Italian Mixed Bean Soup
Warm, hearty, and brimming with Mediterranean flavors, this Italian Mixed Bean Soup is a comforting one-pot meal perfect for any season. Packed with a medley of protein-rich beans like cannellini, kidney, and chickpeas, along with vibrant vegetables like carrots, celery, and spinach, this soup offers a wholesome, nutrient-dense option for lunch or dinner. The robust Italian herbs—rosemary, thyme, and bay leaves—infuse the broth with irresistible aromatics, while canned diced tomatoes bring a tangy brightness. Ready in just 45 minutes, this soup is a breeze to prepare and pairs beautifully with crusty bread for dipping, or a sprinkle of Parmesan cheese for a touch of indulgence. Whether you're meal prepping or craving a quick, nourishing weeknight dinner, this easy Italian bean soup recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrot, diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 3 cups canned mixed beans (such as cannellini, kidney, and chickpeas), drained and rinsed
- 6 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 2 leaves bay leaves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups baby spinach
- 0.25 cup grated Parmesan cheese (optional, for serving)
- 1 loaf crusty bread (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery, and sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the mixed beans, vegetable broth, diced tomatoes, rosemary, thyme, and bay leaves to the pot.
Season with salt and black pepper, then stir to combine.
Bring the soup to a boil, then reduce the heat to a simmer. Cover and let simmer for 20 minutes to allow the flavors to meld.
Remove the bay leaves. Stir in the baby spinach and let it wilt for 2-3 minutes.
Taste the soup and adjust the seasoning if necessary.
Serve hot, topped with grated Parmesan cheese if desired, along with crusty bread on the side.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 1579 mg | 69% | |
| Total Carbohydrate | 73.4 g | 27% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 10.2 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1073 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
