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Italian Bean and Potato Soup Recipe

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4.2 from 13 reviews

This Italian Bean and Potato Soup is a hearty, soul-warming dish packed with wholesome ingredients like borlotti beans, potatoes, and Tuscan kale. It's a comforting vegetarian soup that combines rich flavors and creamy textures, perfect for a nourishing meal that transports you straight to Italy.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

Vegetables and Aromatics

  • 1 medium onion, finely diced
  • 1 medium carrot, diced
  • 3 celery stalks, diced
  • 1 pound (450 g) potatoes, peeled and cubed
  • 1 bunch Tuscan black kale, roughly chopped

Pantry Items

  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 2 cans (14 oz / 400 g each) borlotti beans, drained and rinsed
  • 6 cups (1.5 l) vegetable stock

Dairy

  • ⅓ cup (30 g) Parmesan, freshly grated

Seasoning

  • Salt and freshly ground black pepper to taste

Instructions

  1. Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely diced onion, carrot, and celery along with a pinch of salt. Cook, stirring occasionally, for 6-8 minutes until the vegetables are softened and fragrant.
  2. Add Tomato Paste: Stir in the tomato paste and cook for an additional minute, allowing it to caramelize slightly and deepen in flavor.
  3. Combine Main Ingredients: Add the cubed potatoes, drained borlotti beans, chopped Tuscan kale, and vegetable stock to the pot. Stir well to evenly distribute all ingredients.
  4. Simmer Soup: Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer gently for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
  5. Blend Soup Partially: Turn off the heat and use an immersion blender to blend the soup partially, creating a creamy texture while still leaving some chunks for body.
  6. Finish and Season: Stir in the freshly grated Parmesan cheese. Taste and season the soup with salt and freshly ground black pepper as desired. Serve hot, with extra grated Parmesan sprinkled on top if you like.

Notes

  • Use an immersion blender carefully to avoid over-pureeing; the soup should retain some texture.
  • If Tuscan kale is unavailable, substitute with curly kale or Swiss chard.
  • For a vegan version, omit the Parmesan or use a vegan cheese alternative.
  • Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • Adding a splash of good-quality olive oil on top before serving enhances the flavor.

Find it online: https://zaracooking.com/italian-bean-and-potato-soup-recipe/