Tuscan Bean Soup Recipe

Name: Tuscan Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dried white kidney beans (cannellini); 1 lb plum tomato; 9 cups chicken broth or 9 cups vegetable broth (homemade or canned); 4 cups water; 1 ½ cups sliced carrots; 14-12 head cabbage, chopped; 8 ounces mushrooms, sliced; 1 12 ounces cans tomato paste; 6 -8 fresh basil leaves, in thin strips; 2 tablespoons salt; 1 teaspoon dried oregano

Servings: persons

1 lb dried white kidney beans (cannellini)
1 lb plum tomato
9 cups chicken broth or 9 cups vegetable broth (homemade or canned)
4 cups water
1 ½ cups sliced carrots
14-12 head cabbage, chopped
8 ounces mushrooms, sliced
1 12 ounces cans tomato paste
6 -8 fresh basil leaves, in thin strips
2 tablespoons salt
1 teaspoon dried oregano

1
Rinse beans and discard any misshapen or darkened ones.
2
Put in a large pot with 8 cups cold water.
3
Bring to a boil and boil for 5 minutes.
4
Remove from heat and let sit for 30 minutes Drain and discard water.
5
Cut tomatoes in half and remove seeds.
6
Then cut into cubes.
7
Combine beans, tomatoes, and all other ingredients in a large soup pot.
8
Bring to a boil.
9
Reduce heat to medium and simmer briskly for one hour.

1146

kcal

Calories

Fat

Carbs

186

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 lb dried white kidney beans (cannellini), 1 lb plum tomato, 9 cups chicken broth or 9 cups vegetable broth (homemade or canned), 4 cups water, and more.

Yes, 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.

Tuscan Bean Soup

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