Tuscan Bean Soup

So far so good this week!  I’ve been eating well and didn’t have the mid-week blues like I did last week.  I thought I would share one of the recipes I’ve used this week to get those beans in…

Tuscan Bean Soup – adapted from http://allrecipes.com/Recipe/Tuscan-White-Bean-Soup/Detail.aspx?prop31=7


  • 4 slices bacon, finely chopped
  • 1 yellow onion, quartered lengthwise
  • 1 stalk celery, quartered crosswise
  • 1 carrots, quartered crosswise
  • 2 cloves of garlic, lightly crushed
  • 3 cans cannellini beans, drained
  • 1 dried bay leaf
  • 1/4 teaspoon thyme
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground pepper
  • 1/2 cup white wine
  • 1 (32 ounce) carton reduced sodium chicken broth


  1. In 4-quart saucepan or Dutch oven, cook bacon, onion, celery, carrot and 2 cloves garlic over medium-high heat 5 minutes, stirring occasionally. Reduce heat to medium. Add beans, bay leaf, thyme, wine and broth; cover and cook 20 to 25 minutes, stirring occasionally, until vegetables are tender. Remove from heat; cool about 15 minutes.
  2. Remove bay leaf from bean mixture. Pour mixture into food processor; cover and puree. Return to saucepan; stir in salt and pepper. Simmer over medium heat 5 to 10 minutes, stirring frequently, until thoroughly heated.
  3. Ladle soup into individual soup bowls. Serves 6.

I like this recipe because it was easy and quick to make and lasted the whole week.  You can really play around with the ingredients and add and subtract whatever you prefer.  The original recipe called for basil and red pepper flakes, which wasn’t bad, but a little spicy for me.  I think next time I might try it with a little more bacon.  You could also drizzle some cholula on top for some extra spice.  Hm….speaking of which, that sounds pretty yummy!  I’m going to try that for lunch!  Bon appetit!

What are some of your favorite recipes?


1 Comment (+add yours?)

  1. Leanne
    Jan 22, 2011 @ 18:15:30

    I love this soup. So effortless, delish and filling. I always add spinach, kale or chard, for added oompf.


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