Tuscan White Bean Soup This hearty soup will warm the hearts of veggie lovers. Make the most of each bite by serving it in individually sized dishes topped with bubbling Parmesan.
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¾ cup white beans, dried
½ cup kidney beans, dried
2 bay leaves
1 small onion (3.5 oz)
1 clove garlic
½ cup potato (4 oz.)
3/4 cup carrot 
2 oz celery (1 stalk)
3 cups vegetable stock
¼ cup white vinegar
1 ½ cups savoy cabbage (5.25 oz)
1 lb Ciabatta bread
1 tsp chili powder
2 1/2 tbsp fresh sage
2 oz Parmesan cheese, grated
Olive oil for frying



Colander, 2 large pots, cooking spoon, cutting board, knife, immersion blender, baking sheet, small, individually-sized baking dishes, grater

1. Soak beans in 3 ½ cups of water in a large pot overnight. 

2. The next day, strain and transfer the beans back to the pot. Add 3 ½ cup water and bay leaves. Simmer over low heat for around 40 minutes.

3. Cut onions, carrots, potatoes, and celery into small, ½ inch cubes, keeping the onion separate. Mince garlic. Heat oil in a pot at medium-low and sauté garlic and onions until fragrant. Add carrots, celery, and potatoes, continuing to sauté. Add half of the cooked beans, and then pour in vegetable stock and vinegar. Simmer for around 30 minutes. 

4. Purée soup until smooth and creamy – adding water if you prefer a less thick consistency. Slice savoy cabbage into thin strips and add to the pot with remaining half of beans. Stir thoroughly and cook for 5 to 10 minutes more.

5. Preheat oven to 400°F. Slice bread and place on baking sheet. Toast for around 8-10 minutes until lightly golden.

6. Pour soup into small baking dishes for serving. Cut chili into thin rings and tear sage leaves into small pieces. Sprinkle chili, sage, and grated Parmesan on top of soup. Drizzle with olive oil. Bake for around 15 minutes until top is golden brown. Remove soup from oven, drizzle with olive oil, and serve with toasted ciabatta for dunking. Enjoy!   



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