• Servings 4
  • Prep 25 min
  • Cook 25 min
  • Cuisine
  • Skill Level

Italian Bean Soup


  • 2 tsp extra virgin olive oil
  • 1 leek, washed and chopped
  • 2 cloves garlic, chopped
  • 3 tsp dried oregano
  • 3/4 cup green beans, chopped 1/4 inch
  • 1 (14 oz) can lima beams, drained and rinsed
  • 1/4 cup small pasta of your choiice
  • 4 cups vegetable stock
  • 8 cherry tomatoes
  • Kosher salt and cracked black pepper
  • 3 tbs torn fresh basil


  • Heat olive oil in a large saucepan.
  • Add the leek,  garlic and oregano, and cook for 5 minutes, stirring occasionally.
  • Stir in the green beans and the lima beans, add the pasta, then the stock.
  • Bring to a boil, then reduce to a simmer.
  • Cook for 12-15 minutes, or until the vegetables are tender and the pasta is cooked al dente. Stir occasionally.
  • In a heavy skillet, fry the tomatoes over high heat until they soften and the skins begin to blacken.
  • Gently crush the tomatoes with the back of a wooden spoon, then add to the soup.
  • Season with salt and pepper, then stir in the torn basil and serve.

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