Italian Style Bean Soup Mix
Warm, hearty, and brimming with Italian-inspired flavors, this Italian Style Bean Soup Mix is a nourishing one-pot wonder that’s perfect for cozy family dinners or meal prep. Combining an array of dried navy beans, kidney beans, pinto beans, lentils, and split peas, this rustic soup is packed with plant-based protein and fiber. Slow-simmered with aromatic garlic, onion, celery, and carrots in a savory vegetable broth, it’s infused with the robust flavors of oregano, basil, and a touch of sweet tomatoes. The rich, hearty texture comes together beautifully in just a few simple steps, while an overnight soak ensures tender, melt-in-your-mouth beans. Serve piping hot, garnished with fresh parsley, alongside crusty bread for a comforting meal straight out of the Italian countryside. Whether you're looking for a vegan-friendly option or a budget-friendly recipe, this bean soup delivers both nutrition and flavor in every satisfying bowl.
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Recipe Information
Ingredients
- 1 cup Dried navy beans
- 1 cup Dried kidney beans
- 1 cup Dried pinto beans
- 1 cup Green lentils
- 1 cup Dried split peas
- 6 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 14.5 ounces Canned diced tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 leaf Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Rinse the dried beans, lentils, and split peas under cold water. Check for any debris and discard.
In a large bowl, combine the rinsed beans, lentils, and split peas. Cover with water and soak overnight, or for at least 8 hours.
Drain and rinse the soaked beans before cooking.
In a large pot or Dutch oven, heat olive oil on medium heat.
Add the diced onion, garlic, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the soaked beans, vegetable broth, canned diced tomatoes (with their juices), oregano, basil, bay leaf, salt, and black pepper to the pot. Stir well to combine.
Bring the soup to a boil over medium-high heat.
Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the beans are tender. Stir occasionally and add more broth or water if needed.
Taste and adjust seasoning with additional salt and pepper, if desired.
Discard the bay leaf before serving.
Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread or a side salad, if desired.
Nutrition Facts
Calories |
3628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6920 mg | 301% | |
| Total Carbohydrate | 585.1 g | 213% | |
| Dietary Fiber | 197.0 g | 704% | |
| Total Sugars | 76.8 g | ||
| Protein | 210.4 g | 421% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1304 mg | 100% | |
| Iron | 58.2 mg | 323% | |
| Potassium | 13463 mg | 286% | |
*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.
