Italian Bean Soup Recipe

Heat oil and sweat aromatics

In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons extra-virgin olive oil over medium heat until shimmering. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 8–10 minutes.

Add garlic and herbs

Add the minced garlic, chopped parsley stems, dried oregano, dried thyme, and crushed red pepper flakes. Cook, stirring constantly, for 1–2 minutes until fragrant but not browned.

Incorporate tomatoes and stock

Pour in the crushed San Marzano tomatoes and 6 cups of chicken or vegetable stock. Stir to combine, scraping any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer over medium-high heat.

Add beans and bay leaf

Add the cannellini, kidney, and borlotti beans to the pot along with 1 bay leaf. Reduce heat to low so the soup maintains a gentle simmer.

Simmer to meld flavors

Simmer, partially covered, for 25–30 minutes to allow the flavors to meld and the broth to thicken slightly. Stir occasionally to prevent sticking. If the soup looks too thick, add up to 1 cup additional stock or water to reach desired consistency.

Season and finish

Remove and discard the bay leaf. Stir in 2 teaspoons salt (adjust to taste), 1 teaspoon freshly ground black pepper, and 1 tablespoon fresh lemon juice. Taste and adjust seasoning as needed. If you prefer a creamier texture, use an immersion blender to purée about 1–2 cups of the soup and stir back in to thicken while keeping plenty of whole beans.

Serve

Ladle the soup into bowls. Sprinkle each serving with about 1 tablespoon grated Parmigiano-Reggiano (optional), a pinch of chopped fresh parsley, and a light drizzle (about 1 teaspoon) of extra-virgin olive oil. Serve hot with crusty bread.