Italian Bean Soup
4 servings
75 minutes
Italian bean soup is a comforting dish that embodies the simplicity and flavor of traditional Italian cuisine. Its roots trace back to the rustic kitchens of Tuscany, where each housewife prepared it in her own way, adding aromatic herbs and fresh vegetables. The tender white beans give the soup softness and richness, while parsley and sage add fresh, spicy notes. The light sweetness of carrots blends with the spiciness of garlic and onion, while olive oil enriches the flavor with its velvety touch. This soup is perfect for a cozy dinner or lunch on a cool day, warming both body and soul. It can be served with crusty bread or Parmesan, adding traditional Italian charm.
1
Peel the onion and garlic. Chop the onion. Clean and wash the carrot, potato, and celery. Slice the carrot into thin rounds, celery into pieces, and potato into small cubes. Cook the beans (adding cold water every 15 minutes will help them cook faster).
- Onion: 1 piece
- Garlic: 2 g
- Carrot: 2 g
- Potato: 1 piece
- Celery stalk: 1 piece
- Canned white beans: 800 g
2
Wash and dry the parsley and sage. Separate the sage into leaves and chop the parsley.
- Parsley: 0.5 bunch
- Sage: 2 pieces
3
Heat oil in a saucepan and sauté the onion for 3 minutes. Add whole garlic cloves, place all the vegetables and a bunch of herbs in the saucepan. Season with salt and pepper, and cover everything with water (the water should completely cover the vegetables). Bring to a boil and simmer for 40 minutes.
- Olive oil: 3 tablespoons
- Onion: 1 piece
- Garlic: 2 g
- Potato: 1 piece
- Carrot: 2 g
- Celery stalk: 1 piece
- Parsley: 0.5 bunch
- Sage: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
4
Remove the garlic and herbs. Add beans, chopped parsley, and sage to the soup. Add salt and pepper to taste. Stir and cook for another 5 minutes.
- Garlic: 2 g
- Parsley: 0.5 bunch
- Sage: 2 pieces
- Canned white beans: 800 g
- Salt: to taste
- Ground black pepper: to taste