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 cannellini beans; 4 quarts water (with 3 tablespoons table salt in it); 6 ounces pancetta, diced; 1 tablespoon olive oil; 1 onion; 2 carrots; 2 stalks celery; 5 garlic cloves; 4 cups chicken stock; 3 cups water; 2 bay leaves; 5 cups kale; 14 ounces diced tomatoes; 1 ounce rosemary; drizzle olive oil

Servings: persons

1 lb dried cannellini beans
4 quarts water (with 3 tablespoons table salt in it)
6 ounces pancetta, diced
1 tablespoon olive oil
1 onion
2 carrots
2 stalks celery
5 garlic cloves
4 cups chicken stock
3 cups water
2 bay leaves
5 cups kale
14 ounces diced tomatoes
1 ounce rosemary
drizzle olive oil

1
Brine the beans in the water & salt, overnight (8 to 24 hrs).
2
Reder the pancetta in the oil, till brown and crisp.
3
Add vegetables, saute till soft.
4
Smash garlic, add to pot.
5
Rinse the beans, add to pot.
6
Add stock, water & bay leaves, bring to a simmer.
7
Put in oven at 250 deg for 1 hour (or the slow cooker).
8
add Kale & diced tomatoes (rinsed) after the soup is cooked add rosemary for 15 minutes (off heat) then remove.
9
Simmer for another 30 minutes till the beans are done.

866

kcal

Calories

Fat

Carbs

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 15 ingredients. The key ingredients include: 1 lb dried cannellini beans, 4 quarts water (with 3 tablespoons table salt in it), 6 ounces pancetta, diced, 1 tablespoon olive oil, 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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