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Italian Bean Soup
5 from 3 votes

Italian Bean Soup

Italian Bean Soup - a quick and healthy soup that can be made in 30 minutes!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: Italian, Mediterranean, Vegan, Vegetarian
Servings: 8
Author: Belgian Foodie


  • 1 tbsp olive oil
  • 2 onion
  • 2 liters vegetable bouillon or more
  • 2 cloves garlic
  • 6 carrots
  • 250 g string beans / green beans
  • 800 g borlotti beans
  • 800 g tomato
  • 250 g peas
  • 2 bay leaves
  • 1-2 tsp basil
  • 1-2 tsp thyme


  • Heat the oil in a pot over a medium flame. Add the onions and cook a few minutes, but don't let them turn brown. Add a little bouillon and cook a couple minutes more.
  • Cut off the ends of the string beans / green beans and then cut them in half. Wash the beans in a colander.
  • Add the rest of the ingredients, except the peas. Bring to a boil and cook about 5 minutes before adding the peas. Continue to cook for another 5 - 10 minutes (until the vegetables are cooked but still a little firm).
  • Serve the soup and enjoy!


For non-vegan versions, you can add a little Parmesan grated on top.
You can try adding a little pistou / pesto sauce inside for additional flavor, but frankly I don't think it's needed.
You can also add a little cayenne or other red pepper or hot sauce if you want to add a little kick to it.


Nutrition Facts
Italian Bean Soup
Amount Per Serving
Calories 196 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 789mg34%
Potassium 807mg23%
Carbohydrates 24g8%
Fiber 10g42%
Sugar 8g9%
Protein 9g18%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.