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Close up of Italian Endive Bean Soup

Italian Endive Bean Soup

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 10 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 55 Minutes
  • Yield: 4-6 Servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian Inspired
  • Diet: Vegan


Packed with the aromatic richness of classic Italian herbs and spices, this healthy Italian Endive Bean Soup offers a comforting and satisfying experience.



Base Ingredients:

  • 1 large yellow onion, fine dice
  • 2 carrots, sliced into penny rounds
  • 1 celery rib, fine dice
  • 2 Tablespoon minced garlic
  • 2 cups low-sodium vegetable broth *
  • 5 cups water
  • 1 – [ 14 oz. can ] petite diced tomatoes
  • ¼ teaspoon baking soda (optional) *

Additional Ingredients:

  • 2 – [ 15 oz. can ] cannellini beans, drained and rinsed, divided *
  • 1 Tablespoon lemon juice *
  • ¼ cup nutritional yeast
  • 2 Tablespoons Vegan Parmesan Cheese *
  • ½ teaspoon pure maple syrup (optional)
  • 2 teaspoon red wine vinegar *

Spice/Herb Ingredients:

  • 1 ½ teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 ½ teaspoons dried oregano
  • ½ teaspoon dried crushed thyme leaves *
  • 2 teaspoons dried parsley
  • ¼ teaspoon Italian seasoning
  • ¼ + 1/8 teaspoon cumin *
  • ¼ + 1/8 teaspoon dried ground fennel seeds (optional)
  • Large pinch dried ground rosemary
  • 2 bay leaves
  • ½ to 1 ½ teaspoons sea salt (+/-) *
  • 1/8 to ¼ teaspoon black pepper (+/-)
  • Pinch to ¼ teaspoon red pepper flakes 

Other Ingredients:

  • 4 to 5 cups packed, chopped endive *
  • Cooked small cut pasta *

Optional Toppings:


  1. Place the Spice/Herb Ingredients (except the bay leaves and red pepper flakes) in a small bowl, mix well, set aside.
  2. In a large stock pot, add the diced onions, carrots, and celery, sauté over medium-high heat until the veggies begin to soften, approximately 7 to 9 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
  3. Add the minced garlic, sauté for 30 seconds, then add all the remaining Base Ingredients (except the baking soda) and Spice/Herb Mix, stir well to combine, then tuck in the bay leaves. Bring the mixture to a boil, then lower to a low-boiling simmer, stir to combine.  Simmer for 15 to 25 minutes or until the carrots, and celery are perfectly tender, stirring occasionally.
  4. Stir in the baking soda, simmer several minutes.
  5. In the meantime, boil the pasta according to package directions, rinse well with cold water, set aside.
  6. Once the carrots, and celery are tender, remove and discard the bay leaves, then add all the Additional Ingredients (except reserve one can of cannellini beans), and the endive.
  7. Take that one can of cannellini beans, drain and rinse, then place in a small bowl and mash really well into a paste-like mixture, then stir it into the soup broth to dissolve and thicken the broth. Simmer for 5 to 10 minutes, add the crushed red pepper flakes, stir well, cover with a lid, then remove from the stove to allow the flavors to marry for 5 minutes.
  8. To serve, add a generous portion of the cooked pasta to the bottom of a soup bowl, ladle the hot soup broth over top, sprinkle generously with Vegan Parmesan Cheese and some freshly chopped parsley. Enjoy!


*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  4 to 6