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This no-frills Italian white bean soup is so simple yet boldly flavored, robust, and so darn good! It’s thick, garlicky, spicy, and nourishing. Serve with crusty bread for an easy, healthy, and satisfying meal.

Published on Nov 2018 /Updated on September 2024

Top view of a dark bowl full ot Italian white bean soup served with crusty bread.

Let’s start this week with one of my favorite bean soup recipes, which I first published in 2018. It’s a simple, filling, vegan bean soup that I grew up with, and I’m obsessed with its simplicity and fantastic flavor.

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It’s ridiculously easy to make using a few budget-friendly pantry staples. I cook it the way my mum used to, loaded with chili, parsley, and garlic and drizzled with plenty of extra virgin olive oil. That’s an amazing combination, perfect to take your fluffy white beans to the next level!

I’ve been cooking this Italian white bean soup for ages, and I can tell it’s sure to please everyone, both vegetarians and carnivores. It proves once again that less is more.

I promise it’s so downright delicious that once you taste it, you want to dunk crispy bread in it!

Ready? Make a big batch and serve it with , , or for a filling, healthy, and satisfying meal that is also vegan, vegetarian, and gluten-free.

List of the ingredients

  • White beans
  • Potato
  • Garlic
  • Onion
  • Vegetable broth
  • Italian parsley
  • Chili flakes
  • Extra virgin olive oil
  • Salt + pepper

The ingredients to make this Italian white bean soup are aranged over white background.

How to make an Italian bean soup

(Note: this is a quick description; the full recipe is at the bottom of the page)

  • Saute garlic, onion, and chili flakes in olive oil over medium heat.
  • Add the white beans, diced potato, broth, salt and pepper.
  • Simmer for about 20 minutes.

Top view of a Ducth oven full of white bean soup before cooking.

  • Finely chop parsley leaves and garlic, then add the olive oil to combine.
  • Turn the heat off, add the parsley dressing to the soup, and stir.

    • Top view of a food processor full of parsley and a Dutch oven with Italian bean soup with parlsey dressing.

  • Taste and adjust the seasoning as needed. If you like, serve it with more chili flakes and enjoy it with plenty of and grated parmesan cheese if you don’t keep it vegan.

    • Close-up of a dark bowl full ot Italian white bean soup served with crusty bread.

    RECIPE NOTES

    Italian white bean soup ingredients

    White beans: Cannellini beans are usually my go-to white beans when it comes to soups, but navy beans, Great Northern beans, or lima beans work, too. For convenience, I used canned beans; they are perfectly fine, and the preparation is minimal. However, dried white beans are an excellent and cheaper option if you have time to pre-soak them.

    Garlic + onion: This combination makes a simple yet flavorful base. You can use red, white, or yellow onion. To add more texture and flavor, stir in a chopped carrot and a celery stick. The recipe is flexible, but I love keeping it simple.

    Extra virgin olive oil: This is the best option for flavor and nutrition. Italians use extra virgin olive oil for almost every dish. We are obsessed with it!

    Chili flakes (aka crushed red pepper or red pepper flakes): They add flavor and a touch of heat, making your white beans way more interesting. Feel free to add more chili flakes to your liking.

    Potatoes: They add body to the soup. During cooking, the potato cells break down, releasing starch and making the soup thicker.

    Vegetable broth: I use low-sodium vegetable broth to keep the soup light and vegan, but you can use your favorite veggie or chicken broth. Adjust the seasoning accordingly since some broth can be pretty salty.

    Italian parsley: For this Italian bean soup, you want to use only fresh parsley, not dried herbs. I recommend using the Italian variety with large, flat leaves. My mum used to be very generous with the parsley dressing, so you can make more to add to your soup, if you like.

    Salt & pepper: To make the flavors pop. Taste and adjust the seasoning as always.

    Close-up of a spoon full of Italian white bean soup.

    White bean soup variations

    This simple Italian white bean soup recipe is extremely versatile. I love it as it is, but you can add more veggies, such as chopped carrots or greens, such as kale or baby spinach (fresh or frozen). Add some lemon juice at the end for a bit of zing, or add your favorite fresh herbs, like bay leaf, rosemary, basil, or fresh thyme.

    Storage tips & leftovers

    This Italian white bean soup leftovers keep well in the fridge for 3-4 days, making it a great meal prep option for the entire week. It freezes very well, too.

    To freeze it, let the soup cool completely and then transfer it to a freezer-safe container or multiple containers. Freeze for up to 2 months.

    Close-up of a dark bowl full of Italian white bean soup over a white backgorund.

    More bean soup recipes you’ll love!

    And for all the soup and bean lovers out there, don’t forget to check out my vegan soup recipes and my best bean recipes .:)

    Close-up of crusty bread dipping into a bowl full of white bean soup.

    Let me know if you make this Italian bean soup or if you have any questions! Leave a comment, send me a message, or rate it. I would love to hear from you!

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    ITALIAN WHITE BEAN SOUP

    This no-frills Italian white bean soup is so simple yet boldly flavored, robust, and so darn good! It's thick, garlicky, spicy, and nourishing. Serve with crusty bread for an easy, healthy, and satisfying meal. The recipe yields 4 servings (1 cup each).

    Prep Time5
    Cook Time20
    Total Time25
    CourseSoup
    CuisineItalian
    KeywordItalian white bean soup
    Servings4
    Calories247 kcal
    AuthorKatia

    Ingredients

    • 1 tablespoon extra virgin olive oil
    • 1 onion, diced
    • 1 large garlic clove, minced
    • ¼ teaspoon red pepper flakes
    • 2 cans (14oz/400grams each) cannellini or other white beans
    • 1 (7oz/200 grams) large potato, diced
    • 2 cups (480 ml)
    • ½ – ⅔ teaspoon salt, or according to taste
    • a few cracks of black pepper

    Instructions

    Parsley dressing

    • 2 tablespoon extra virgin olive oil
    • 1 small garlic clove
    • 1 handful Italian flat parsley (1 cup lightly packed)
    • Rinse your beans under runny water and drain, you want to remove the cloudy water.
    • In a large soup pot, gently heat 1 ½ tablespoons of extra virgin olive oil, add the chopped garlic clove, onion, and chili, and cook for about 4 minutes or until the onion softens.
    • Add the white beans, the diced potato, the vegetable broth, salt, and some black pepper. Bring to a boil over medium-high heat, reduce the heat to a simmer, cover with a lid, and cook for about 15-20 minutes, stirring occasionally.
    • When the diced potato is fork-tender, remove the pot from the heat and check and adjust the seasoning as needed; you might want to add more salt (depending on the broth used). If you prefer a thinner soup consistency, simply add a touch of broth.
    • Parsley dressing: Blend or finely chop the parsley leaves with the garlic and add it to a bowl. Next, stir in about 2 tablespoons of extra virgin olive oil to make a flavorsome dressing for the soup.
    • To serve, ladle soup into each bowl, then place a small amount of parsley dressing in the center and give a stir. Finish with extra red or black pepper flakes, and serve with crusty bread or croutons.