bean soup in a black pot
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5 from 2 votes

Italian Two Bean Soup

Two Bean Soup, a delicious combination of beans, swiss chard and veggies. Perfect comfort food.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Dish, Soup
Cuisine: Italian
Keyword: bean soup, Italian bean soup
Servings: 4 servings
Calories: 267kcal
Author: Rosemary Molloy / An Italian in my Kitchen


  • 1/2 cup borlotti beans (dried)*
  • 1/2 cup cannellini beans (dried)*
  • 2 tablespoons olive oil
  • 1 small onion chopped
  • 1 large carrot chopped
  • 1 celery stalk chopped
  • 1-2 cloves garlic diced
  • 1 sprig rosemary
  • 3/4 teaspoon oregano
  • 3/4 teaspoon basil
  • 1 bay leaf
  • 1/4 teaspoon salt
  • 1-2 dashes hot pepper flakes to taste
  • 1 bouillon cube
  • 1 can diced tomatoes (1 1/4 cups) (nothing added 400 grams)
  • 4-5 cups water**
  • 2 cups Swiss chard chopped

*Soak for 8-10 hours in cold water, rinse before cooking.

    More water may be needed.


      • In a large pot add olive oil, chopped onion and garlic cook on medium / low heat for 2 minutes or until onion is transparent, then add the chopped carrots, celery, drained and rinsed soaked beans, can of tomatoes, water, bouillon cube, oregano, basil, bay leaf, salt, hot pepper flakes and rosemary, stir to combine.
      • Bring to a boil then lower and simmer for approximately 1 hour or until the beans are tender,  in the last 5 minutes (beans should be tender) add the chopped swiss chard*, stir to combine, (at this point taste for salt you might need to add some extra) cook for the remaining 5 minutes, then serve immediately. Enjoy!

      *If you don't like swiss chard you can always substitute with spinach or beet greens.


        Calories: 267kcal | Carbohydrates: 38g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Sodium: 608mg | Potassium: 1139mg | Fiber: 12g | Sugar: 5g | Vitamin A: 3815IU | Vitamin C: 18.1mg | Calcium: 159mg | Iron: 5.4mg