Best 20 Tuscan Bean Soup Recipes

TUSCAN CHARD AND CANNELLINI BEAN SOUP

Steps:

• In a large saucepan over medium heat, cook the bacon, onion, garlic, nutmeg, and red pepper flakes until the onion is translucent, about 5 minutes. Pour in chicken broth and cannellini beans, and bring the mixture to a boil; stir in sun-dried tomatoes and the piece of Parmesan cheese rind. Reduce heat to a simmer, and cook while you prepare the chard, about 10 minutes.
• Cut the stems from the chard, and slice the stems into pieces about 3/4-inch long. Cut the chard leaves into 1-inch wide ribbons. Stir the chard stems and pasta into the soup, setting aside the leaves. Reduce heat to a simmer, and gently simmer until the pasta is tender, about 10 minutes. Stir the chard leaves, sage, and basil into the soup, and simmer just until wilted, 3 to 4 minutes.
• Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.

CHEF JOHN'S TUSCAN BEAN SOUP

Steps:

• Heat olive oil over medium-high heat in a large pot. Add butter; allow butter to melt. Add onion, celery, and carrot and cook and stir until onion begins to turn translucent and golden, about 7 minutes. Stir in garlic; cook 1 more minute. Add beans and broth. Season with salt, pepper, rosemary, thyme, and cayenne pepper. Set heat to medium high and bring to a simmer. Reduce heat to low and let simmer until vegetables are tender, about 30 minutes.
• Place bread cubes in a saute pan. Drizzle with olive oil; season with a pinch of salt and pepper. Toast bread cubes over medium heat until golden brown and crunchy, tossing occasionally, about 10 minutes. Sprinkle grated cheese over the bread cubes and continue to brown cubes about 2 more minutes.
• Puree soup with an immersion blender until it is very smooth. Whisk in creme fraiche. Stir in lemon juice. Serve topped with browned bread cubes and chopped parsley.

TUSCAN SMOKED TURKEY-BEAN SOUP

Steps:

• Place the beans into a large bowl, fill the bowl with water, and cover the bowl with a cloth. Allow to soak overnight. Drain and rinse the beans.
• Place the soaked beans, turkey legs, onion, and bay leaves into a large soup pot, cover with water, then bring to a boil over medium heat. Reduce heat to medium-low, and simmer for 3 hours. Remove bay leaves, and discard. Remove the turkey legs from the broth, separate the meat from the bones and tendons, and return the meat to the broth. Stir in celery, carrots, diced tomatoes, Italian seasoning, and salt and pepper; simmer until the celery and carrots are tender, about 1 hour. Serve in bowls and sprinkle each serving with about 1 teaspoon of Parmesan cheese.

"SUPER-TUSCAN" WHITE BEAN SOUP

Steps:

• Cook the beans: Rinse the beans, place in a saucepan, and add cold water to cover by 2 inches. Bring to a boil, cover, and remove from the heat. Let stand for about 20 minutes, then drain.
• Return the beans to the saucepan along with the prosciutto, onion, celery, carrot, garlic, and bay leaf. Pour in the chicken stock and then add water as needed to cover the beans by 2 inches. Slowly bring to a simmer over medium-low heat. (If you heat them too fast, the skins may break.) Adjust the heat to maintain a bare simmer and cook, uncovered, until the beans are almost tender, 20 minutes or longer, depending on the age of the beans. Add salt, to taste, and continue cooking until the beans are tender but not mushy, about 20 minutes longer. Remove from the heat and let the beans cool in the liquid.
• Meanwhile, make the bruschetta: Preheat a stove-top grill pan. Place the bread slices in a single layer on the grill pan and toast until each side is crisp and has grill marks, about 6 minutes. (You can also toast the bread in a 500 degrees F oven on a baking sheet.) Remove from the pan and lightly brush the bread slices on both sides with olive oil, then season lightly with salt. Let cool.
• Strain the cooled beans and other solids through a sieve, reserving the liquid. In a food processor, puree the beans and solids in batches with 3 1/2 cups of the cooking liquid and 2 tablespoons olive oil. Using a rubber spatula, push the solids through a fine mesh sieve into a clean large saucepan (you should have about 6 cups of soup in the saucepan). Season, to taste, with salt and pepper, then bring to a simmer over medium heat, stirring occasionally.
• Meanwhile, in a small skillet over high heat, warm the 1/4 cup olive oil. Turn on the fan above your stove. Add the garlic to the skillet and cook, stirring occasionally, until it begins to turn brown. Add the red pepper flakes and cook for a few seconds, then add the basil. Cook until basil wilts.
• To serve, ladle the hot soup into warmed bowls. Top the soup with the basil mixture. Serve bruschetta with each bowl, adding Parmesan, if desired.

TUSCAN BEAN SOUP (RIBOLLITA)

Steps:

• Heat 1/4 cup olive oil in a large stockpot over medium heat; saute onion, carrots, celery, and garlic until lightly browned, about 10 minutes. Add zucchini and cook until slightly softened, 3 to 4 minutes. Stir vegetable stock, cannellini beans, chopped tomatoes, chicken stock, and pesto into vegetable mixture; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 30 to 35 minutes. Season with salt and pepper.
• Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; saute spinach until wilted, about 5 minutes. Spoon sauteed spinach into each serving bowl; ladle soup over spinach.

SLOW-COOKER TUSCAN WHITE BEAN SOUP RECIPE BY TASTY

Steps:

• In a slow cooker, combine the onion, carrots, celery, garlic, kale, tomatoes, beans, salt, pepper, thyme, oregano, and vegetable stock. Stir to combine.
• Cook on low for 8 hours or high for 4 hours, until the vegetables are tender.
• Serve hot.
• Enjoy!

TUSCAN BEAN SOUP

Steps:

• Place the kidney beans in a medium pot, add water to cover by 2-inches and bring to a boil. (If using canned kidney beans, skip this step.) Turn the heat down, let simmer for 45 minutes to 1 hour, or until just-tender. Use the same process for the cannellini beans.
• In a large soup pot, heat the olive oil over medium heat. Add the pancetta, rendering the fat and cooking until slightly crispy about 3 minutes. Saute the onion, celery, carrot and garlic for 3 to 4 minutes. Season with salt and freshly ground black pepper, to taste. Add the diced tomatoes, the cooked and drained kidney beans, cannellini beans, chick peas, and the chicken stock. Using kitchen twine, tie the herbs and the bay leaf into a bundle and add to the pot. Season with the red chili flakes, salt and pepper. Cook for 15 to 20 minutes, then add the kale. Continue cooking until the beans are completely tender.
• Preheat the oven to 350 degrees F. Drizzle olive oil over the slices of peasant bread, season with a little salt and pepper and toast in the oven. Serve the soup in large bowls with grated Parmesan and a slice of toast.

GIADA'S TUSCAN WHITE BEAN AND GARLIC SOUP

Steps:

• In a large soup pot, saute shallots or onion and garlic with butter and olive oil until soft, about 3-5 minutes.
• Add drained beans, sage, and broth. Bring to a simmer and simmer for about 10 minutes.
• If using an immersion blender: blend soup until smooth. If using a regular blender: pour half of mixture into blender and puree until smooth. Pour blended soup back into pan and blend remaining soup, then pour the rest of the blended soup back into pan.
• Add cream, black pepper, and salt to taste. Keep warm over very low heat!

SMOKED SAUSAGE AND TUSCAN WHITE BEAN SOUP

Steps:

• Set programmable pressure cooker to SAUTE. Add rinsed and drained beans and 6 cups water. Bring to a boil and fasten and lock lid. Switch cooker to HIGH PRESSURE for 1 minute. Release pressure manually and carefully drain beans. Transfer beans to a bowl, and set aside.
• Place cooker insert back into the programmable pressure cooker and set to SAUTE. Add oil and sausage; cook 7 to 8 minutes, stirring occasionally, until sausage begins to brown. Add onions, garlic, and thyme; cook 4 to 5 minutes, stirring occasionally, until onions are translucent. Add beans, stock, and salt. Cover programmable pressure cooker and fasten lid. Lock and seal steam valve. Set to HIGH PRESSURE and cook until beans are tender, 10 minutes. Release pressure manually.
• Uncover programmable pressure cooker. Stir in kale, pasta, zest, crushed red pepper, and tomatoes. Fasten and lock lid, set cooker to HIGH PRESSURE and cook for 5 minutes. Release pressure manually. Serve in bowls topped with cheese.

TUSCAN WHITE BEAN & SPINACH SOUP

Steps:

• In a large sauce pan, sautee the shallots & garlic in the olive oil.
• Add broth, tomatoes, beans and rosemary to pot. Season with black and red pepper. Bring to boil.
• Add pasta and cook 12 minutes. If the soup seems too thick for your liking add a bit more broth.
• Add spinach and cook until wilted.

TUSCAN FARRO AND BEAN SOUP

Steps:

• Pick over and rinse beans. Soak in cold water to cover by 2 inches at least 8 hours and up to 12 hours. Alternatively, quick-soak beans. Drain well.
• Heat oil in a 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then cook onion, carrots, celery, and garlic, stirring occasionally, until onion is softened, about 10 minutes. Stir in water, drained beans, tomato, parsley, sage, and thyme and bring to a boil, then reduce heat and cook at a bare simmer, partially covered, stirring occasionally and adding more water if necessary to keep beans covered, until beans are tender, 2 to 3 hours.
• Discard thyme sprigs, then blend mixture in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl. Return soup to pot and bring to a boil. Add farro and salt, then reduce heat and simmer, stirring frequently, until farro is tender (it will be chewy like barley), about 30 minutes. Stir in pepper and serve drizzled with additional oil.

TUSCAN WHITE BEAN SOUP

Steps:

• In 4-quart saucepan or Dutch oven, cook bacon, onion, celery, carrot and 2 cloves garlic over medium-high heat 5 minutes, stirring occasionally. Reduce heat to medium. Add beans, bay leaf, wine and broth; cover and cook 20 to 25 minutes, stirring occasionally, until vegetables are tender. Remove from heat; cool about 15 minutes.
• Meanwhile, in 8-inch skillet, heat olive oil over medium-high heat 1 minute. Add 1 tablespoon chopped garlic; cook 3 to 5 minutes, stirring frequently, until garlic begins to brown. Stir in red pepper flakes; cook a few seconds. Stir in basil; cook until basil wilts.
• Remove bay leaf from bean mixture. Pour mixture into food processor; cover and puree. Return to saucepan; stir in salt and pepper. Simmer over medium heat 5 to 10 minutes, stirring frequently, until thoroughly heated.
• Ladle soup into individual soup bowls. Top each with basil mixture.

TUSCAN BEAN AND SWISS CHARD SOUP

Steps:

• Soak beans in cold water to cover by 2 inches in a bowl at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain in a colander.
• Cook pancetta in oil in a wide 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until browned, about 5 minutes. Transfer pancetta with a slotted spoon to paper towels to drain.
• Cook onion and fennel in oil remaining in pot over moderate heat, stirring occasionally, until softened, 6 to 8 minutes. Add garlic and cook, stirring, 1 minute. Add beans, stock, water, cheese rind, bay leaf, and pepper and simmer, uncovered, until beans are tender, 45 minutes to 1 hour. Discard cheese rind and bay leaf.
• Stir in Swiss chard and salt and simmer, uncovered, stirring occasionally, until chard is tender, 8 to 10 minutes. Season soup with salt and pepper.

QUICK & EASY TUSCAN BEAN SOUP

Steps:

• In a Dutch oven, cook and stir carrots and onion in 1 tablespoon olive oil over medium-high heat 3 minutes. Add beans, broth and seasoning. Bring to boiling; slightly mash beans. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally.
• Meanwhile, in large skillet, heat remaining oil over medium-high heat. Add spinach and toss 1-2 minutes, just until wilted. Remove from heat. Ladle soup, top with the spinach and sprinkle with the pepper.

TUSCAN STYLE BEAN SOUP

Steps:

• In a large pot over medium high heat, combine the oil, onion and garlic and saute for 5 minutes. Add the red bell pepper and saute for 3 more minutes. Add the broth, tomatoes and beans. Bring to a boil, reduce heat to low and simmer for 20 minutes. Add the thyme, spinach and pasta. Simmer for 5 more minutes and pepper to taste.

RUSTIC TUSCAN-STYLE SAUSAGE, WHITE BEAN & KALE SOUP RECIPE - (4.4/5)

Steps:

• In a large pot, heat 2 tablespoons olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes. Add onion, carrots, potato, and bay leaves. Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes. Add garlic and beans, and cook for another 2 to 3 minutes. Add kale, and cook until it becomes slightly wilted. Add chicken stock, season with salt and pepper, and cover with lid. Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes, although a bit longer is completely fine. The soup will thicken as the potatoes begin to release their starch into the soup. *the soup tastes best the second day. If time allows, cool soup completely, and refrigerate it for the following day. Reheat before serving. When about ready to serve, slice baguette. Drizzle each slice with a little olive oil and season with kosher salt. Bake at 350°F for about 5 minutes, until toasted. Top with grated gruyere and asiago cheese and broil for about 2 to 3 minutes, until cheese is melted. It can go from melted to burnt pretty fast, so don't leave broiler unattended. Divide soup among bowls and top with a few slices of cheesy baguette.

TUSCAN WHITE BEAN SOUP WITH HAM AND KALE

Steps:

• Heat oil in a large saucepan over medium-high heat. Add ham, onion and garlic and cook 3 minutes, until onion is tender.
• Add sage and cook 1 minute, until sage is fragrant.
• Add broth and beans and bring to a simmer. Reduce heat to medium-low and simmer 10 minutes.
• Add kale and cook 1 minute, until kale wilts.
• Season to taste with salt and pepper.

TUSCAN BEAN, CHICKEN, AND ITALIAN SAUSAGE SOUP RECIPE - (4.7/5)

Steps:

• Cook sausage in a large pot over medium-high heat until cooked through and completely browned, 5 to 7 minutes. Drain and discard grease. Cook and stir onion with the sausage until translucent, about 5 minutes. Add squash and garlic; cook and stir until the garlic is fragrant, about 1 minute more. Pour chicken broth, white beans, and diced tomatoes into the pot; stir. Add spinach, red wine, and Italian seasoning; bring the mixture to a simmer and cook until hot, about 15 minutes. Ladle soup into bowls and garnish with Pecorino-Romano cheese to serve.

RUSTIC TUSCAN-STYLE SAUSAGE, WHITE BEAN, AND KALE SOUP

Steps:

• In a large pot, heat 2 tablespoons olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes.
• Add onion, carrots, potato, and bay leaves. Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes. Add garlic and beans, and cook for another 2-3 minutes. Add kale, and cook until it becomes slightly wilted. Add chicken stock, season with salt and pepper, and cover with lid.
• Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes, although a bit longer is completely fine. The soup will thicken as the potatoes begin to release their starch into the soup.
• *the soup tastes best the second day. If time allows, cool soup completely, and refrigerate it for the following day. Reheat before serving.
• Optional: When about ready to serve, slice a baguette. Drizzle each slice with a little olive oil and season with kosher salt. Bake at 350 degrees for about 5 minutes, until toasted. Top with grated gruyere and asiago cheese and broil for about 2-3 minutes, until cheese is melted. It can go from melted to burnt pretty fast, so don't leave broiler unattended.

TUSCAN SPINACH BEAN SOUP

Steps:

• In a large soup pot, heat oil over medium heat. Add onion, garlic, celery and carrots. Cook, stirring often, until onion is softened; 5-6 minutes.
• Mix in broth, tomatoes, macaroni, parsley, basil, beans, spinach, salt and pepper.
• Heat to boiling then reduce heat to low and simmer for 15 minutes or until the macaroni is tender.
• Serve topped with Parmesan cheese.