5 from 36 votes
Tuscan Bean Soup - The Best Italian Soup
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.
Prep Time
20 mins
Cook Time
2 hrs
Additional Time
8 hrs
Total Time
10 hrs 20 mins
Servings:
6
people
Calories:
228 kcal
Course:
Soup, Dinner
Cuisine:
Italian
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.
Cup of Yum
Nutrition Information
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: 6 people
Amount Per Serving
Calories 228
% 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.