Two Bean Soup

Savor the warmth and comfort of Italy with this delicious Italian Two Bean Soup. This rustic and hearty dish combines the warm flavors of two types of beans, herbs, and wholesome vegetables to create a bowl of pure comfort!

As far as winters are going, this year has been colder than usual in Italy. Certainly not as cold as Canadian winters, but for Italians it’s hat, scarf and gloves time. What I love most about the colder/cooler weather is all the tasty soups and stews I can make, from a Hearty Chickpea Soup to an Italian Bean Pancetta Soup to one of our favorite Beef Stews!

Recipe Ingredients

• Borlotti beans –
• Cannellini beans
• Olive oil
• Onion – a small onion or shallot
• Carrot – large carrot
• Celery stalk – medium / large
• Garlic – garlic cloves
• Rosemary – fresh sprigs of rosemary
• Oregano – dried oregano
• Basil – dried or fresh basil
• Bay leaf
• Salt
• Hot pepper flakes – optional or black pepper
• Broth – storebought or homemade
• Tomatoes – can diced tomatoes
• Swiss chard chopped – you could substitute with kale or baby spinach or beet greens

Different Italian Beans

• Cannellini – also known as White Italian Beans, white kidney beans.
• Borlotti – also known as Cranberry bean, Roman bean
• Cece – also known as Garbanzo beans or Chickpeas
• Lenticche -also known as Lentils, with different colours from yellow to red/orange to green, brown and black and are only available in dried form.

How to make an Italian bean soup

In a large pot add the olive oil, chopped onion and garlic cook until the onion is transparent, then add the chopped carrots, celery, drained and rinsed soaked beans, tomatoes, broth, oregano, basil, bay leaf, salt, hot pepper flakes and rosemary, stir to combine.

Bring to a boil then lower and simmer until the beans are tender, at the end of the cooking time, the beans should be tender add the chopped Swiss chard, stir to combine, cook for the remaining 5 minutes, then serve immediately. Top with some shredded cheese, so good.

How To Make Homemade Broth

For this recipe I like to use a vegetable based broth but if you prefer you can make a meat broth either beef or chicken. Of course, you can use store bought one also.

In a large pot add a carrot and an onion peeled and cut in half, a celery stalk cut in two, a bay leaf, 2-3 pepper corns, 1/4-1/2 teaspoon of salt and 12 cups of water, if you make a meat based broth then add a few pieces of meat (bone in is also a good idea).

Bring it to a boil then lower the heat and simmer for about three hours. Stir occasionally and remove any foam that appears on the top of the broth. Pour the broth through a sieve, and let the liquid cool completely if not using.

Can you use canned beans?

I know a lot of people use canned beans to make soup, but not me. There is nothing to soaking your dried beans to cook slowly in a big pot the next day. Just remember that 1 cup of dried beans will give you about 3 cups cooked beans. But of course sometimes we just don’t have the time so yes you can use canned beans, just be sure to drain and rinse them first. And of course cooking time will be less.

How to Soak Dry Beans

There are three different methods for soaking dried beans for cooking, the first which is the Traditional Method. This is what I usually do, which is to soak the beans for 8 hours.

I place the dried beans (I rinse them in cold water first) in a bowl covered with cold water before I go to bed and in the morning they are ready for cooking, just drain, rinse and cook.

The second method is the Hot Soak method, place beans in a large pot and cover with 10 cups of water for every 2 cups of beans. Any unused broth can be stored in the fridge in an airtight container for 4-5 days. It can also be frozen in freezer safe containers and will keep for up to 6 months.

Then heat to boiling and continue to boil for 2-3 minutes. Remove the pot from the heat and let stand for 4-24 hours, then drain the beans and cook.

The third method is the Fastest method, which could come in handy if you forget to do the Traditional method. Place the beans in a large pot and add 6 cups of water for every 2 cups of beans. Then heat to boiling and continue to boil for 2-3 minutes. Remove the beans from the heat and let stand one hour. Drain the beans and rinse with cold water. Then cook until tender.

How To Store The Vegetable Soup

Any leftover soup should be stored in an airtight container and refrigerated. It will last up to 3-4 days in the fridge.

Can You Freeze The Soup?

Freeze the completely cooled soup in a freezer safe container. It will keep for up to 6 months in the freezer.

More Delicious Italian Soups

Serve this Two Bean Soup alone or with a slice or two of a Crusty Italian bread or Homemade Focaccia and you have just served the perfect fall /winter comfort soup, no matter what your weather is. Buon Appetito!

Updated from November 11, 2014.