Tuscan-Ish White Bean Soup Recipe

Name: Tuscan-Ish White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Dried white beans, such as cannellini; 1 medium yellow onion, cut into 1/4 in dice; 1 medium zucchini, cut into 1/4-in quarter round pieces; 1 1/2 cups Yukon Gold potatoes, cut into 1/2-inch dice (about 8 small potatoes); 1/2 cup Diced carrots; 1/2 cup Diced celery; 2 cups canned diced or stewed tomatoes (I use 1 8 oz can Muir Glen fire-roasted); 1/4 cup Italian parsley, chopped fine; 2 tablespoons Garlic, minced; 1 teaspoon Dried oregano; 1 teaspoon Dried basil; 1 teaspoon Red pepper flakes (or adjust to taste); 1 teaspoon Salt; 1 Bay leaf; 1 Parmesan rind (optional); 2 tablespoons Olive oil

Servings: persons

1 cup Dried white beans, such as cannellini
1 medium yellow onion, cut into 1/4 in dice
1 medium zucchini, cut into 1/4-in quarter round pieces
1 1/2 cups Yukon Gold potatoes, cut into 1/2-inch dice (about 8 small potatoes)
1/2 cup Diced carrots
1/2 cup Diced celery
2 cups canned diced or stewed tomatoes (I use 1 8 oz can Muir Glen fire-roasted)
1/4 cup Italian parsley, chopped fine
2 tablespoons Garlic, minced
1 teaspoon Dried oregano
1 teaspoon Dried basil
1 teaspoon Red pepper flakes (or adjust to taste)
1 teaspoon Salt
1 Bay leaf
1 Parmesan rind (optional)
2 tablespoons Olive oil

1
Soak the beans over night in a large bowl. I order mine from Rancho Gordo, but any good quality white bean is fine.
2
The next day, in a Dutch oven or large pot, saute the onions in olive oil until golden. Add garlic and spices and cook for about a minute. Remove from pot and set aside.
3
Drain the beans and add to the Dutch oven. Add 1 tsp. salt and about 6 cups cold water and bring to a boil. Reduce heat to a low boil. Cook for about one hour, or until a fork pierces the beans easily (cooking time depends on the moisture in the beans).
4
Add the onions, tomatoes, potatoes, carrots, celery, and bay leaf, and stir through. Add Parmesan rind if using. Add enough cold water to cover with an extra inch. Bring to a boil, then reduce heat to a steady simmer. Taste for seasoning. Cook for about 20 minutes, then check to see if the potatoes are tender.
5
When the potatoes are almost ready, add zucchini and parsley, check for seasoning, and simmer another 15-20 minutes or so. Remove bay leaf and Parmesan rind.
6
Serve with grated Parmesan, lemon wedges, and chunks of ciabatta or other rustic bread with olive oil. I also like to add more heat with a splash of Cholula (a bad Texas habit!).

397

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 16 ingredients. The key ingredients include: 1 cup Dried white beans, such as cannellini, 1 medium yellow onion, cut into 1/4 in dice, 1 medium zucchini, cut into 1/4-in quarter round pieces, 1 1/2 cups Yukon Gold potatoes, cut into 1/2-inch dice (about 8 small potatoes), and more.

Yes, Tuscan-Ish White 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-Ish White Bean Soup

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