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 pound white kidney beans, dried dried, or 4 cn cannellini beans; 6 ounces pancetta or very lean bacon, finely diced; 1/4 cup olive oil; 1 cup red onion finely chopped; 1 cup celery finely chopped; 1 tablespoon sage fresh, minced, or 1 ts dried sage; 1 teaspoon salt; 1 teaspoon black pepper; 1 1/2 quarts chicken broth; 2 cups ditalini or any short tubular pasta; 1 teaspoon salt; 2 tablespoons parsley leaves minced; 1 x romano cheese freshly grated, or parmigiano cheese

Servings: persons

1 pound white kidney beans, dried dried, or 4 cn cannellini beans
6 ounces pancetta or very lean bacon, finely diced
1/4 cup olive oil
1 cup red onion finely chopped
1 cup celery finely chopped
1 tablespoon sage fresh, minced, or 1 ts dried sage
1 teaspoon salt
1 teaspoon black pepper
1 1/2 quarts chicken broth
2 cups ditalini or any short tubular pasta
1 teaspoon salt
2 tablespoons parsley leaves minced
1 x romano cheese freshly grated, or parmigiano cheese

1
IF USING DRIED BEANS, soak overnight in 5 cups of water.
2
Drain beans and place in a large pot.
3
Add 10 cups cold water, cover and bring to a boil.
4
Simmer beans and cook until tender, about 1 hour.
5
In an 8-quart pot, saute the pancetta in olive oil until soft.
6
Add onion and celery and saute, stirring, about 5 minutes.
7
Add sage, 1 teaspoon salt and pepper.
8
Add chicken stock, cover and bring to a boil.
9
Drain the beans, add to soup, cover and simmer 30 minutes.
10
Cook pasta in 4 quarts boiling water with 1 teaspoon salt until al dente.
11
Drain and add to soup.
12
Stir in minced parsley before serving and sprinkle with grated cheese.

1151

kcal

Calories

Fat

123

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 13 ingredients. The key ingredients include: 1 pound white kidney beans, dried dried, or 4 cn cannellini beans, 6 ounces pancetta or very lean bacon, finely diced, 1/4 cup olive oil, 1 cup red onion finely chopped, 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.

That's it — enjoy your meal!

Tuscan Bean Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions