Italian White Bean Soup Recipe

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Italian White Bean Soup

Linda DeBenedittis


This is a recipe my husband and I came up with while trying to make a healthy bean soup we would really enjoy! It has a lot of roots in his Mother's Italian style of cooking when she was raising my husband and his 8 other siblings. Though we definitely scaled down the amount of soup made.

pinch tips: How to Wash Fruits & Vegetables



4 to 6


1 Hr


45 Min


Stove Top


1 medium
sweet onion, chopped
3 stalk(s)
celery, chopped
3 c
chopped spinach
2 can(s)
chicken broth, low salt
1/8 lb
proscuitto, thin sliced and chopped in small pieces
2 can(s)
white kidney beans, drained and rinsed
2 dash(es)
italian seasoning
1/8 tsp
crused red pepper, or to taste
1 to 2 Tbsp
extra vigin olive oil
1/4 tsp
crushed garlic
grated parmesano reggiano to taste each serving

Directions Step-By-Step

Saute garlic and red pepper in extra virgin olive oil until garlic is slightly cooked and soft. Add the prosciutto, chopped onion and celery and cook until the celery is soft and onion is translucent, and prosciutto is slightly crisp.
Then add the broth and cook until the broth is hot, then add the canned beans and bring to a boil for 3 minutes and add the chopped Spinach and turn down heat and allow to simmer just 5 minutes then serve hot.
Add Grated Parmesano Reggiano Cheese to each serving as per individual taste.
Great served with warm Italian Bread!

About this Recipe

Course/Dish: Bean Soups, Other Soups
Main Ingredient: Beans/Legumes
Regional Style: Italian
Other Tags: Quick & Easy, Healthy