Tuscan Bean Soup
A hearty Tuscan Bean Soup featuring tender navy beans, fresh vegetables, herbs, and a rich broth. Perfect for comforting meals and satisfying plant-based diets.
Ingredients
- 1 lb navy beans, soaked overnight ⓘ
- 5 Tbsp extra virgin olive oil ⓘ
- 1 large onion, chopped fine ⓘ
- 3 carrots, chopped fine ⓘ
- 3 ribs celery, chopped fine ⓘ
- 2 tomatoes, peeled, seed squeezed out, chopped fine ⓘ
- 5 garlic cloves, chopped fine ⓘ
- 2 Knorr chicken bouillon cubes ⓘ
- 1/2 cup chopped parsley ⓘ
- 1/2 tsp dried thyme ⓘ
Instructions
- In a 5-quart heavy pan, sauté onions, carrots, celery, garlic, and parsley in olive oil for about 10 minutes until lightly browned.
- Add the soaked beans, turning over to coat them well with the vegetables and oil.
- Pour in water, add chopped tomatoes, Knorr chicken bouillon cubes, and dried thyme.
- Cook over low heat for approximately 1.5 hours until the beans are soft.
- Taste and add salt if needed.
- Remove about one-third of the beans and puree them in a blender.
- Return the pureed beans to the soup and stir well before serving.
Tips & Substitutions
For a richer flavor, consider adding a bay leaf while simmering the soup. If you don't have navy beans, canellini or great northern beans are great substitutes. To enhance the taste, you can also incorporate a splash of balsamic vinegar before serving. If you prefer a vegetarian version, simply replace the chicken bouillon with vegetable bouillon.
Serving Suggestions
Serve the soup hot, garnished with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley. It pairs beautifully with crusty bread or a side of Italian Pepper Biscuits for a complete meal. For a heartier option, consider serving it alongside a fresh salad or a slice of Single Crust Pizza Crust.
Storage & Reheating
Store leftover Tuscan Bean Soup in an airtight container in the refrigerator for up to four days. To reheat, simply warm it on the stovetop over medium heat, adding a splash of water if it’s too thick. The soup also freezes well; just make sure to leave space in the container for expansion.
Nutrition & Diet Analysis (per serving)
Each serving of Tuscan Bean Soup contains roughly 675 calories, with 21g protein, 114g carbohydrates, and 21g fat. It is an excellent source of vitamin A (333% of the Daily Value), vitamin C (144% of the Daily Value), and dietary fiber (139% of the Daily Value). Note that it is relatively high in sodium, at 698mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dried beans?
Yes, you can use canned beans for a quicker preparation. If using canned beans, add them to the soup after sautéing the vegetables and reduce the cooking time to about 30 minutes, just to let the flavors meld.
Can I make this soup in a slow cooker?
Absolutely! To make it in a slow cooker, sauté the vegetables as directed, then add all ingredients except the beans to the slow cooker. Add soaked beans and cook on low for 6-8 hours or on high for 3-4 hours until the beans are tender.
Is this soup suitable for vegans?
Yes, the recipe can easily be made vegan by substituting the chicken bouillon with vegetable bouillon. Additionally, ensure that all other ingredients, like the olive oil and vegetables, are plant-based.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).