Tuscan Bean Soup - The Best Italian Soup

Prep Time: 20

Cook Time: 2

Soaking the beans: 8

Total Time: 10 20

Servings: people

Author: Giangi Townsend

A hearty, creamy bean soup with lots of savory ingredients. Flavorful and filling and perfect for a quick lunch or dinner. Makes about 12 cups.

Ingredients

1 pound cannellini bean, soaked over night in the refrigerator
1 yellow onion, diced
3 celery stalk, diced
3 garlic cloves, 3 garlic cloves
1 leek, thinly sliced and chopped
1 carrot, diced
2 rosemary sprigs, needles separate from the sprig and finely chopped
3 parsley sprigs, finely chopped
1 tablespoon tomato paste
6 cups chicken stock, low sodium
salt and pepper
3 tablespoons olive oil
parmesan cheese, Freshly grated

US - Metric

Instructions

Place dry white cannellini beans in a large bowl and add enough water to cover them by at least 2 inches. Refrigerate overnight.
Stir and remove any outer shells that is coming to the surface. Drain the beans and rinse them under cold water again.
In a large pot place the rinsed beans and cover with water. Bring the water to a boil, lower the heat to medium and cook until almost tender. Remove from the heat. About 1 hour.
While the beans are cooking chop: onion, celery, garlic, leek, carrot, rosemary, parsley and garlic.
In another large Dutch oven pot, heat 3 tablespoons olive oil. Add all the chopped vegetables, rosemary, garlic and parsley. Cook for about 10 minutes until they are tender.
In a blender, add half of the partially cooked cannellini beans. Add some chicken stock and puree.
Add the pureed cannellini beans and the whole beans to the vegetables. Dilute the tomato paste with a couple of tablespoons of the stock and add it to the beans.
Add the chicken stock, salt and pepper and cook over medium heat for about 45 to 1 hour or when the beans are fully cooked and tender. Partially cover with a lid.
Stir occasionally and scraping the bottom of the pot to prevent from burning.
Serve hot with grated parmesan cheese over it.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.