Italian Bean Soup

Total Time
1hr 40mins
Prep
1 hr
Cook
40 mins

This is a hearty winter soup to take the chill from your bones. If you prefer to use canned beans, I suggest 2 cans of beans.

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Ingredients

Nutrition

Directions

  1. Rinse dry beans.
  2. In a Dutch oven combine rinsed beans and 5 cups cold water.
  3. Bring to boiling; reduce heat.
  4. Simmer for 10 minutes.
  5. Remove from heat.
  6. Cover and let stand for 1 hour. Drain and rinse beans.
  7. In a slow cooker combine beans, 4 cups water, onion, tomatoes, bouillon, garlic, the 2 teaspoons Italian seasoning, and pepper.
  8. Cook, covered, on high or 5-6 hours until beans are tender.
  9. Thaw green beans and stir into soup.
  10. Cook about 30 minutes more.
  11. Meanwhile, stir together margarine,garlic powder, Parmesan, and 1/8 teaspoon Italian seasoning.
  12. Spread on 1 side of each bread slice.
  13. Broil 4 to 5 inches from oven broiler for.
  14. 45 to 60 seconds or until crisp and light brown.
  15. Watch carefully.
  16. To serve, ladle soup into bowls.
  17. Float 2 pieces of herb toast atop each bowl of soup.
  18. Serve immediately with extra Parmesan.
  19. You can also add chopped ham, Italian sausage that you brown first, or leftover beef roast.
Most Helpful

5 5

So much flavor and health in a bowl! I love this soup. My only change was to use dry garlic toast to save the fat from the butter and cheese, It's very hearty and ideal for a cold rainy and gray day. I used canned beans because I decided in late afternoon that this was on tonights menu. The tomato really brightens up the taste. Thanks Lori fro a recipe that I will use again.