Tuscan Bean Soup

Prep Time: 15 min
Inactive Time: 12 hr 20 min
Cook Time: 1 hr 25 min
Total Time: 14 hr
Servings: 8
  • 1 cup dried cannellini beans
  • 2 tbsp Filippo Berio Extra Virgin Olive Oil (approx.)
  • 4 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 onion, diced
  • 1 small fresh chili pepper, diced
  • 1 large sprig fresh rosemary
  • 1 lb kale (or cavolo nero), stems removed, leaves washed and torn into pieces
  • 6 plum tomatoes, diced
  • 2 potatoes, peeled and diced
  • 1 small zucchini, diced
  • 6 cups hot water
  • 1/2 lb green beans, cut into thirds
  • 2 tsp celery salt
  • Salt
  • Freshly ground pepper
  • 8 slices Tuscan bread, toasted
  • Grated Parmesan cheese
      • Place beans in large bowl; pour in 3 cups cold water to cover beans and let stand overnight. Drain beans; transfer to 2-quart saucepan. Add 6 cups cold water to cover beans. Bring to boil; reduce heat and cook for 45 minutes or until tender. Drain beans and divide into two bowls, setting one aside. Purée remaining beans; set aside.
      • In Dutch oven or stockpot, heat olive oil over medium heat; cook carrots, celery, onion, chili pepper and rosemary, stirring occasionally, over medium heat until vegetables begin to soften. Stir in kale, tomatoes, potatoes and zucchini. Cook for 2 minutes. Stir in reserved whole cannellini beans.
      • Add water and reserved puréed cannellini beans; stir to combine. Reduce heat to low; cover and simmer for 25 minutes. Stir in green beans; cook, uncovered, for 5 minutes. Stir in celery salt; add salt and pepper to taste.
      • Place one slice toast in each of 8 soup bowls. Ladle soup over bread. Serve with cheese and additional olive oil to drizzle over top.


      Tip: If you don’t have time to soak beans overnight, substitute 1 can (15 oz) of cannellini beans, drained and rinsed.


      Recipe provided by Chef Mary Ann Esposito




    Ingredient: Vegetables

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Extra Virgin

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