Italian White Bean Soup

By: Mi Ae Lipe
Posted on: 05/24/2014

Serve this simple but delicious winter 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. This recipe is courtesy of Marianne Streich of Seattle, Washington.

Italian White Bean Soup

Italian White Bean Soup

No ratings yet
Course Soups & Stews
Cuisine American, Comfort Food, Gluten-free, Italian, Vegan, Vegetarian
Servings 6 servings


  • ¼ cup flavorful, extra virgin olive oil (I like Greek)
  • ¼ to ½ cup chopped Italian or curly leaf parsley
  • 3 large cloves garlic minced
  • 1 lb cannellini beans, washed, sorted, soaked, cooked, and drained
  • Water
  • Salt to taste
  • Freshly ground white pepper (optional)


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


— Recipe courtesy of Marianne Streich, Seattle, Washington.
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Italian White Bean Soup


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