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Beans soup recipe

Delicious, healthy, and super creamy beans soup recipe. This recipe is ideal for a cozy evening when you are craving for some comfort food to warm you up. It's a great meal for all the family, including kids.
Prep Time10 mins
Cook Time1 hr 15 mins
Soaking time12 hrs
Total Time13 hrs 25 mins
Course: Main Course
Cuisine: Italian
Keyword: Beans soup recipe
Servings: 4 people
Calories: 139kcal


  • Large bowl
  • Chopping board
  • Vegetable Knife
  • Medium tall saucepan
  • Spoon


  • 15 gr olive oil  extra virgin
  • 1 garlic clove
  • 120 gr carrot
  • 81 gr celery
  • 355 gr mixed beans broad beans, borlotti beans, peas, cannellini beans, pearl barley, chickpeas, hulled red lentils, Colfiorito lentils.
  • 229 gr potatoes
  • 29 gr passata tomato
  • 7 gr salt
  • 3 gr ground black pepper
  • 571 gr water cold plus more for soaking the beans


Soaking the beans

  • Wash the beans under cold running water for a few minutes to remove any dirt. Place the beans in a large bowl and cover them with plenty of cold water. The water should be 8 cm above the beans. Cover the bowl with a plate and soak them for 12 hours. Leave it at room temperature.

Prepare the soup

  • Cut the carrots, the celery, and the potatoes into equal cubes. Pour the olive oil into a tall saucepan and add the garlic, carrots, and celery. Cook for 5 minutes then add the potatoes cubes.
  • Drain and rinse the beans and add them to the saucepan. Stir the beans for 5 minutes then add the passata, salt, and ground black pepper. Stir and let cook for 5 more minutes, now add the water. Stir occasionally and let cook for 1 hour. It will be ready when the tines of the fork will enter easily into the potatoes and the beans.
  • Serve it with some grated Parmigiano Reggiano and some toasted bread.


How do store the leftover?
Store the leftover in an airtight container in the fridge for up to 5 days. Additionally, you can freeze the leftover in an airtight container for up to 2 months and defrost the meal in the fridge the day before.
How do I reheat the soup the next day?
To reheat the soup, just add a glass of water into the saucepan and let it cook until hot. However, add a bit of water every time you see the soup starting to dry up.
Do I need to soak them into the water?
Yes, it is important to soak them in cold water for 12 hours. The water will hydrate the legumes, it will make them tender, and it will eliminate the phytic acid. Phytic acid is a substance that prevents the assimilation of calcium, iron, zinc, and magnesium, and becomes antinutrients.
Can I add different legumes to the dish?
Yes, of course. You can certainly add different legumes. Make sure to hydrate them before cooking them.
Can I use the legumes from the can?
Yes, of course. You can definitely do that. Remember that the legumes are already cooked so the time of the cooking will be different. I suggest you add the legumes after you have poured the water into the saucepan. Once the potatoes are cooked, about 20 minutes after simmer, turn off the heat and serve the soup.
Beans soup recipe