Tuscan Bean Soup

Yield: 8 Servings

Notes: Prosciutto or bacon can be substituted for the pancetta.

Preparation: Check the beans for small rocks and impurities then soak in salted water for 1 hour.


  1. In a large pot, heat the olive oil over medium heat.
  2. Add pancetta and cook 6-10 minutes, until the edges are crisp and browned.
  3. Add onion, celery and carrots. Cook until very soft and a little browned, about 15 minutes.
  4. Add the garlic and cook an additional minute.
  5. Drain water from beans and discard. Rinse well and add beans to the pot.
  6. Add broth, water and bay leaves. Bring to a simmer, cover and cook until beans are tender, 45-60 minutes.
  7. Add kale. Drain and rinse tomatoes, then add those to the pot as well.
  8. Re-cover and cook until kale is done and beans are tender, 5 to 15 minutes. Soup is done.
  9. Optional - Add rosemary sprig and submerge it in the soup. Let stand off heat for 15 minutes, then remove and discard rosemary and bay leaves. Drizzle with extra-virgin olive oil and serve with garlic toasts.

Source: Natalie Kelly and Food.com


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