Bean Soup From Tuscany

Bean Soup From Tuscany

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Vivian Baker



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  • 2 c
    dried cannellini beans
  • 2
    red onion
  • 10
    parsley sprigs
  • 1 large
    celery stalk
  • 2
    garlic clove
  • 1 Tbsp
    fresh basil leaves
  • 1 tsp
  • ·
    coarse salt, or more to taste
  • 3
    fresh tomatoes
  • 1 oz
    boiled ham, sliced
  • 1 oz
    salt pork
  • 1/4 c
    olive oil, extra virgin
  • 8 tsp
    olive oil, extra virgin
  • ·
    salt and pepper to taste
  • 1/2 tsp
  • 1 small
    savoy cabbage
  • 8 slice
    coarse italian bread

How to Make Bean Soup From Tuscany


  1. Soak the beans overnight in cold water; rinse and drain.
  2. Coarsely chop one onion, parsley, celery, garlic, basil and rosemary.
  3. Place in stockpot and add beans, coarse-grain salt to taste and 5 quarts of cold water.
  4. Cover and bring to a boil over medium heat, then simmer for about 1 1/2 hours.
  5. Meanwhile, finely chop the remaining onion, chop up the tomatoes in a food processor and cut the ham and salt pork into small pieces.
  6. Heat 1/4 cup of the oil and lightly saute the onion, ham and salt pork for about 10 minutes, then add the tomatoes.
  7. Taste for salt and pepper and add the thyme.
  8. Simmer for about 10 minutes, then set aside.
  9. Clean and wash the cabbage and cut into 1/2-inch strips.
  10. When the beans have finished cooking, remove about half the beans and vegetables with a slotted spoon and puree in a food processor.
  11. Return the puree to the stockpot and add enough cold water to make about 4 quarts liquid and bring to a boil.
  12. Add cabbage and simmer about 25 minutes, then add tomatoes and meat to the stockpot and simmer 5 minutes longer.
  13. Toast the slices of bread and place in each individual soup bowl.
  14. Ladle the soup over the bread and serve, adding a teaspoon of olive oil to each serving.

Printable Recipe Card

About Bean Soup From Tuscany

Course/Dish: Bean Soups
Other Tag: Quick & Easy

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