Italian Bean Soup

This Italian Bean Soup is the ultimate comfort food for chilly evenings. It combines tender navy beans with sweet carrots, onions, and garlic, simmered slowly in a rich tomato sauce base. The blend of dried basil, oregano, and dry mustard adds a complex, aromatic depth that defines classic Italian home cooking. Hearty yet simple, this vegan soup is incredibly satisfying and perfect for meal prepping. It tastes even better the next day as the flavors meld together. Serve it with crusty bread for dipping, and enjoy a bowl of warmth that feels like a hug from the inside out.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Italian

Courses: Soups

Difficulty: Intermediate

Servings: 16

Calories: 413.9

Dietary: Vegetarian

Description

This Italian Bean Soup is the ultimate comfort food for chilly evenings. It combines tender navy beans with sweet carrots, onions, and garlic, simmered slowly in a rich tomato sauce base. The blend of dried basil, oregano, and dry mustard adds a complex, aromatic depth that defines classic Italian home cooking. Hearty yet simple, this vegan soup is incredibly satisfying and perfect for meal prepping. It tastes even better the next day as the flavors meld together. Serve it with crusty bread for dipping, and enjoy a bowl of warmth that feels like a hug from the inside out.

Ingredients

1 cup Dried Navy Beans
2 quart Water
1 cup Chopped Onion
1 cup Chopped Carrots
1 1/2 teaspoon Dried Basil
1 teaspoon Salt
1 1/2 teaspoon Oregano
1/4 teaspoon Dry Mustard
2 cloves Garlic Minched
3 can (8 Oz.) Tomato Sauce
1/2 cup Uncooked Whole Wheat

Directions

1
Sort through dried navy beans to remove any debris, then rinse thoroughly under cold water.
2
If using dried beans, soak them in water for at least 4 hours or overnight, then drain and rinse.
3
Heat a large pot over medium heat and add a splash of olive oil or butter.
4
Add chopped onion and minced garlic, sauting until the onion is soft and translucent, about 5 minutes.
5
Stir in chopped carrots and cook for another 2-3 minutes until slightly tender.
6
Add the soaked navy beans, tomato sauce, water, dried basil, oregano, dry mustard, and salt.
7
Bring the mixture to a boil, then reduce heat to low and cover.
8
Simmer gently for 1 to 1.5 hours, or until the beans are tender and the soup has thickened.
9
Stir in the uncooked whole wheat pasta and cook for an additional 10-15 minutes until pasta is al dente.
10
Taste and adjust seasoning with more salt or pepper if needed.
11
Ladle into bowls and serve hot.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 413.9kcal

% Daily Value *
Total Fat 3.3g6%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 6371.7mg266%
Total Carbohydrate 85.6g29%
Dietary Fiber 19.6g79%
Sugars 18.8g
Protein 17.9g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools; add a splash of water or broth when reheating to reach desired consistency. It also freezes well for up to 3 months.

Substitutions: You can use canned navy beans to save time. If using canned, rinse them well and add them in the last 20 minutes of cooking. You can substitute the whole wheat pasta with small ditalini or elbow macaroni.

Variations: For a creamier texture, blend half the soup before serving. Add a chopped green pepper along with the onions for extra crunch and flavor. A drizzle of extra virgin olive oil before serving adds richness.

Tip: Dried beans cook faster if you use a pressure cooker. Reduce cooking time to about 15-20 minutes under pressure.

Keywords: italian, bean soup, navy beans, vegan, comfort food, tomato sauce, carrots, onion, garlic, basil, oregano, simmered, healthy, meal prep, rustic, hearty, warm, traditional, plant-based, stew

Read it online: https://www.chefs-mate.com/recipe/italian-bean-soup/