While simple and straightforward, this Easy Italian White Bean Soup is remarkably delicious and comforting. Creamy white beans simmer in a bright, lemony, Parmesan-infused broth with savory aromatics and just a touch of heat. It’s the kind of soup that feels rustic and refined at the same time—perfect for weeknights, pantry cooking, or when you want a bowl that warms both body and soul.
The combination of tender beans, savory bacon or ham, sautéed onion and celery, garlic, lemon, and a Parmesan rind yields a broth with depth, body and bright acidity. The beans break down slightly as they simmer, making the broth naturally creamy without any need for heavy cream. A handful of baby spinach at the end adds color, nutrients, and freshness. Serve it with grated Parmesan and a drizzle of olive oil for a simple dinner that feels special.
This recipe is pantry-friendly and forgiving. Canned beans, a Parmesan rind saved from a wedge of cheese, basic dried herbs, and good olive oil are all you need to make something memorable. If you’re relying on pantry ingredients right now, don’t forget that simplicity can be elegant. Small, well-balanced additions—lemon zest, a parmesan rind, a splash of white wine—elevate the whole dish. Be confident and enjoy the process of turning humble ingredients into a beautiful, satisfying meal.
Looking for more cozy soup recipes? Try these ideas:
Chickpea and Farro Soup with Escarole — Split Pea Soup with Ham — Black-Eyed Pea Soup
Easy Italian White Bean Stew
Prep: 10 mins | Cook: 35 mins | Total: 45 mins | Servings: 4
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 ounces bacon or ham, diced small (about 4 strips of bacon)
- 1½ cups diced yellow onion (about 1 large onion)
- 1 cup diced celery (about 2 stalks)
- 3 large cloves garlic, minced
- ½ teaspoon crushed red pepper flakes
- 3–4 tablespoons white wine
- 2 (15-ounce) cans great northern beans, drained and rinsed (no salt added)
- 4 cups vegetable or chicken broth
- 1 Parmesan cheese rind
- 1 teaspoon dried rosemary
- ½ teaspoon dried oregano
- 1 bay leaf
- zest of ½ lemon
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus more to taste
- 3 cups baby spinach
- juice of 1 lemon (about 2 tablespoons)
Optional, for serving
- grated Parmesan cheese
- chopped flat-leaf parsley
Instructions
- Heat a Dutch oven or large soup pot over medium heat.
- Add the olive oil and diced bacon or ham. Cook, stirring occasionally, until the bacon is almost cooked through, about 3–4 minutes.
- Add the onion, celery, garlic, crushed red pepper flakes, and a pinch of salt and pepper. Cook, stirring, until the vegetables are softened, about 5 minutes.
- Pour in the white wine and stir, scraping up any browned bits from the bottom of the pot. Cook until the wine has reduced by about half, roughly 2 minutes.
- Add the drained beans, broth, Parmesan rind, dried rosemary, oregano, bay leaf, lemon zest, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Bring the pot to a boil.
- Once boiling, reduce heat to a gentle simmer (medium-low). Cover and simmer for about 25 minutes, stirring occasionally to prevent sticking and to let the beans soften and release starches that will thicken the broth.
- Stir in the baby spinach and the juice of one lemon. Taste and adjust seasoning with more salt and pepper if needed. Continue simmering, uncovered, for another 3–5 minutes to let the spinach wilt and flavors meld.
- Remove the Parmesan rind and bay leaf before serving. Ladle the stew into bowls and finish with a small drizzle of olive oil, a sprinkle of grated Parmesan, and chopped parsley if desired.
Notes
Freezer Tips:
- To freeze, cool the soup completely and transfer to airtight containers or freezer bags, leaving room for expansion. Label and date before freezing.
- To thaw, move the container to the refrigerator overnight, or use the microwave defrost setting for a quicker option. Reheat gently on the stove over medium heat, stirring occasionally until simmering, or warm in the microwave in intervals, stirring between cycles.
- If the soup has thickened too much after freezing (for example, if noodles or rice were added), stir in 1 to 2 cups of extra broth to reach the desired consistency and adjust seasoning before serving.
Nutrition (approximate per serving)
Calories: 234 kcal · Carbohydrates: 12 g · Protein: 5 g · Fat: 19 g · Sodium: 1759 mg · Fiber: 2 g · Vitamin A: 2820 IU · Vitamin C: 12 mg
Additional Info
Author: Alex Snodgrass
Servings: 4 | Calories: 234 per serving