This was an easy soup to make and very tasty on a rainy day.

Italian Bean Soup

Serving Size: 4


  • 1 stalk celery, thinly sliced
  • 1 small onion, minced
  • 2 med. carrots, peeled and thinly sliced
  • 2 cloves garlic, minced
  • 4 Tbs. olive oil
  • 1 can crushed tomatoes
  • 2 vegetable bouillon cubes
  • 1 can white beans, drained
  • 1 cup water
  • 1 baguette
  • salt and pepper to taste


  1. Place 3 tablespoons of oil in a large soup pot.
  2. Add the celery, onions and carrots and saute until soft and translucent.
  3. Add the garlic and lightly saute.
  4. Add the tomatoes vegetable bouillon and water heat and stir well to mix.
  5. Add the drained beans and warm the soup.
  6. Season to taste with salt and pepper and optionally Italian herbs such as oregano and thyme.
  7. Meanwhile, slice the baguette and brush the remaining tablespoon of oil on the slices of bread.
  8. Toast on a grill, in a frying pan, in the oven or in a toaster.
  9. Serve the soup in a bowl with a slice of baguette.