Chilled Tuscan Bean Soup Recipe

Name: Chilled Tuscan Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 small onion, minced; 1 garlic clove, minced; 4 ounces cabbage, coarsely chopped (about 1 1/2 firmly packed cups); 4 ounces zucchini, cut into 1/4 inch slices; 2 medium leeks, thinly sliced; 1 cup canned roma tomato, drained; 1 medium carrot, finely chopped; 1 small celery rib, finely chopped; 1/2 teaspoon fresh rosemary, minced (or 1/4 t. dried rosemary, crumbled); 1/4 teaspoon red pepper flakes; salt, to taste; 3 cups water; 2 cups beef broth (or more); 1/2 lb small great northern bean; 6 slices Italian bread, sliced 1/2 inch thick; 1 garlic clove, halved; 3 tablespoons olive oil; parmesan cheese, for topping soup

Servings: persons

2 tablespoons olive oil
1 small onion, minced
1 garlic clove, minced
4 ounces cabbage, coarsely chopped (about 1 1/2 firmly packed cups)
4 ounces zucchini, cut into 1/4 inch slices
2 medium leeks, thinly sliced
1 cup canned roma tomato, drained
1 medium carrot, finely chopped
1 small celery rib, finely chopped
1/2 teaspoon fresh rosemary, minced (or 1/4 t. dried rosemary, crumbled)
1/4 teaspoon red pepper flakes
salt, to taste
3 cups water
2 cups beef broth (or more)
1/2 lb small great northern bean
6 slices Italian bread, sliced 1/2 inch thick
1 garlic clove, halved
3 tablespoons olive oil
parmesan cheese, for topping soup

1
Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat.
2
Add onion and garlic and saute 2 to 3 minutes.
3
Abb cabbage, zucchini,leeks,tomatoes,carrots,celery, rosemary,red pepper flakes, and salt and cook until vegetables begin to soften, about 6 minutes.
4
Add water, 2 cups beef broth and beans and bring to a boil.
5
Reduce heat, cover and simmer until beans are tender, about 1 1/2 hours, stirring occasionally.
6
Puree soup in batches in blender; chill several hours or up to 1 week.
7
To serve, thin soup with additional broth, if desired.
8
Toast bread;rub lightly with cut sides of garlic clove.
9
Brush bread with most of remaining olive oil.
10
Ladle soup into individual bowls.
11
Top with a crouton and a sprinkling of Parmesan cheese.
12
Place several drops of remaining olive oil into each bowl and serve.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 small onion, minced, 1 garlic clove, minced, 4 ounces cabbage, coarsely chopped (about 1 1/2 firmly packed cups), and more.

Yes, Chilled Tuscan Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chilled Tuscan Bean Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions