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Basic Italian Bean Soup

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Dawn Wensdofer Brower

Simple and basic Italian bean soup. Great for a quick fix during the week. My Italian mother-in-law rattled this one out to me over the phone years ago. So glad I wrote it down quick! She doesn't remember telling me. The kids love it for a simple and quick dinner.

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 210 kcal
  • 11%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1094 mg
  • 44%

Based on a 2,000 calorie diet

Directions

  1. Heat olive oil in a pot over medium-high heat. Cook and stir onion in hot oil until tender, about 5 minutes; add garlic and continue cooking until fragrant, 1 to 2 minutes more.
  2. Pour tomato sauce into the pot; stir. Add cannelini beans, basil, oregano, salt, and pepper. Bring the mixture to a simmer, reduce heat to medium-low, and cook until the beans are hot, 5 to 7 minutes more.
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