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(94)

Creamy Italian White Bean Soup

Canned white kidney beans, chicken broth and fresh spinach are used in this flavorful soup. Serve garnished with shredded Parmesan cheese.
Reviews (94)
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Rating | Posted
11/11/2010
Reviewed By: dladkins
This was a very delicious savory soup that we enjoyed eating for breakfast and lunch. I made a few substitutions, including using 3 cans of Trapper's brand Navy Beans flavored with bacon. Two cans were drained and then added to the vegetables and broth (we used chicken bouillon and water). The third undrained can was blended with a cup of the vegetable and broth mix, until smooth. I used a drained can of spinach instead of fresh or frozen. At this point the soup was a little salty, so I added about a ½ cup of water and ½ tsp or so of thyme and pepper, and then let it simmered for about an hour. The final product was tasty.
11/05/2010
Reviewed By: Sun
Great Soup. Used broccoli instead of spinach but I'm sure spinach would be good too.
09/27/2010
Reviewed By: gracie
added more garlic, chopped basil, fennel seed, chopped carrot, crushed red pepper flakes and italian sausage--loved it with the additions
08/10/2010
Reviewed By: TribePride
Tasty! I didn't bother doing any of the blender stuff, though - I just left it all whole and simmered together and thought it was yummy. I did make a few changes, but I don't think they were so radical that it ended up being a different recipe, so I'll still rate/comment. I reduced the recipe to 2 servings, added ground chicken, forgot to buy celery so I added celery seed, skipped the water, and simply added enough low sodium veggie broth to cover the other ingredients. It ended up being thick and stew-like, which I liked. I did have to add more seasonings in the end to give it a little more kick flavor-wise, but I tried rosemary (like other reviewers suggested) in one bowl and didn't care for it, so I ended up just adding more pepper as well as some garlic powder. Definitely hearty and healthy, so I found this very satisfying and will most certainly make it again. Thanks, colleenlora!
05/04/2010
Reviewed By: rachmaree
A great soup as is or with some alterations. I always add fresh parsley as one reviewer suggested and it really makes a difference. My husband prefers it without the lemon but I think the lemon gives it a nice tang. I add the lemon just before serving. I also add a little milk and next time I might try a mix of chickpeas and white kidney beans. It is not difficult to make and it's healthy and tasty. Try it!
02/16/2010
Reviewed By: spoffy
Yummy! I added shredded rotisserie chicken, delightful and easy.
01/26/2010
Reviewed By: naples34102
Only an average, 3-star recipe as written with obvious flaws, but I saw its potential to become something wonderful so I made this knowing I would be putting my spin on it. I can say for certain that Italians wouldn't use vegetable oil, so it wouldn't be used in soup either...change to olive oil. The soup looked like it needed a serious boost of flavor, so I started by using some homemade chicken broth I had in the freezer that also had pieces of chicken in it - and no water. I didn't understand why the submitter chose to dilute her soup with water! I also sauteed some chopped bacon (more flavor!) in a little olive oil, then added the onions, celery and extra garlic and thyme. I think these changes really did the trick because this turned out to be really outstanding! I served it with a mix of freshly grated Parmesan and Romano cheeses, then gave it a finish of a drizzle of white truffle oil, which took this over the top! So with a couple of small but important changes this is definitely a 5-star soup!
01/13/2010
Reviewed By: Kitty1970
This recipe is Fabulous with alittle chopped pancetta!!!Delicious Italian version of bean and bacon soup!!Delish
01/11/2010
Reviewed By: ds
This soup was fantastic! I added extra lemon as I was using it as a first course (so portions were small). Will definitely make again!
01/05/2010
Reviewed By: ManxGirl
I was looking for something different to make for my weekday lunches and this is it! Flavorful, fragrant, filling without making you feel stuffed and/or bloated mid-day. The addition of the lemon gives it just the right amount of tang and the simplicity of the ingredients combines to make one powerful combination of tastes. The only change to the actual recipe I made was I used all chicken broth in place of the water, and I might have added a handful more of spinach.
12/28/2009
Reviewed By: RBROZFAMILY
We did not care for this soup. It was watery and bland. I love the combo of beans and greens in soups, but this one just didn't measure up.
12/16/2009
Reviewed By: Becky
Yummy! I LOVE having soup -so I am always looking for a new soup recipe. This one will become a regular. I like that it is easy to add on to. I added some ham. Oh, I did make a little mistake, I added about a 1 TBL of thyme, but I still thought that it was great.
12/10/2009
Reviewed By: camohn
with minor changes to boost the flavor...same ones as previous posters.......used chicken stock instead of water a bay leaf and an extra clove of garlic. I also added chicken to mine just because I had leftover bits from a roasted chicken the night before and this was a good "home" to toss them in!
12/01/2009
Reviewed By: Mother of Four
Great soup that has a gourmet look and taste to it. I loved it the first time and then the 2nd time added rosemary. That was a BIG mistake! It tastes much better without it and I would suggest a 3rd can of beans.
11/23/2009
Reviewed By: Greekgoddess
Great recipe!
09/17/2009
Reviewed By: PJCHECK
This was great. My kids didn't eat it, but I was expecting that. I used water and beef bullion (only had 1 can of chicken stock) instead of the 2 cups of water. I also added more garlic, rosemary, no celery and used frozen spinach and added frozen broccoli as well. Ate it with buttered bread. I will make this again.
04/13/2009
Reviewed By: LashGal
This is such a quick recipe for such an elegant soup! I loved this. I used chicken broth in place of the water and added more garlic. I also used a dollop of sour cream when I added the blended mixture to the soup. It gave the soup a great color and added a subtle creamy taste! I will definitely make this recipe again...it took me only 20 minutes, start to finish.
04/13/2009
Reviewed By: SHEWETT
Very Yummy. I added a little more garlic, sprinkled in some tarragon, and added some ground beef. Easy, inexpensive, and quick.
03/27/2009
Reviewed By: Amy
This was okay as directed, but it was too thick and too bland. I ended up adding 3 cups of chicken broth so that it was more like a soup and less like a thick stew.
02/26/2009
Reviewed By: GolfGirl
This is a great bean soup recipe. To make mine heartier, I added an extra can of beans after pureeing the soup. At the suggestion of others, I also used a lot more garlic (5 cloves) and threw in a bay leaf while sauteeing the vegetables. Tarragon is a great susbstitue for the thyme. Just use a couple of tablespoons of whole fresh tarragon leaves in its place.
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