Tuscan Bean Soup - Twiins Style
With the first spoonful of our savory Tuscan Bean Soup you will be swept away to Tuscany admiring the sunflowers. It’s chock full of vegetables, delicious flavor & of course love! Serve as a main meal for either lunch or dinner and don't forget the toasted crusty bread to soak up every last drop. Enjoy!
Ingredients
- 1 (28-oz) can San Marzano tomatoes San Marzano tomatoes, crush with clean hands
- 1/4 cup EVOO
- 3 (15.5 oz) cans cannellini beans with liquid (divided into 3/4 and 1/4)
- 1 rounded tsp Hunt’s tomato paste with garlic & basil
- 1 leek, chopped (both white & green parts)
- 2 yellow onions, diced ( I was out of yellow onions so I substituted with red)
- 2 cups large celery stalks, large dice (about 3-4 ribs)
- 2 cups large carrots, large dice (about 5-6 peeled carrots)
- 8-10 garlic cloves, smashed then chopped (Add more or less to suit your taste.)
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp dried rosemary
- 2 large bay leaves
- 1 tsp garlic powder
- 2 tsp Kosher salt
- 1/2 tsp black pepper
- pinch red pepper flakes
- 3-4 handfuls baby spinach, torn by hand (escarole or kale may be substituted)
- 4 cups chicken broth
- 4 cups beef broth
- 1 small piece of rind from a block of Parmigiano-Reggiano cheese
- 3 ounces Ditalini pasta (any small pasta may be substituted.)
- Pecorino Romano, freshly grated cheese (Locatelli), or Parmigiano-Reggiano (not the stuff in the green container, please!)
Directions
- In a large stockpot or Dutch oven, add the EVOO. When EVOO is hot enough add the leeks, onions, carrots, celery, bay leaves, red pepper flakes, basil, oregano, thyme, rosemary, and salt & pepper. Sauté on medium heat about 5 minutes.
- Add garlic, spinach, cheese rind, and 3/4 of the canned beans. Cook for another 3 minutes on medium-low flame until fragrant. Using an immersion blender, blend the remaining 1/4 beans then add to the pot and stir.
- Add the tomato paste and stir well.
- Add the hand-crushed tomatoes, both broths & stir well. Add 3 oz of ditalini to the soup. (If you’re making more than 3 oz of pasta, we recommend you cook it separately & add it right before serving.)
- Bring to a slow boil. Once it begins to boil, lower the heat to a simmer and simmer for about 40-45 minutes or until vegetables are done.
- While the soup is simmering, prepare the ditalini pasta following package directions.
- Ladle soup into bowls & add the pasta. Sprinkle with grated Locatelli cheese (Pecorino Romano). Enjoy!
Note: You can double this recipe for a big batch to freeze for later use. Just don’t add the pasta before freezing.
To make this soup gluten-free, use GF broth & GF pasta.
This looks delicious. I’m giving it a try for dinner tonight!
We love Tuscan Bean soup but never found a recipe we like. Can’t wait to try yours.
Looks like the soup my wife used to make for us. Looking forward to cooking it now with the weather so bitter cold in NY. Thank you for sharing.
I really loved this recipe and so did my family. It was packed with so much flavor that they all had seconds!
This is the soup recipe I’ve been waiting for! Wonderful flavors combine well to make this my new favorite soup recipe. I cooked the ditalini pasta separate because one family member is on GF restriction so I cooked brown rice separately and poured the broth & vegetables into their bowl and the pasta in everyone else’s. Everyone loved it. Thank you fir sharing your recipes.