Tuscan Bean Soup

This Tuscan Bean Soup is a hearty and substantial dish that only gets better with time. In fact, it’s ideal to prepare it a day in advance to allow the flavors to meld and intensify. As you reheat it gently over low heat, you’ll discover the true essence of Tuscan cuisine in every comforting spoonful. This recipe combines the earthy richness of beans, the freshness of vegetables, and the warmth of olive oil, resulting in a satisfying and timeless Italian classic.

SERVES 4
PREP 15 MIN
COOK 1 HR 20 MIN
FREEZE UP TO 3 MONTHS

INGREDIENTS:

• 4 tbsp extra virgin olive oil, plus extra for drizzling
• 1 onion, chopped
• 2 carrots, sliced
• 1 leek, sliced
• 2 garlic cloves, chopped
• 14 1/2 oz (400g) can diced tomatoes
• 1 tbsp tomato paste
• 1 quart (1 liter) chicken stock
• Salt and freshly ground black pepper to taste
• 15 1/2 oz (400g) can borlotti beans, navy beans, or cannellini beans, drained and rinsed
• 9 oz (250g) baby spinach leaves or spring greens, shredded
• 8 slices ciabatta bread
• Grated Parmesan cheese for sprinkling

INSTRUCTIONS:

1. Saute the Aromatics: In a large saucepan, heat 4 tablespoons of extra virgin olive oil over low heat. Add the chopped onion, sliced carrots, and sliced leek. Cook them gently for about 10 minutes, ensuring they become softened but not overly colored. Stir in the chopped garlic and cook for an additional 1 minute.
2. Add Tomatoes and Stock: To the sautéed vegetables, add the diced tomatoes, tomato paste, and chicken stock. Season this flavorful mixture with salt and freshly ground black pepper according to your taste preferences.
3. Mash and Simmer: Mash half of the beans with a fork and add them to the pan. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 30 minutes. After this initial simmer, introduce the remaining beans and the shredded baby spinach or spring greens into the soup. Continue simmering for another 30 minutes, allowing all the ingredients to meld together harmoniously.
4. Prepare the Bread: While the soup simmers, toast the slices of ciabatta bread until they turn golden. Place two slices in each soup bowl and drizzle them with a bit of olive oil.
5. Serve: When the soup is ready, ladle it into the prepared soup bowls over the toasted ciabatta slices. Sprinkle each serving with grated Parmesan cheese, and for that extra Tuscan touch, drizzle a little more extra virgin olive oil over the top.

In every steaming bowl of Tuscan Bean Soup, you’ll find the embodiment of comfort and timeless Italian flavors. This hearty dish, prepared a day in advance to intensify its taste, combines the earthy richness of beans, the vibrant colors of vegetables, and the aromatic allure of olive oil. Topped with toasted ciabatta and a generous sprinkling of Parmesan, this soup invites you to savor the warmth and wholesomeness of Tuscan cuisine. Whether you’re enjoying it freshly made or as a reheated delight, each spoonful is a reminder of the culinary traditions and comforting embrace of Tuscany. So, gather around the table and let this Tuscan Bean Soup bring a touch of Italy to your home. Buon appetito!