Tuscan Bean Soup Recipe

No Photo

Have you made this?

 Share your own photo!

Tuscan Bean Soup

Jamallah Bergman


If you can not find Cavolo Nero leaves at your supermarket, you can use Savoy Cabbage instead to make this delicious soup.

pinch tips: How to Use a Whisk





2 can(s)
chopped tomatoes with herbs (14oz each)
9 oz
cavolo nero leaves
1 can(s)
cannelini beans (14oz can)
4 Tbsp
olive oil, extra virgin
salt and ground black pepper

Directions Step-By-Step

Pour the tomatoes into a large pan and add a can of cold water. Season with salt and pepper and bring to the boil, then reduce the heat to a simmer.
Roughly shred the cabbage leaves and add them to the pan. Partially cover the pan and simmer gently for about 15 minutes or until the cabbage is tender.
Drain and rinse the cannellini beans, add to the pan and warm through for a few minutes. Check and adjust the seasoning, then ladle the soup into bowls and drizzle each one with a little olive oil and serve.

About this Recipe

Course/Dish: Bean Soups
Dietary Needs: Vegetarian