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Best Ever Italian White Bean Soup GFCF & Vegan

Posted on October 18, 2011 by Glutenfreeda

italian white bean soupIt is autumn, and you know what that means: soup season is in full swing! From creamy purees to hearty chills to broth-based comfort food, nothing can beat a bowl of warm, homemade soup on a chilly autumn or winter’s day! Here is my recipe for my absolute favorite Italian White Bean Soup — it makes several quarts (pretty sure this last batch actually made an entire gallon – heyo!), making it perfect for big families, entertaining or once a week cooking + freezing!

Aside from its sheer simplicity, one of my favorite things about this soup is its suitability for using up leftovers! I love roasting beets, but sometimes finding a good way to put those beet greens to use can be challenging — but not anymore! I use a combination of rainbow chard, Italian kale, beet greens and collards, depending on what’s in season and hanging out in my fridge! This latest batch I used 2 bunches of extremely wilted greens — I had planned on making this soup almost a week ago but a few last minute surprises got in the way. Although the stems won’t have the same crunch, the flavor is still there and you won’t have to simmer for quite so long at the end to reach tenderness!

The quality of your tomatoes also makes a huge difference — I always splurge a little and use San Marzano for amazing results! If you can your own, I imagine you would end up with similarly fabulous results, but if you spend a little extra, San Marzano are 100% worth it!

Don’t forget to check out this month’s feature: 5 Great Fall Soups!

Italian White Bean Soup

Serves 6-10

2 Tbsp Extra Virgin Olive Oil
1 fennel bulb
, diced
1/2 tsp minced garlic
2 bunches dark leafy greens (I love the combination of Italian kale & beet greens or red chard!), washed and roughly chopped – stems included!
2 28-oz cans of San Marzano diced tomatoes
1 lb red potatoes,
scrubbed and diced — peeling is optional
4 cups / 1 qt vegetable or chicken stock – low-sodium if using store-bought
2 cups water

2 cans Cannellini beans (also called white kidney beans or sub. Great Northern white beans!)
1 tsp crushed pepper flakes or a dash of cayenne
1 tsp smoked paprika
Salt to taste
Optional: Pecorino Romano or Parmesan for garnish 

In a large stock pot, heat the olive oil over medium heat. Once it begins to shimmer, add diced fennel and sauté for 3-5 minutes, until tender. Add minced garlic and stir for 1 minute, until just fragrant.

Add tomatoes + their liquid and diced potatoes and bring to a boil. Cover and simmer for 10 minutes. Add stock + water and return to a boil. Cover and simmer for 20-25 minutes or until potatoes are tender.

Add beans and spices, stirring well. Heat until just on the edge of boiling. Add greens and stir well to submerge, cooking for an additional 5-10 minutes or until the thickest stem pieces are tender.

Photos by Jules @ Stone Soup

1 Comment

Marti Sanderson

08-Nov-11 at 22:17

This sounds like a great tasting soup.
But I don’t see the potatoes mentioned in the list of ingredients!
Soo how many do you add??

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