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5.0 from 36 votes

Tuscan Bean Soup - The Best Italian Soup

A hearty, creamy bean soup with lots of savory ingredients. Flavorful and filling and perfect for a quick lunch or dinner. Makes about 12 cups.

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 stalk diced
  • 3 garlic cloves 3 garlic cloves
  • 1 leek thinly sliced and chopped
  • 1 carrot diced
  • 2 rosemary sprigs needles separate from the sprig and finely chopped
  • 3 parsley sprigs finely chopped
  • 1 tablespoon tomato paste
  • 6 cups chicken stock low sodium
  • salt and pepper
  • 3 tablespoons olive oil
  • Parmesan Cheese Freshly grated

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. While the beans are cooking chop: onion, celery, garlic, leek, carrot, rosemary, parsley and garlic.
  4. 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.
  5. In a blender, add half of the partially cooked cannellini beans. Add some chicken stock and puree.
  6. 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.
  7. 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.
  8. Stir occasionally and scraping the bottom of the pot to prevent from burning.
  9. Serve hot with grated parmesan cheese over it.

Nutrition Information

Calories 228kcal (11%) Carbohydrates 26g (9%) Protein 11g (22%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Cholesterol 7mg (2%) Sodium 540mg (23%) Potassium 377mg (11%) 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

% 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.