Creamy Italian White Bean Soup Recipe

Reviews More Reviews

Most Helpful Positive Review

Nov 29, 2007

I love Tuscan White Bean soup. This recipe is a good base, however many of the suggested modifications should be considered. Chicken or vegetable broth, extra garlic, and extra thyme & rosemary. I prefer using broccoli over spinach for much more taste. As a final touch, three necessities: 1. Fresh Parsley! About a handful chopped. Really adds a fresh taste. 2. Good Extra Virgin Olive Oil. Stir in about a 1/4 cup at the very end. Can't make a decent italian soup without using a decent olive oil. 3. And finally, some freshly grated quality parmesan cheese on top. None of that store shelf canned stuff. Good cheese goes a long, long way.

—MMARRA6215

See full review »

Most Helpful Critical Review

Jan 26, 2010

Only an average, 3-star recipe as written with obvious flaws, but I saw its potential to become something wonderful so I made this knowing I would be putting my spin on it. I can say for certain that Italians wouldn't use vegetable oil, so it wouldn't be used in soup either...change to olive oil. The soup looked like it needed a serious boost of flavor, so I started by using some homemade chicken broth I had in the freezer that also had pieces of chicken in it - and no water. I didn't understand why the submitter chose to dilute her soup with water! I also sauteed some chopped bacon (more flavor!) in a little olive oil, then added the onions, celery and extra garlic and thyme. I think these changes really did the trick because this turned out to be really outstanding! I served it with a mix of freshly grated Parmesan and Romano cheeses, then gave it a finish of a drizzle of white truffle oil, which took this over the top! So with a couple of small but important changes this is definitely a 5-star soup!

—naples34102

See full review »

176 Ratings

See other versions of this recipe!

May 22, 2005

Wonderful with the following additions: double garlic,l/4 more beans, use chix broth in place of water, add onion salt and chix boullion to taste, add 3 teaspoons fresh Rosemary,double the lemon juice. Cut up your spinich about 3/4" wide by 3/4" or you'll end up with long strings hanging from your spoon. Made such a hit last winter at a church supper months ago and I'm still being asking me for the recipe.

—from Tennessee

See full review »

Dec 28, 2005

Being Italian, I *always* add more galic than recommended. This recipe is no exception. I used 4 good sized cloves instead of the one suggested. This is a variation of something I grew up with, which my mom affectionately called "greens & beans". It was more of two side dishes sort of put together; not a soup. Very, very much like mom's taste-wise. Super easy and warming on a cold evening. Served up with some chunky bread and a glass of wine ~ fantastic! Another suggestion; in addition to the parmesan cheese on top, drizzle evoo (extra virgin olive oil) on top and add more fresh cracked pepper...delish!

—Tammy

See full review »

Jan 15, 2008

I loved this soup. I added 4c.fat free/low sodium chix broth. I also pureed 1 can of beans with more chix broth instead of the water. I sauteed the onions,celery, and 2 leeks in evoo first. I also added a box of frozen spinach. Great texture with the pureed and whole beans. Lots of fiber and healthy, I sprinkled mine with red pepper flakes and pecorino romano cheese!

—SLJ6

See full review »

Oct 05, 2005

This just was not good. I tried to like it, but I couldn't. The whole family disliked it. In fact, my hubby is going to get a pizza right now. Sorry.

—What a Dish!

See full review »

Aug 28, 2005

This was really good! The lemon juice added a nice tang and brightened it up. I followed the suggestion to use a submersion blender, don't think I'll do that next time because it didn't get it as smooth as I would have like without breaking all the beans up. I also used some frozen chopped spinach and this worked well. I will definately make this again!

—S. Orlando

See full review »

Nov 01, 2005

I loved this recipe. I added ( but didn't need too )smoked turkey sausage. A very healthy creamy soup.

—coopspal

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Italian White Bean and Pancetta Soup

Spinach and Leek White Bean Soup

Creamy Tuscan Bean and Chicken Soup

Dad's Escarole and Bean Soup

Spanish Style White Bean and Sausage Soup

Sausage & White Bean Soup

Dan's Slow Cooker Ham and White Bean Soup

Garbanzo Bean Soup

White Bean Soup

Creamy String Bean Soup

ADVERTISE WITH US

Nutrition

Calories
245 kcal
12%

Carbohydrates
38.1 g
12%

Cholesterol
2 mg
< 1%

Fat
4.9 g
8%

Fiber
11.2 g
45%

Protein
12 g
24%

Sodium
1014 mg
41%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Creamy Italian White Bean Soup

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 245
Calories from Fat: 44

% Daily Value *
Total Fat 4.9g 8 %
Saturated Fat 0.5g 3 %
Cholesterol 2mg < 1 %
Sodium 1014mg 41 %
** Potassium 551mg 15 %
Total Carbohydrates 38.1g 12 %
Dietary Fiber 11.2g 45 %
Protein 12g 24 %
Sugars 2.3g
Vitamin A 160 %
Vitamin C 47 %
Calcium 21 %
Iron 56 %
** Thiamin 9 %
** Niacin 10 %
** Vitamin B6 14 %
** Magnesium 26 %
** Folate 97 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.