Luigi’S Bean Soup

This comforting Luigi's Bean Soup is a classic Italian preparation that transforms humble dried navy beans into a rich, flavorful meal. Slow-simmered with fresh tomatoes, celery, scallions, and garlic, the soup develops a deep, savory profile enhanced by fresh basil. The texture is thick and satisfying, perfect for cold evenings or as a wholesome lunch. It is naturally vegan-friendly, relying on the natural sweetness of the vegetables and the earthiness of the beans. Serve it hot with crusty bread for soaking up the delicious broth. This recipe is excellent for meal prep, as the flavors deepen when reheated the next day.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Italian

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 177.0

Dietary: Gluten-free, Vegan, Vegetarian

Description

This comforting Luigi's Bean Soup is a classic Italian preparation that transforms humble dried navy beans into a rich, flavorful meal. Slow-simmered with fresh tomatoes, celery, scallions, and garlic, the soup develops a deep, savory profile enhanced by fresh basil. The texture is thick and satisfying, perfect for cold evenings or as a wholesome lunch. It is naturally vegan-friendly, relying on the natural sweetness of the vegetables and the earthiness of the beans. Serve it hot with crusty bread for soaking up the delicious broth. This recipe is excellent for meal prep, as the flavors deepen when reheated the next day.

Ingredients

2 cup Dried navy beans
2 Medium-sized tomatoes,

Directions

1
Rinse the dried navy beans thoroughly in cold water to remove any dust or debris.
2
Place the rinsed beans in a large saucepan and cover with 3 to 4 inches of cold water.
3
Bring the water to a boil over high heat, then skim off any foam that rises to the surface.
4
Drain the beans and return them to the saucepan, covering again with 3 to 4 inches of fresh cold water.
5
Add the chopped tomatoes, scallions, olive oil, celery, garlic, black pepper, and basil to the pot.
6
Cover the pot and bring the mixture back to a boil over high heat.
7
Reduce the heat to low, keep covered, and simmer gently for 2 to 3 hours until the beans are tender.
8
Check the soup periodically, adding more hot water if necessary to prevent it from running dry.
9
Once the beans are cooked, add the salt and bring the soup to a rolling boil for 3 to 5 minutes to thicken.
10
Remove from heat and let stand until ready to serve, then reheat gently before transferring to serving bowls.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 177.0kcal

% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 8.5mg1%
Total Carbohydrate 33.1g12%
Dietary Fiber 13.2g53%
Sugars 3.1g
Protein 10.3g21%

* 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

Coarsely chop 2 scallions, 1 stalk of celery, and 3 to 4 large cloves of garlic before adding to the soup. Use 1 to 2 branches of basil, loosely packed leaves (about 1/4 cup).

Serve hot, topped with a sprinkling of freshly grated Parmesan or aged goat cheese, and freshly ground black pepper. Put out extra cheese and pepper so guests can adjust flavorings as they wish. This soup pairs well with crusty bread.

This soup tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Keywords: italian soup, bean soup, navy beans, vegan recipe, comfort food, slow cooked, tomato soup, garlic, basil, celery, scallions, dried beans, meal prep, rustic, hearty, simmered, vegetarian, homemade, winter soup

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