Nonna's Easy Italian Bean Soup

Warm your soul with Nonna’s Easy Italian Bean Soup, a hearty and wholesome dish that brings the comforting flavors of Italy straight to your kitchen. Perfect for busy weeknights, this rustic soup combines tender cannellini beans, aromatic rosemary, and a medley of sautéed vegetables in a rich, tomato-infused broth. Optional additions like baby spinach or kale add a nutritious boost, while a finishing sprinkle of Parmesan cheese elevates every spoonful. With just 15 minutes of prep and a simmering pot of goodness ready in under an hour, this simple yet satisfying recipe is ideal for family dinners or meal prep. Serve it with crusty bread for a classic pairing that’s sure to become a household favorite!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 cups canned cannellini beans (drained and rinsed)
• 6 cups low-sodium chicken or vegetable broth
• 1 cup canned diced tomatoes
• 1 bay leaf
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon dried oregano
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper
• 2 cups baby spinach or kale (optional, for extra greens)
• 0.25 cup Parmesan cheese, grated (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the drained and rinsed cannellini beans, chicken or vegetable broth, and canned diced tomatoes to the pot.

Step 5

Drop in the bay leaf and sprinkle in the rosemary, oregano, salt, and black pepper. Stir to combine.

Step 6

Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and allow it to simmer for 25-30 minutes, stirring occasionally.

Step 7

If using baby spinach or kale, stir it into the soup during the last 5 minutes of cooking, allowing it to wilt.

Step 8

Remove the bay leaf from the soup and adjust the seasoning with more salt or pepper, if needed.

Step 9

Serve hot with a sprinkle of grated Parmesan cheese on top, if desired. Enjoy with warm crusty bread for a complete meal.

Nutrition Facts

Serving size	(2934.2g)

Amount per serving	% Daily Value*
Calories	1320.2

Total Fat 58.4g	0%
Saturated Fat 17.1g	0%
Polyunsaturated Fat 4.7g
Cholesterol 40.5mg	0%
Sodium 5364.7mg	0%
Total Carbohydrate 138.0g	0%
Dietary Fiber 42.2g	0%
Total Sugars 28.6g
Protein 65.4g	0%

Vitamin D 23.8IU	0%
Calcium 1308.3mg	0%
Iron 16.8mg	0%
Potassium 4474.2mg	0%

*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.

Source of Calories

Fat: 39.2%

Protein: 19.5%

Carbs: 41.2%