Mom with a Plan

Italian White Bean Soup

We have enjoyed this soup for years. It’s easy, healthy and delicious! Perfect for a chilly weeknight dinner.

Italian White Bean Soup

This is one of our go to soup recipes. It's healthy and delicious and always hits the spot.

Course #dinner
Cuisine American
Keyword #healthy, #soup
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Author Williams-Sonoma

Ingredients

Soup

  • 2 tbsp olive oil
  • 3 oz pancetta (I usually use the entire pkg which is 4oz)
  • 1 small yellow onion finely chopped
  • 2 carrots finely chopped
  • 2 cloves garlic minced
  • 1/2 tsp dried oregano
  • 1 tbsp tomato paste
  • 4 cups chicken broth or stock
  • 2 cans cannellini beans drained and rinsed
  • 2 cups baby spinach chopped
  • salt and pepper
  • 2 tbsp fresh flat-leaf (italian) parsley minced

Instructions

Saute the vegtables

  1. Use a large soup pan and heat it to med-low heat. Once it is warm heat up the olive oil. Then add the pancetta and cook it until it browns slightly for 5 minutes.

  2. Raise the heat to medium and add the onion and carrots. Saute until the vegtables are soft, about 5 minutes.

  3. Add the garlic and oregano and cook stirring until fragrant, about 2 minutes.

Finish the soup

  1. Stir in the tomato paste, mixing it well. Add the broth and beans.

  2. Raise the heat to high and bring to a boil, then reduce the heat to medium-high. Add the spinach and cook it until wilted, about 10 minutes.

  3. Season with salt & pepper.

  4. Put the soup into bowls and top it with parsley and serve.

Recipe Notes

This recipe is from a cookbook by William-Sonoma called the Weeknight Cook.  I love how easy to follow the recipes are laid out in William-Sonoma cookbooks and I always find myself returning to their recipes. I can no longer find this cookbook online but it is one of our favorite and easy soups that you won’t want to miss.  We serve it with a roll that is good to dip into the soup to soak up the yummy flavors.  Enjoy!!

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