Bean Soup From Tuscany

Bean Soup From Tuscany Recipe

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Vivian Baker


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2 c
dried cannellini beans
red onion
parsley sprigs
1 large
celery stalk
garlic clove
1 Tbsp
fresh basil leaves
1 tsp
coarse salt, or more to taste
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


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

About Bean Soup From Tuscany

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