Tuscan Bean Soup – The Best Italian Soup

A massive bowl of Tuscan Bean soup is always welcomed when cold sets in.

Hearty and flavorful, this Tuscan bean soup hit the spot on a cold night. Even here in the Southwest part of the country, it gets cold.  Bean soup speaks instant comfort.

In this Article

Origins of the Tuscan Bean Soup

This soup, like most Tuscan cuisine, has peasant origins. It was initially made by reheating leftover minestrone or vegetable soup from the day before with stale bread. 

Some sources date this soup back to the Middle Ages when servants gathered food-soaked bread from feudal lord’s banquets and boul them for dinner. 

This fantastic bean soup dinner has so many options.

Make it simple as I have here, or add some extra vegetables such as kale or spinach. Zucchini are also a great complement to this soup. Cut them into larger chunks so they will not fall apart while cooking. 

Sometimes you will also find pancetta gives it that hearty, rich flavor. 

I chose to pass half of the beans thru a blender to puree them. My choice as I love a more creamy soup. Yet, you still have the richness to bite into a savory spoonful of beans.

Use a mix of beans if you like. 

Add some day-old bread to it as well. 

Have it for lunch or dinner. It will satisfy any appetite. 

Why are cannellini beans good for you?

Cannellini beans are a great source of nutrition. Not only are they fat-free, they are also a great source of fiber, iron, and magnesium. 

Why do I want to soak the bean ahead of time?

I understand that this step will require some planning. However, the result is a more decadent and silkier soup that you do not want to pass it up.

Rinse and drain them a couple of times the beans. You want to ensure that all the loose skins are removed and any unwanted beans removed from your cooking process. 

Alternative to soaking the cannellini beans

Cannellini beans come in dry, canned, or fresh. Each uses a different method of cooking, of course.

Let’s start with the dry beans.

Soaking, as is with this recipe, is one method. Please place them in a large bowl covered with cold water and store them in the refrigerator overnight. Eight hours will accommodate for the beans to be rehydrated and fully plump. 

You can also use the stovetop method for the dry beans. Cover the beans with water, cook them to tender, and let them stand for two hours so they can soak well.

Canned beans.

You can also use canned beans for this recipe. Rinse them under cold water and cook them for 5 to 10 minutes with water until they are tender. 

Fresh beans.

Shelled fresh beans are so much fun, and. this recipe will be perfect in the summer when you can find fresh beans and shell them. 

Bring the fresh beans to a boil in a pot with broth, cover until tender for about 25 minutes, and then set aside. 

The secret flavor to this creamy Tuscan soup

You may notice that I do not use many ingredients in this soup. 
To build up the flavor, I use ingredients that bring on a bold flavor – garlic, rosemary, parsley, and leek.

Cooking the beans alone for about one hour will soften them faster, even after the prolonged soaking. 

To build texture, puree half of the beans. Added back to your soup, it gives us a rich texture.

Cooking tips and step-by-step instructions to create this excellent Tuscan Bean Soup

You can find the printable recipe with all the correct amounts at the bottom of this post. This is just a quick introduction. Please read the full recipe instructions. 

• One day before starting the soup, soak the white cannellini bean in a large bowl of cold water. Have about two inches of water above the beans. 
• Please place them in the refrigerator and let them do their thing
• Once it is time to cook, remove the beans from the refrigerator. With your hand or spatula, turn the beans and remove any skin that comes up to the surface. Drain and rinse. I would suggest rinsing and draining a couple of times. 
• In a large Dutch oven, place your rinsed beans, cover with water, boil, and cook until almost tender. They should still resist at the touch or once you bite into them. 

When the beans are cooking, it is a good time to chop all the necessary ingredients.

• Rosemary and parsley can be finely chopped together. 
• Dice the onion as well as the carrots. 
• Remove all the outer filaments of your celery stalk and slice the stalk in 3 to 4 equal parts lengthwise. Slice crosswise slice to create small dice.
• Do the same with the leek. Wash and remove any outer layer. With a sharp knife, slice lengthwise 5 to 6 times. Crosswise slice to create small chopped pieces. 
• If your beans are cooked, remove them from the Dutch oven and puree half them with the chicken stock or any remaining cooking water. 

• Use the same large Dutch oven or a new one, and saute all the chopped vegetables, rosemary parsley, and garlic. Cook until tender, for about 10 minutes. The heat has to be medium as you want your onions to sweat, letting out all the natural juices and not burn. 
• Add the half-pureed beans and the partially cooked beans to the vegetables. Add stock and the tomato paste that you will have diluted prior with some of the chicken stock.
• Season with salt and pepper and cook for about 45 to 1 hour or until the beans are cooked and tender.

Suggestions 

Cannellini beans are substituted with navy beans. Great Northern beans will work beautifully. 

To add more flavor and make it richer, you can add some pancetta or ham. 

You will also find this recipe with pasta served with it. 

I cook the pasta separately in boiling water and then add it to my bowl to enjoy it.

Or, you can cook it directly into the bean soup. This will make the soup more starchy and creamy. 

Either way, the dish is wonderfully rich with or without pasta. 

Vegetarian Tuscan bean soup

Instead of sodium-free chicken stock, use vegetable stock or, if time permits, roast your favorite vegetables and then boil them in a large stock pot for 30 to 45 minutes.

The stock will be to die for, rich and savory. 

Frequently Asked Questions

Equipment and ingredients used to make this creamy Tuscan soup 

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