This Italian Bean soup can be made mostly with items you probably already have in your pantry. It’s delicious and easy, and eating it eases the pain of not making it to Italy for my big birthday earlier this month. A little.

We had been planning this trip for ages, but with my mom passing and the world going crazy, we knew we would have to reschedule. Maybe in the fall!

We love soup around here, and beans are so easy to store in the pantry. Beans are also very inexpensive. Add a loaf of Italian bread and you have a meal for six people for under $10.

Italian Bean Soup

This bean soup recipe has three different varieties of beans and I think the combination gives it a delicious flavor and great texture. I hadn’t had lima beans in years and forgot how much I liked them!

Beans are also so good for you. They are a great source of fiber, which is so important in our diets. Beans pack a great protein punch, too. Ask vegetarians where they get their protein, and most will tell you beans are a staple in their diet.

If you’re looking for low-calorie meals, beans are a great choice.

This recipe uses canned beans, so you don’t need to worry about soaking them ahead of time. Of course, you can use dried beans. They are definitely less expensive.

According to Harvard Medical School, men who eat beans have a reduced risk of prostate cancer, precancerous colon polyps, and pancreatic cancer. Prostate cancer runs in my husband’s family, and his mom is a colon cancer survivor.

Especially for people who are predisposed to these diseases, if eating beans might help, why wouldn’t you increase legumes in your diet? It’s a no brainer for us. A couple of our favorites are this hearty lentil stew and this black-eyed pea soup.   Both are vegan, as well. 

Adding beans to chicken soup gives it a boost of fiber and makes it even more filling. This Immune Boosting soup was fabulous, and I have two containers in the freezer for nights when I don’t want to cook. Yay!

What You Need to Make Italian Bean Soup

You do need a lot of ingredients, but that’s where the incredible flavor comes from! Fortunately, you probably have quite a few of these staples already in your pantry. Scroll down to the printable recipe for exact measurements.

You’ll need olive oil, garlic, onions, celery, dried rosemary and thyme, a little flour, bay leaves, salt, pepper, and a whole clove. I used vegetable broth and tomato paste for the base. For the beans, you’ll need baby lima, kidney, and chickpeas. For the vegetables, you’ll need a potato, carrots, and spinach. I used barley, but you can use pasta if you prefer.

How to Make Italian Bean Soup

Prepare all your ingredients. Cook barley according to package directions.

In a stockpot, heat the oil over medium.

Sauté onions, celery, and garlic until soft. (Though not as good as fresh, you can still make this delicious Italian bean soup with dried garlic, dried onion, and dried celery.)

Add flour, stirring constantly about 30 seconds until combined.

Add rosemary, thyme, bay leaves, clove, and salt and pepper, stirring for about a minute.

Pour in the vegetable broth and all the beans.

Add tomato paste and stir until combined.

Let the soup come to a boil, and then reduce heat to simmer, cooking for about 20 minutes.

Add potatoes and carrots and cook for about 15 minutes until tender.

Add barley and spinach and cook until the spinach is just wilted and the barley is warm, about 5 minutes.

Remove bay leaves.

Serve warm with a loaf of crusty bread or crackers.

What Other Vegetables Could I Use for Italian Bean Soup?

There are so many possibilities for this soup! Any bean would be good in this soup. Use what you have on hand! It’s always a good idea to have at least six cans of beans on hand just in case you need them. It’s one canned item I run out of a lot.

You could add fennel, mushrooms, or leeks. Cabbage would also be a nice addition. I think a handful of black olives would be delicious, too! Italian green beans or chopped yellow pepper would add a nice flavor.

How Long Does this Italian Bean Soup Keep?

We often freeze a batch of soup right after it cools as my husband and I are empty nesters during the college school year. We wouldn’t have leftovers if our girls were here unless it was just a bowl or two, and that would be eaten for lunch the next day!

Making a double batch is not a bad idea. It freezes for four to six months. It’s so nice to pull out a meal from the freezer and not have to cook one night! Make sure the container is airtight.

If you’re looking for more soup recipes, I have these hearty soup recipes, chicken soups and stews, and this easy one-pot Italian pasta soup.

What’s your favorite soup or stew? Let me know so I can try to make it, too.

Italian Bean Soup

Yield: 6

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

This delicious bean soup is easy to make and you probably have most of the ingredients already in your pantry.

Print

Ingredients

• 1 T olive oil
• 1/2 C celery, chopped
• 4 tsp garlic, minced (less if dried)
• 1 C onion, chopped
• 1 T flour, I used whole wheat
• 1/4 tsp thyme , dried
• 1 tsp rosemary, dried
• 2 bay leaves
• 1 clove
• 1/2 tsp salt
• 1/4 tsp pepper, fresh ground if possible
• 60 ounces vegetable broth
• 1 can green baby lima beans, 15 ounces, drained and rinsed
• 1 can red beans, 15 ounces, drained and rinsed
• 1 can chickpeas, 15 ounces, drained and rinsed
• 2 Tbsp tomato paste
• 1 C potato, chopped
• 1 C carrots, sliced
• 1 1/2 C barley
• 1 C spinach leaves, optional but delicious!

Instructions

Prepare all your ingredients. Cook barley according to package directions.

In a stockpot, heat the oil over medium.

Sauté onions, celery, and garlic until soft. (Though not as good as fresh, you can still make this delicious Italian bean soup with dried garlic, dried onion, and dried celery.)

Add flour, stirring constantly about 30 seconds until combined.

Add rosemary, thyme, bay leaves, clove, and salt and pepper, stirring for about a minute.

Pour in vegetable broth and all the beans.

Add tomato paste and stir until combined.

Let the soup come to a boil, and then reduce heat to simmer, cooking for about 20 minutes.

Add potatoes and carrots and cook for about 15 minutes until tender.

Add barley and spinach and cook until the spinach is just wilted and the barley is warm, about 5 minutes.

Remove bay leaves.

Serve warm with a loaf of crusty bread or crackers.

Nutrition Information:

Yield: 6 Serving Size: 6 Servings
Amount Per Serving: Calories: 253Saturated Fat: 1gSodium: 1406mgCarbohydrates: 50gFiber: 10gSugar: 6gProtein: 8g

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