Bean soup

Ingredients

• 200 gdried borlotti beans
• 200 gdried cannellini beans
• 200 gdried black-eyed beans
• 400 gpeeled tomatoes
• 200 gwhite onions
• 150 gcarrots
• 140 gcelery, including the leaves
• 2 clovesgarlic, unpeeled
• 20 gtomato purée
• as neededaromatic herbs (rosemary, thyme, sage and bay)
• 40 gextra-virgin olive oil
• as neededfine salt
• as neededblack pepper

Instructions

1. 1

   Soak the beans

   Soak the beans in cold water for the time stated on the packet, usually overnight. If their soaking times match, you can soak all three types together. Drain and rinse them, then put them in a pan with plenty of cold water. Bring to the boil and cook for about 1 hour. Meanwhile, clean and chop the onion.

2. 2

   Prepare vegetables

   Dice the celery and carrot into pieces about 3–4 mm across. Crush the peeled tomatoes with a fork or break them up by hand, keeping their liquid.

3. 3

   Start the soffritto

   Tie the rosemary, sage, thyme and bay together with kitchen string to make a herb bundle. In a very large pan, cook the onion in the oil for the first 3 minutes, then add the unpeeled garlic cloves.

4. 4

   Cook the vegetables

   Add the celery and carrot and continue cooking the soffritto for about 10 minutes. Add the peeled tomatoes and the herb bundle.

5. 5

   Simmer the soup

   The beans should now be cooked; add them to the pan along with their cooking water, then pour in a little more water. Once the soup comes back to the boil, simmer it for 45–60 minutes. In the last few minutes, check that the beans are tender, then stir in the tomato purée and salt.

6. 6

   Finish and serve

   Remove the herb bundle and garlic. Leave the soup to rest for a few minutes, then serve with a drizzle of olive oil, black pepper and croutons.

What is bean soup?

Bean soup is a rustic staple in many parts of Italy, where dried pulses and vegetables make a hearty first course. This version brings together borlotti, cannellini and black-eyed beans with tomato and a bundle of classic herbs.

The three beans give the soup a mix of creamy and firm textures. Cooking the vegetables gently before the long simmer builds flavour without complicating the method.

Nutrition and macros by portion

The nutrition label shows one serving as written: 315 calories, 18g protein, 46g carbs, 6g fat.

Most of the carbohydrates, protein and fibre come from the dried beans, while olive oil supplies most of the fat. The vegetables and tomatoes add some carbohydrates and natural sugars. For a balanced meal, serve a bowl with a green salad or another portion of vegetables.

Why use three kinds of beans?

Borlotti beans: their tender, substantial texture works well in a thick soup.

Cannellini beans: these become soft and creamy as they simmer.

Black-eyed beans: they add another distinct shape and texture to the bowl. Soak the beans together only if their packet instructions allow for similar soaking times.

Build flavour with the vegetables

Soffritto: cooking the onion, celery and carrot in olive oil gives the soup a savoury base. Keep the heat moderate so the vegetables soften rather than brown heavily.

Tomatoes: crush them with their liquid, which becomes part of the broth. The tomato purée goes in near the end, as directed, to deepen the tomato flavour.

Make a tidy herb bundle

Bundle: tie the rosemary, sage, thyme and bay together with kitchen string so they can flavour the soup while staying easy to remove. Use a length of string that is easy to spot and lift out.

Garlic: leave the cloves in their skins as they simmer. Remove them with the herbs before serving, as the recipe directs.

Check the simmer and texture

Gentle heat: after the soup returns to the boil, lower the heat and simmer it for 45–60 minutes. A steady, quiet simmer helps the beans finish cooking without breaking up too quickly.

Doneness: check a few beans towards the end; they should be tender all the way through. If they are still firm, continue simmering and check again before serving.

Rest and serve

Resting: leave the finished soup for a few minutes after removing the herb bundle and garlic. This gives the broth a moment to settle before it is ladled out.

To serve: finish each bowl with a little olive oil and black pepper, and add croutons for crunch. It also works well as a first course before a simple main.

Recipe notes & tips

• Check each type of bean's packet for its soaking time before starting.
• Rinse the beans after soaking and discard the soaking water.
• Keep the diced celery and carrot small so they soften during the simmer.
• Crush the tomatoes without draining them so their liquid goes into the soup.
• Tie the herbs securely so the bundle is easy to retrieve.
• Check the beans for tenderness before adding the final seasoning.

Variations

• More herbs: adjust the rosemary, thyme, sage or bay bundle to suit your taste.
• Extra vegetables: add more diced celery or carrot while cooking the soffritto.
• Thicker broth: mash a few cooked beans into the soup before serving.
• With greens: stir in leafy greens near the end and cook until tender.
• Crusty topping: use toasted bread in place of croutons for serving.

Common mistakes to avoid

• Skipping the soak: dried beans may take longer to cook; soak them for the time given on the packet.
• Draining the tomatoes: their liquid helps form the broth, so keep it in.
• High heat during the soffritto: the vegetables can brown too quickly; cook them gently.
• Boiling hard: beans can break up; keep the soup at a gentle simmer.
• Serving firm beans: continue simmering and check again until they are tender.
• Leaving the herb bundle in: remove it and the garlic before serving as directed.

How to store

Cool the soup promptly and keep it in a covered container in the fridge for up to 3 days. Reheat gently in a pan until hot throughout, adding a little water if it has thickened; add the finishing oil, pepper and croutons when serving.

Frequently asked questions