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Hearty Italian White Bean Soup

A bowlful of this soup is so satisfying, it's hard to believe it's actually good for you, too. I crave it all the time. With lots of beans and potatoes, it's filling and even hits the spot with meat lovers. —Kristina Krummel, Elkins, Arkansas
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 medium potato, peeled and cut into 1/2-inch cubes
  • 2 medium carrots, chopped
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 1 medium zucchini, chopped
  • 1 teaspoon finely chopped seeded jalapeno pepper
  • 1 can (15-1/2 ounces) navy beans, rinsed and drained
  • 2 to 2-1/2 cups vegetable or chicken broth
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
  • 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

Directions

  • In a Dutch oven, heat oil over medium-high heat. Add potato and carrots; cook and stir 3 minutes. Add onion, celery, zucchini and jalapeno; cook and stir 3-4 minutes or until vegetables are crisp-tender.
  • Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until vegetables are tender.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts
1 cup: 164 calories, 3g fat (0 saturated fat), 0 cholesterol, 714mg sodium, 29g carbohydrate (5g sugars, 6g fiber), 8g protein.

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Reviews

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Average Rating:
  • BakerTerri
    Apr 15, 2020

    This recipe is mild in flavor. I didn't use zucchini. I used half the amount dried thyme and added garlic powder. I used a mixture of white and black beans since I had them in the freezer. I used 1/2 cup pureed fire roasted tomatoes instead of tomato sauce. I'd make this again but I'd add some cumin because it needs more flavor. I grade it an A-.

  • Kristen
    Feb 23, 2020

    This was delicious and filling. I've passed on the jalapenos and used ketchup water for the tomato sauce, since I didn't have any. I've used dried basil and thyme since I didn't have fresh on hand. Thanks for the recipe. I have leftovers for later this week.

  • Numby
    Jan 4, 2018

    I used vegetable stock instead of chicken stock to make this vegetarian.

  • bjsilve0
    Jul 7, 2015

    Made as written just so/so. Needs more seasoning.

  • ColleenaG
    Jun 18, 2014

    This is a good recipe but I added a few spices too (salt, pepper, garlic powder). Loved the little kick the jalapeno added.

  • annrms
    May 14, 2014

    I doubled the ingredients and added celery, bell peppers, and a sweet potato (just because I had them to use up.) Even with 4 cups of broth, soup needed more so I added a can of diced tomatoes and 1 1/2 cups water. Used Italian seasons for spice and a touch of garlic powder. Also added salt to taste and freshly ground black pepper. Very nice! Will make this again.

  • annrms
    May 14, 2014

    I doubled the ingredients and added celery, bell peppers, and a sweet potato (just because I had them to use up.) Even with 4 cups of broth, soup needed more so I added a can of diced tomatoes. Used Italain seasons for spice and a touch of garlic powder. Also added salt to taste and freshley ground black pepper. Very nice! Will make this again.