Ontario Bean Soup With Basil: A Hug in a Bowl

There’s something profoundly comforting about a well-made bean soup, a dish that speaks of hearth, home, and the generosity of the earth. I recall a crisp autumn afternoon, leaves swirling outside my kitchen window, when a friend shared a recipe that instantly became a staple. It wasn’t just the hearty blend of beans and vegetables, but the bright, unexpected lift of fresh basil that truly sang. This Ontario Bean Soup, inspired by the bounty of Canadian farms, has since become my go-to for chilly evenings and when I need a simple, nourishing meal that doesn’t skimp on flavour. It’s a testament to how humble ingredients can be transformed into something truly magical, a pot of pure, unadulterated deliciousness.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6-8
• Yield: Approximately 10-12 cups
• Dietary Type: Vegetarian (can be made Vegan)

Ingredients

This soup celebrates the hearty, wholesome goodness of Canadian produce and pantry staples. It’s designed to be flexible, but for the authentic flavour, stick to the measurements below.

• 1/4 cup butter (for vegan, use olive oil or vegan butter)
• 1 large onion, chopped
• 1 garlic clove, minced
• 4 medium potatoes, cubed (about 1-inch pieces)
• 4 medium carrots, chopped (about 1/2-inch pieces)
• 2 celery stalks, chopped (about 1/2-inch pieces)
• 6 cups chicken stock (for vegetarian/vegan, use vegetable stock)
• 1 (28-ounce) can chopped tomatoes, undrained
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 bunch fresh basil, chopped (reserve a few leaves for garnish)
• 1 cup French style green beans (fresh or frozen)
• 1 cup peas (fresh or frozen)
• 2 (14-ounce) cans Romano beans, drained and rinsed
• 2 (14-ounce) cans white kidney beans (Cannellini beans), drained and rinsed
• 1 cup pasta shells (ditalini or small elbow macaroni also work well)
• 2 tablespoons fresh parsley, chopped
• Grated Romano cheese, for serving (optional, omit for vegan)

Equipment Needed

While this soup is wonderfully straightforward, a few essential tools will make the process seamless:

• A large, heavy-bottomed pot or Dutch oven (at least 5-quart capacity)
• A sharp chef’s knife for chopping vegetables
• A cutting board
• Measuring cups and spoons
• A wooden spoon or spatula for stirring
• A ladle for serving

Instructions

The beauty of this soup lies in its simplicity and the way the flavours meld together as it simmers. Follow these steps to create a pot of pure comfort:

1. Begin by melting the butter in your large, heavy-bottomed pot or Dutch oven over medium heat.
2. Add the chopped onion to the melted butter. Sauté the onion, stirring occasionally, for approximately 5 minutes, until it becomes translucent and begins to soften.
3. Introduce the minced garlic clove to the pot, along with the cubed potatoes, chopped carrots, and chopped celery. Continue to sauté this mixture for another 5 minutes, stirring frequently. This step is crucial for developing the base flavour of the soup and slightly softening the vegetables before they simmer.
4. Pour in the chicken stock (or vegetable stock) and add the undrained can of chopped tomatoes. Stir in the salt and pepper. Finally, stir in the chopped fresh basil.
5. Bring the soup mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 10 minutes. This initial simmer allows the flavours to begin harmonizing and the tougher vegetables to start tenderizing.
6. After 10 minutes, uncover the pot and add the French style green beans, peas, both the Romano beans and white kidney beans (drained and rinsed), and the pasta shells.
7. Stir everything together to ensure the ingredients are evenly distributed. Continue to simmer, uncovered, for another 10 minutes, or until the pasta is cooked to al dente and the vegetables are tender. Be mindful not to overcook the pasta, as it will continue to soften in the hot broth.
8. Just before serving, stir in the chopped fresh parsley. Ladle the hearty soup into bowls and, if desired, sprinkle generously with grated Romano cheese.

Expert Tips & Tricks

As a chef, I’ve learned that even the simplest dishes can be elevated with a few insider secrets. Here are some tips to make your Ontario Bean Soup truly exceptional:

• Browning the Aromatics: While sautéing the onion for 5 minutes is specified, don’t be afraid to let it get a little golden-brown. This caramelization adds a wonderful depth of flavour to the soup’s base. The same goes for the garlic, carrots, and celery – a little extra time here pays dividends.
• Bean Variety: The recipe calls for Romano beans and white kidney beans, but feel free to experiment with other hearty beans like cannellini, great northern, or even some small red beans. Just ensure they are drained and rinsed well.
• Herbal Infusion: Basil is the star here, but consider adding a sprig or two of fresh thyme or a bay leaf along with the stock and tomatoes for an extra layer of complexity. Remove them before serving.
• Pasta Perfection: If you’re making the soup ahead of time, I recommend cooking the pasta separately and adding it to individual bowls just before serving. This prevents the pasta from becoming mushy. If you plan to eat it all at once, cooking it directly in the soup is perfectly fine.
• Broth Boost: If your soup seems a little too thick as it simmers, don’t hesitate to add a splash more stock or even some water to reach your desired consistency.
• Spice It Up: For a touch of heat, add a pinch of red pepper flakes along with the salt and pepper.

Serving & Storage Suggestions

This soup is a meal in itself, but it truly shines when paired with a crusty baguette or a slice of artisanal bread, perfect for soaking up every last drop of flavourful broth. A simple side salad with a light vinaigrette also complements its heartiness beautifully.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of stock or water if the soup has thickened considerably. Freezing is also an option; however, the pasta may become softer upon thawing. For best results, freeze the soup without the pasta and cook fresh pasta to add when reheating.

Nutritional Information

Here’s an estimated nutritional breakdown per serving (based on 8 servings, excluding optional cheese):

Nutrient	Amount per Serving	% Daily Value
Calories	355 kcal	18%
Total Fat	8.5 g	11%
Saturated Fat	4.5 g	23%
Cholesterol	15 mg	5%
Sodium	980 mg	43%
Total Carbohydrate	55.5 g	20%
Dietary Fiber	13.8 g	49%
Sugars	9.1 g	10%
Protein	13.3 g	27%

Note: Nutritional values are estimates and can vary based on specific ingredients and brands used.

Variations & Substitutions

This soup is a wonderfully adaptable canvas. Here are a few ideas to personalize it:

• Vegan Delight: As mentioned, swapping butter for olive oil or vegan butter and using vegetable stock will make this soup entirely vegan. Ensure your cheese substitute is also vegan if you choose to use one.
• Heartier Grains: Instead of pasta shells, try adding barley, farro, or quinoa for a different textural experience and a boost of nutrients. Adjust cooking times accordingly.
• Greens Galore: Wilt in a few handfuls of spinach or kale during the last few minutes of cooking for an extra dose of vitamins and minerals.
• Smoky Undertones: Add a diced smoked ham hock or a teaspoon of smoked paprika when you add the stock for a subtle smoky flavour.
• Citrus Zest: A squeeze of fresh lemon juice just before serving can brighten all the flavours beautifully.

FAQs

Q: Can I use dried beans instead of canned?
A: Absolutely! If using dried beans, soak them overnight and cook them until tender before adding them to the soup during step 6, ensuring they are fully cooked.

Q: My soup seems a bit bland. What can I do?
A: Taste and adjust seasonings! Add more salt, pepper, or even a pinch of cayenne pepper for heat. A splash of Worcestershire sauce (ensure it’s vegan if needed) or a dash of balsamic vinegar can also enhance the savoury notes.

Q: How long can I store the leftover soup?
A: Stored properly in an airtight container in the refrigerator, this soup will keep well for 3 to 4 days.

Q: Can I make this soup in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Sauté the onion, garlic, potatoes, carrots, and celery on the stovetop first, then transfer them to the slow cooker with the stock, tomatoes, salt, and pepper. Cook on low for 6-8 hours or on high for 3-4 hours. Add the beans, green beans, peas, and pasta during the last hour of cooking. Stir in the basil and parsley at the end.

Q: Is it okay to add other vegetables to this soup?
A: Of course! Feel free to add zucchini, bell peppers, corn, or any other favourite vegetables that you enjoy. Just ensure they are cut to a size that will cook within the allotted simmering times.

A Final Word

This Ontario Bean Soup with Basil is more than just a recipe; it’s an invitation to slow down, savour the simple pleasures, and appreciate the nourishment that wholesome ingredients provide. It’s a dish that warms the soul as much as it fills the belly, a perfect example of how humble components can create something truly extraordinary. I encourage you to try it, adapt it to your liking, and share it with loved ones. May it bring as much comfort and joy to your table as it has to mine.