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Italian Bean Soup

Marie Cook
Prep Time 15 mins
Cook Time 20 mins
Course Soup
Cuisine Italian
Servings 6 Servings


  • 1/2 lb Italian Sausage
  • 1/2 medium Onion Chopped (about 1 cup)
  • 2 Carrots Diced
  • 2 stalks Celery Diced
  • 2 cloves Garlic minced (1t garlic powder)
  • 1/2 Bell Pepper (Any Color) Minced (optional)
  • 1 14.5 oz Can Chicken Broth
  • 1 14.5 oz Can Diced Tomatoes
  • 1 14.5 oz Can Garbanzo Beans
  • 1 14.5 oz Can Kedney Beans
  • 1 14.5 oz Can Cannellini Beans
  • 1/2 cup Red Wine
  • 1 tsp Kosher Salt
  • 1 tsp Fennel Seed
  • 1 tsp Dried Basii
  • 1 tsp Dried Oregano
  • 1/4 tsp Crushed Red Pepper Optional


  • Brown sausage in large dutch oven or soup pot. When brown add onion, celery, carrot, garlic and kosher salt and saut√© until vegetables start to soften. Add chicken broth, tomatoes, wine and spices and scrape up any brown pieces off the bttom of the pan. Add beans, liquid and all to the pot. (Your making soup so you will need the liquid) Simmer for 15-20 minutes and serve with freshly grated paresan cheese and garlic bread.


I have added chopped Kale and Spinach when I add the beans and it is a great addition