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    Home - Recipes - Soup

    Tuscan Bean Soup

    Sep 10, 2019 · Modified: Aug 11, 2022 by Courtney · This post may contain affiliate links · 10 Comments

    152 shares
    Jump to Recipe

    Tuscan bean soup is a healthy and comforting cool weather soup.  White beans are simmered in broth with fresh rosemary, garlic and kale in this nutritious, easy to make classic soup. Directions for both dried and canned beans included!

    a bowl of tuscan bean soup

    When the weather starts getting chilly is there anything more comforting and life giving than a bowl of hot soup??  This Tuscan bean soup is one of the soup recipes I reach for continually year after year.  It's easy to make, healthy, budget friendly and family friendly so it definitely ticks all of the right boxes - and the best part is there's a good chance that you might even have all the ingredients on hand already.

    Tuscan Bean Soup

    I have seen many different variations of Tuscan bean soup.  Some include tomatoes, some puree half the beans for a thicker consistency and some include more vegetables, such as zucchini.

    In my version, I keep it as simple and flavourful as possible - no tomatoes, no pureeing, and no zucchini.

    I make this soup from dried beans when I have a bit more time because I prefer the flavour of them, but I also use canned beans when I am in a pinch so I've included the directions for making this bean soup from both.

    Why you're going to love this soup!

    • It's very flexible.  Have some broccoli, green beans, or zucchini hanging around?  They'll taste great in this soup.
    • The pancetta gives the soup a nice flavour, but it's not necessary, so omitting it and swapping out the chicken broth for veggie brothgives you a great plant based soup
    • Using dried beans is fuss free and just requires a bit of planning, but swapping for canned beans gets dinner on the table in about 30 minutes

    How to make Tuscan Bean Soup

    For dried beans:

    If you are going to use dried beans, you need to plan ahead a bit and soak the beans before you cook them.  Soaking the beans helps to remove some of the indigestible sugars from the beans (which cause gas), but I also find that giving the beans a presoak helps them to keep a nice shape when they cook.

    To soak the beans place them in a large bowl and fill the bowl with water until the beans are covered by a couple of inches then just leave them on the counter until the next day.

    To cook your soaked beans, drain them then place them in a large pot, cover with water again by a couple of inches and then place a quartered onion along with a couple of bay leaves into the pot.  Season the water with sea salt then bring to a boil.

    When the pot is boiling, reduce the heat to low and simmer for about 30 minutes or until the beans are tender.

    For the Soup:

    Saute the diced pancetta in a large soup pot until it browns.

    Add the diced celery, onion, carrot, crushed garlic and rosemary sprigs then saute for a couple of minutes.

    sautéing pancetta and veggies for tuscan bean soup

    Add the chicken stock and cooked beans to the pot, bring it to a boil then simmer for 20 minutes before adding the chopped kale and cooking for a further 10 minutes.

    Serve the soup garnished with parsley and parmesan cheese.

    a bowl of Tuscan bean soup

    Dietary Considerations and Accommodations

    This recipe for Tuscan bean soup is suitable for the following diets:

    • vegan and vegetarian (omit the pancetta and swap the chicken stock for veggie stock)
    • gluten free
    • dairy free (omit parmesan garnish)

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    More recipes you’ll love!

    If you like this Tuscan bean soup, you might want to check out some of our other delicious soup recipes:

    • Vegetarian Miso Ramen
    • Moroccan red lentil soup
    • Vegan split pea soup

    If you have made this recipe we’d love to see it! Tag us on Insta @loveandgoodstuff.
    Loved this? Don’t forget to rate it below!

    a hand holding a bowl of Tuscan bean soup with a spoon in it.
    Print Recipe
    5 from 5 votes

    Tuscan Bean Soup

    A brothy soup with white beans, kale and pancetta
    Prep Time1 d
    Cook Time1 hr
    Course: Soup
    Cuisine: Italian
    Servings: 6
    Calories: 414kcal
    Author: Courtney
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    Ingredients:

    • 1.5 cups dried canelli beans
    • 8 cups chicken stock
    • 7 ounces black kale - 8-10 leaves, about a bunch
    • 1 large carrot - diced
    • 1 medium onion - diced
    • 2 ribs celery - diced
    • 2 cloves garlic - crushed
    • 1-2 sprigs rosemary
    • 5 ounces pancetta - diced
    • parsley and parmesan cheese to garnish

    Instructions

    • Soak the beans in a large bowl of water overnight.
    • Cook the soaked beans in a large pot of salted water with a quartered onion and 2 bay leaves for 30 minutes.
    • Sautee the pancetta in a large soup pot until it browns. Add the onion, carrot and celery along with the garlic and rosemary and parsley then sweat for a few minutes.
    • Add the chicken stock and cooked beans. bring the pot to a boil then simmer for 20 mins before adding the kale and cooking for another 10 minutes.
    • Serve

    Notes

    ** to use canned beans replace the dried beans with 2 15 oz cans of white beans drained and skip the bean soaking and cooking steps.
    ** To make soup meatless, skip the pancetta and swap the chicken stock for your favourite veggie stock.

    Nutrition

    Calories: 414kcalCarbohydrates: 49gProtein: 25gFat: 14gSaturated Fat: 4gTrans Fat: 1gCholesterol: 25mgSodium: 655mgPotassium: 1556mgFiber: 9gSugar: 8gVitamin A: 5388IUVitamin C: 43mgCalcium: 197mgIron: 7mg

    * nutritional information is calculated by online tools and may not be 100% accurate.

    Tried this recipe?Mention @loveandgoodstuff or tag #loveandgoodstuff!
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    About Courtney

    I'm Courtney and I love great food!

    Creating delicious meals, photographing them, and sharing them with friends and family are some of my favourite joys ❤️
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    Reader Interactions

    Comments

    1. Jessica Formicola says

      October 21, 2019 at 7:48 pm

      I made this soup for dinner last night and it was a total hit! A comfort food win for sure.

      Reply
      • Courtney says

        October 21, 2019 at 8:20 pm

        I'm happy to hear that Jessica! ?

        Reply
    2. Toni says

      October 21, 2019 at 8:13 pm

      I loved it! So comforting and delish!

      Reply
      • Courtney says

        October 21, 2019 at 8:19 pm

        I'm so glad you enjoyed it! 🙂

        Reply
    3. Sara Welch says

      October 21, 2019 at 8:17 pm

      This is everything a gourmet soup should be, and then some! Looking forward to warming up with this tonight!

      Reply
      • Courtney says

        October 21, 2019 at 8:19 pm

        Thanks Sara!! Enjoy!

        Reply
    4. Lucy Parissi says

      October 21, 2019 at 8:28 pm

      So easy to follow and achieve great results with this recipe. Thanks for sharing it.

      Reply
      • Courtney says

        October 22, 2019 at 4:06 pm

        You're so welcome Lucy!

        Reply
    5. Patty at Spoonabilities says

      October 21, 2019 at 8:57 pm

      This recipe is the best recipe I've ever found for Tuscan bean soup. It is so so so good. I love the panchetta in it - that makes is even more special.

      Reply
      • Courtney says

        October 22, 2019 at 4:06 pm

        Thanks so much Patty! I'm glad you enjoy it 🙂

        Reply

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