Tuscan Bean Soup

Tuscan Bean Soup Recipe

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Jamallah Bergman


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

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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

How to Make Tuscan Bean Soup


  • 1Pour 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.
  • 2Roughly 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.
  • 3Drain 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.

Printable Recipe Card

About Tuscan Bean Soup

Course/Dish: Bean Soups
Dietary Needs: Vegetarian