White Bean Italian Soup

Prep Time: 5 minutes | Cook Time: 30 minutes | Servings: 6 | Author: Olivelle (styled by Chivilla Bay)

Rustic Comfort with a Fancy Little Wink 🍲🖤

This White Bean Italian Soup is the culinary equivalent of wrapping yourself in a chunky blanket while pretending you totally meant to spend the evening on the couch. Rich broth, hearty white beans, tender vegetables, kale, rustic bread, and deep savory flavor all come together in one cozy pot of comfort.

The Black Truffle Olive Oil and Roasted Garlic Balsamic add a rich, earthy depth that makes this soup taste like something you’d order at a tiny tucked-away Italian café where everyone somehow looks effortlessly stylish. Meanwhile, the bread melts right into the broth, creating that thick, rustic texture that makes every spoonful ridiculously satisfying.

Bonus? It reheats beautifully and freezes like a champ, so future-you gets rewarded too. ✨

Ingredients

• 3 tbsp Black Truffle Infused Olive Oil
• 1 shallot, diced
• 3 celery stalks, chopped
• 2 medium carrots, chopped
• 3 cloves garlic, minced
• 2 tbsp Roasted Garlic White Barrel Aged Balsamic
• 3 tomatoes, chopped
• 1 head kale, chopped
• 8 cups chicken stock
• 1/4 cup Wild Garlic Italian Dried Herb Blend
• 2 (14.5 oz) cans Northern White Beans
• 1/2 loaf Pain de Campagne or rustic bread (about 3 cups), torn into chunks
• 2 tsp Black Truffle Infused Sea Salt
• 1/2 cup parmesan cheese, finely grated

Directions

1. In a large Dutch oven or soup pot, heat the Black Truffle Infused Olive Oil over medium-high heat.
2. Add the shallot, celery, and carrots. Cook until softened, about 8 minutes.
3. Stir in the garlic and cook for 1 additional minute until fragrant.
4. Add the Roasted Garlic White Barrel Aged Balsamic and cook for another minute.
5. Stir in the chopped tomatoes, kale, chicken stock, and Wild Garlic Italian Dried Herb Blend.
6. Bring the soup to a boil, then reduce heat to medium-low.
7. Add the Northern White Beans and Black Truffle Infused Sea Salt. Stir well.
8. Tear the bread into rustic chunks and add directly to the soup.
9. Simmer for about 20 minutes, stirring occasionally, until the bread softens and begins to break down into the broth.
10. Stir in the parmesan cheese and cook another 5 minutes until rich and creamy.
11. Serve hot with extra parmesan and crusty bread if desired. Preferably while wearing socks thick enough to qualify as insulation. 😌

Tips & Swaps

• Cannellini beans work beautifully if you can’t find Northern beans.
• Want extra protein? Add shredded rotisserie chicken or Italian sausage.
• The soup thickens as it sits, making leftovers even more comforting.
• Freeze portions for easy lunches or quick winter dinners.
• Add a drizzle of Black Truffle Olive Oil before serving for extra flavor magic.

Featured Chivilla Bay Favorites

Bring rich Italian-inspired flavor to your kitchen with these Olivelle favorites:

• Black Truffle Infused Olive Oil
• Roasted Garlic White Barrel Aged Balsamic
• Wild Garlic Italian Dried Herb Blend
• Black Truffle Infused Sea Salt
• Gourmet soup and bread pairing gifts from Chivilla Bay