Tuscan Bean Soup - The Best Italian Soup
User Reviews
5
36 reviews
Excellent
Tuscan Bean Soup - The Best Italian Soup
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Tuscan Bean Soup features tender cannellini beans simmered with a mix of aromatic vegetables including onion, celery, garlic, leek, and carrot, complemented by rosemary and parsley. The addition of tomato paste and chicken stock enriches the soup’s flavor. Partially pureed beans create a creamy texture while whole beans add bite, making for a hearty, comforting soup that highlights traditional Italian ingredients.
Description
Tuscan Bean Soup combines soaked and partially cooked cannellini beans with a sautéed blend of vegetables such as onion, celery, garlic, leek, carrot, rosemary, and parsley. The vegetables are softened in olive oil, then combined with pureed and whole beans and tomato paste diluted with chicken stock. The use of herbs alongside the beans and vegetables creates a balanced and savory flavor profile typical of Italian country cooking. The partly pureed beans give the soup a creamy yet textured consistency. This soup can be served warm for a filling lunch or dinner option during cooler seasons.
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Ingredients
- 1 pound cannellini bean soaked over night in the refrigerator
- 1 yellow onion diced
- 3 celery diced, stalk
- 3 garlic 3 garlic cloves, cloves
- 1 leek thinly sliced and chopped
- 1 carrot diced
- 2 rosemary needles separate from the sprig and finely chopped, sprigs
- 3 parsley finely chopped, sprigs
- 1 tablespoon tomato paste
- 6 cups chicken stock low sodium
- salt
- black pepper
- 3 tablespoons olive oil
- Parmesan Cheese Freshly grated
Instructions
- Place dry white cannellini beans in a large bowl and add enough water to cover them by at least 2 inches. Refrigerate overnight.Stir and remove any outer shells that is coming to the surface. Drain the beans and rinse them under cold water again.
- In a large pot place the rinsed beans and cover with water. Bring the water to a boil, lower the heat to medium and cook until almost tender. Remove from the heat. About 1 hour.
- While the beans are cooking chop: onion, celery, garlic, leek, carrot, rosemary, parsley and garlic.
- In another large Dutch oven pot, heat 3 tablespoons olive oil. Add all the chopped vegetables, rosemary, garlic and parsley. Cook for about 10 minutes until they are tender.
- In a blender, add half of the partially cooked cannellini beans. Add some chicken stock and puree.
- Add the pureed cannellini beans and the whole beans to the vegetables. Dilute the tomato paste with a couple of tablespoons of the stock and add it to the beans.
- Add the chicken stock, salt and pepper and cook over medium heat for about 45 to 1 hour or when the beans are fully cooked and tender. Partially cover with a lid.
- Stir occasionally and scraping the bottom of the pot to prevent from burning.
- Serve hot with grated parmesan cheese over it.
Nutrition Information
Show Details
Calories
228kcal
(11%)
Carbohydrates
26g
(9%)
Protein
11g
(22%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Cholesterol
7mg
(2%)
Sodium
540mg
(23%)
Potassium
377mg
(8%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
2004IU
(40%)
Vitamin C
5mg
(6%)
Calcium
74mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 11g | 22% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 7mg | 2% |
| Sodium | 540mg | 23% |
| Potassium | 377mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 2004IU | 40% |
| Vitamin C | 5mg | 6% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
36 reviews
Excellent
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