Italian Mixed Bean Soup

Warm, hearty, and brimming with Mediterranean flavors, this Italian Mixed Bean Soup is a comforting one-pot meal perfect for any season. Packed with a medley of protein-rich beans like cannellini, kidney, and chickpeas, along with vibrant vegetables like carrots, celery, and spinach, this soup offers a wholesome, nutrient-dense option for lunch or dinner. The robust Italian herbs—rosemary, thyme, and bay leaves—infuse the broth with irresistible aromatics, while canned diced tomatoes bring a tangy brightness. Ready in just 45 minutes, this soup is a breeze to prepare and pairs beautifully with crusty bread for dipping, or a sprinkle of Parmesan cheese for a touch of indulgence. Whether you're meal prepping or craving a quick, nourishing weeknight dinner, this easy Italian bean soup recipe is sure to become a family favorite.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrot, diced
• 2 medium celery stalks, diced
• 3 cloves garlic cloves, minced
• 3 cups canned mixed beans (such as cannellini, kidney, and chickpeas), drained and rinsed
• 6 cups vegetable broth
• 1 14-ounce can canned diced tomatoes
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 2 leaves bay leaves
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 cups baby spinach
• 0.25 cup grated Parmesan cheese (optional, for serving)
• 1 loaf crusty bread (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrots, and celery, and sauté for 5-7 minutes, or until the vegetables are softened.

Step 3

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Add the mixed beans, vegetable broth, diced tomatoes, rosemary, thyme, and bay leaves to the pot.

Step 5

Season with salt and black pepper, then stir to combine.

Step 6

Bring the soup to a boil, then reduce the heat to a simmer. Cover and let simmer for 20 minutes to allow the flavors to meld.

Step 7

Remove the bay leaves. Stir in the baby spinach and let it wilt for 2-3 minutes.

Step 8

Taste the soup and adjust the seasoning if necessary.

Step 9

Serve hot, topped with grated Parmesan cheese if desired, along with crusty bread on the side.

Nutrition Facts

Serving size	3365.6 grams (3365.6g)

Amount per serving	% Daily Value*
Calories	2991

Total Fat 86.20g	111%
Saturated Fat 23.90g	119%
Polyunsaturated Fat 10.30g
Cholesterol 55mg	18%
Sodium 10514mg	457%
Total Carbohydrate 436.70g	159%
Dietary Fiber 72.00g	257%
Total Sugars 55.80g
Protein 128.90g	258%

Vitamin D 0IU	0%
Calcium 1498mg	115%
Iron 37mg	203%
Potassium 6117mg	130%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.5%

Protein: 17.0%

Carbs: 57.5%