Italian War Soup

Preparation time: 20 Cooking time: 20 Easy - for beginners Serves: 6


This hearty, meatless soup was popular in Italy during World War II because of the scarcity of meat. My aunt, America Vincenzi, taught me how to make this soup which she learned from her mother-in-law in Italy.


  • 4 cups of diced potatoes
  • 1 small can of tomato paste
  • chicken boullion to taste (or vegetable bouillon)
  • 1 large can of white beans
  • 1 gallon of water
  • 1 pound of Ditalini pasta
  • 1 large onion (diced)


Bring water to boil, add potatoes and onions, cook potatoes until done; add buillion, beans and tomato paste; add salt and pepper to taste. Serve with fresh Italian bread.


Soup  · Italian  · Bean

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