and adjust the seasoning with additional salt if needed. For thinner soup consistency, add a little more vegetable broth as desired.
  6. Prepare Parsley Dressing: In a blender or using a sharp knife, finely chop the Italian flat parsley with the small garlic clove. Transfer to a bowl and stir in 2 tablespoons of extra virgin olive oil until combined into a fragrant dressing.
  7. Serve: Ladle the hot soup into bowls. Place a spoonful of parsley garlic dressing in the center of each bowl and gently stir to infuse the flavors. Finish with extra red or black pepper flakes for heat, and serve alongside crusty bread or croutons for a satisfying meal.

Notes

  • Use low sodium vegetable broth to control salt levels and adjust seasoning to taste.
  • Feel free to substitute potatoes with other root vegetables like parsnips or turnips for a different flavor.
  • For a creamier texture, partially blend the soup before adding the parsley dressing.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
  • Add a squeeze of lemon juice before serving for a bright, fresh note.
  • Gluten-free and vegetarian-friendly, making it suitable for many dietary preferences.

Nutrition

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

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