Italian Bean Soup

4.70 from 20 votes

Italian Bean Soup is hearty and comforting, full of sweet Italian sausage, white beans and vegetables in a rich tomato beef broth.

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Lunch

Cuisine: American, Italian

Servings: servings

Author: Kristin Maxwell

Ingredients

Olive oil
1 pound ground Italian sausage sweet or spicy
1 cup diced onion
½ cup sliced carrots
½ cup sliced celery
2 garlic cloves
1 teaspoon Italian seasoning
½ teaspoon salt plus more to taste
½ teaspoon pepper plus more to taste
1 bay leaf
1 teaspoon tomato paste
15 ounce can crushed tomatoes
15 ounce cans cannellini beans drained and rinsed
32 ounces beef broth
2-3 tablespoons fresh minced parsley
Freshly grated Parmesan cheese optional

Instructions

Melt a tablespoon of olive oil in a large pot or dutch oven over medium-high heat. Add sausage and onion and cook, stirring often, until sausage is fully cooked. Add carrots, celery, garlic, Italian seasoning and bay leaf, tomato paste and cook for about 2 more minutes.
Pour in crushed tomatoes, beans and beef broth. Bring to a boil, then cover, reduce heat, and simmer for 15-20 minutes.
Discard bay leaf and stir in fresh parsley. Divide into bowls and service, garnished with fresh parsley and Parmesan cheese.

Notes

Storage: Cool soup completely, then transfer to an airtight container and store in the fridge for 3-4 days. Make sure to remove the bay leaf and discard before storing.

Freezing: Cool soup completely, then transfer to a freezer safe plastic bag or container. Store in the freezer for up to 6 months. Thaw completely before reheating.

Reheating: A single serving can be reheated in the microwave. For larger portions, reheat in a saucepan on the stove over medium-low heat.

Nutrition

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