Italian White Bean Soup

By: Mi Ae Lipe
Posted on: 11/01/2020

Serve this simple but delicious winter Italian White Bean Soup with a green salad and delicious artisan bread and butter. It will thicken on the second day. You can add water to thin it out, or serve it as-is for a side dish.

Italian White Bean Soup

Italian White Bean Soup

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Course Appetizers, Bean dishes, Soups & Stews
Cuisine American, Comfort Food, Gluten-free, Italian, Vegan, Vegetarian
Servings 6 people as a main dish


  • ¼ cup flavorful, extra-virgin olive oil (Greek is good)
  • ¼ to ½ cup chopped Italian or curly leaf parsley
  • 3 large cloves garlic minced
  • 1 pound cannellini beans, washed, sorted, soaked, cooked, and drained
  • salt and freshly ground white pepper


  • Sauté the parsley and garlic in olive oil over medium heat for a few minutes.
  • Add the cooked beans and water to cover. Bring to a boil, reduce the heat, and simmer for 6 minutes. Remove from the heat while you mash about a cup of the mixture with a fork, or put in a blender until it is the consistency of mashed potatoes.
  • Return the mashed mixture to the pot and cook for 6 more minutes. Season to taste with salt and pepper, and serve immediately.


— Marianne Streich
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Italian White Bean Soup


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