Creamy Tuscan Bean Soup

It is fall again and I find myself once more craving soups so I am in the kitchen making a new soup every couple of days. This soup is similar to a one I made before with chickpeas although this one was Tuscan inspiration so I am using cannellini beans instead. I used a prosciutto rind to flavor the soup, but if you had a parmesan cheese rind I’d throw that into the soup pot as well. This soup is quite thick, and along with some tasty bruschetta and a big salad with a bunch of crisp vegetables could easily pass as a main course. I used dried cannellini beans for my soup which are very inexpensive, but if you don’t have the time to cook dried beans, you could substitute canned beans instead. Since it is such a simple soup, I garnished my soup with a scoop of sauteed pancetta, onion, and apples which was quite delicious. Other garnish options would be cheesy garlic croutons, or even a dollop of pesto. The flavor of this soup improves if it is made ahead of time which makes it a great option for entertaining!

Why Healthy

  • Beans are an inexpensive yet healthy fat-free source of protein high in folate, B vitamins, and iron.
  • The soup is low in added fat yet hearty enough to be a main course option



Creamy Tuscan Bean Soup

A creamy bean based soup.

Yield: Serves 6

Prep Time: 20 mins

Cook Time: 1 hr 15 mins


1 Pound Dried Cannellini Beans
1 Medium Onion, Peeled & Chopped
1 Stalk of Celery, Chopped
1 Carrot, Chopped
2 Cloves Garlic, Peeled & Chopped
1 Quart Chicken Broth
1/2 Cup Grated Parmesan Cheese
Sea Salt & Black Pepper
Prosciutto or Parmesan Rind
1 Apple, Peeled And Diced
2 Ounces Pancetta or Prosciutto, Diced
1 Small Onion, Peeled & Diced
1 Tablespoon Olive Oil
3 Tablespoons Chopped Fresh Parsley


Soak the beans overnight in a bowl of clear water.
The next day, drain and place in a saucepan, and add cold water to cover by 2 inches.
Bring to a boil, then reduce the heat, and simmer for 15 minutes.
Let stand covered for about 20 minutes, then drain.
Return the beans to the saucepan along with the onion, celery, carrot, garlic, and prosciutto or parmesan rind if using.
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.
Continue to simmer uncovered, until the beans are almost tender, 20 minutes or longer, depending on the age of the beans.
Add salt and pepper, to taste, and continue cooking until the beans are tender but not mushy, about 20 minutes longer.
Remove the rind from the pot, and remove the pot from the heat and let the beans cool.
Once cooled, place the bean mixture in a food processor or blender and process until very smooth.
Return the soup to the pot and re-warm.
For the Garnish: Cook the pancetta, onions, and apple in the olive oil in a frying pan until tender and lightly browned.
Remove from the heat and add the parsley, and toss together.
Serve the soup in individual bowls with a tablespoon or two of the garnish on top, and drizzle with a little of the olive oil.


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