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Italian Bean Soup


Spicy bean soup with just a hint of smokiness is a comfort when the weather turns chilly. The wine and oregano give this tomato-based bean soup a distinctive flavor. You'll find it's a bit spicy and slightly smokey.

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 1 medium onion, quartered
  • 6 cups water
  • 3 cups canned chicken (or beef) broth (or vegetable broth)
  • ¾ cup dry red wine
  • 1 (14.5-ounce) can chopped tomatoes
  • 1 (15-ounce) can white beans, drained
  • 1 (15-ounce) can red kidney beans, drained
  • 1 (15-ounce) can chickpeas, drained
  • 10 baby carrots
  • 10 baby zucchini
  • 1 frozen crushed garlic cube
  • 1 teaspoon dried oregano
  • 1 tablespoon kosher salt
  • ½ teaspoon coarse black pepper


  1. Place onion, water, chicken broth, wine, tomatoes, white beans, kidney beans, chickpeas, carrots, zucchini, garlic, oregano, salt, and pepper in a 6-quart stockpot. Cover and bring to a boil.
  2. Reduce to a simmer and cook uncovered for 18-20 minutes.
  3. Ladle into bowls and serve.

Contributed by: Quick & Kosher, JAMIE GELLER