Basic Italian Bean Soup

This Italian Bean Soup recipe is so easy and delicious! If you are looking for a great weeknight meal, look no further. This soup is hearty enough to be eaten as a main course but it also makes a good side dish if you need something vegetarian. The best part about this soup is that it’s really inexpensive to make and can easily feed a family of four. Let me show you how I make my version of the classic bean soup below:
Ingredients: 1 tbsp olive oil 2 cloves garlic, minced 1/2 yellow onion, chopped 4 cups vegetable broth (I use low sodium) 2 carrots, peeled and diced 14 oz can crushed tomatoes 15 oz can red kidney beans 5 oz bag baby spinach leaves salt & pepper to taste fresh basil

prep: 10 mins cook: 15 mins total: 25 mins Servings: 4 Yield: 4 servings


2 cups tomato sauce

1 large onion, diced

olive oil

salt and ground black pepper to taste

24 ounces prepared cannellini beans

1 tablespoon dried basil

2 cloves garlic, or more to taste

½ teaspoon oregano


Heat olive oil in a pot over medium-high heat. Cook and stir onion in hot oil until tender, about 5 minutes; add garlic and continue cooking until fragrant, 1 to 2 minutes more.

Pour tomato sauce into the pot; stir. Add cannelini beans, basil, oregano, salt, and pepper. Bring the mixture to a simmer, reduce heat to medium-low, and cook until the beans are hot, 5 to 7 minutes more.

Nutrition Facts:

Per Serving: 210 calories; protein 8.9g; carbohydrates 34.6g; fat 4.3g; sodium 997.3mg.

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