Tuscan Bean Soup: Pasta e Sagioli alla Toscana

Name: Tuscan Bean Soup: Pasta e Sagioli alla Toscana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 cup minced red onions; 1/2 cup finely diced carrot; 1/2 cup finely diced celery; Salt; Freshly ground black pepper; 1/2 cup tomato puree; 2 garlic cloves, peeled; 2 cups dried cannelloni beans, soaked and rinsed; 8 cups water; 2 bay leaves; 1/2 cup olive oil; 2 sprigs fresh rosemary, cut in half; 2 garlic cloves, peeled; 5 ounces dried short pasta, such as ditalini or small macaroni, cooked until tender, drained and rinsed under cool water; Loaf crusty Italian bread

Servings: persons

3 tablespoons olive oil
1 cup minced red onions
1/2 cup finely diced carrot
1/2 cup finely diced celery
Salt
Freshly ground black pepper
1/2 cup tomato puree
2 garlic cloves, peeled
2 cups dried cannelloni beans, soaked and rinsed
8 cups water
2 bay leaves
1/2 cup olive oil
2 sprigs fresh rosemary, cut in half
2 garlic cloves, peeled
5 ounces dried short pasta, such as ditalini or small macaroni, cooked until tender, drained and rinsed under cool water
Loaf crusty Italian bread

1
In a heavy bottom pan, over medium heat, add the oil.
2
When the oil is hot, add the onions, carrot, and celery.
3
Season with salt and pepper.
4
Saute for 2 minutes.
5
Add the tomato and garlic.
6
Continue to cook for 2 minutes.
7
Add the beans.
8
Continue to cook for 1 minute.
9
Stir in the water.
10
Add the bay leaves and season with salt and pepper.
11
Bring the liquid to a boil.
12
Reduce the heat to medium-low and continue to cook until the beans are tender, about 1 hour and 15 minutes to 1 1/2 hours.
13
In a small saucepan, combine the remaining olive oil, rosemary, and garlic.
14
Bring to a simmer and cook until the garlic is golden, about 10 to 12 minutes.
15
Remove from the heat and strain, discarding the rosemary and garlic.
16
Using a hand held blender, puree half of the soup.
17
Season with salt and pepper.
18
Stir in the cooked pasta and continue to simmer for 15 minutes.
19
Remove from the heat and ladle into individual bowls.
20
Stir half of the oil into the soup.
21
Serve the remaining oil and bread on the side.

847

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 16 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 cup minced red onions, 1/2 cup finely diced carrot, 1/2 cup finely diced celery, and more.

Yes, Tuscan Bean Soup: Pasta e Sagioli alla Toscana falls under the Pasta & Noodles 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!