Tuscan Bean Soup
Description
This rustic Tuscan bean soup is the ultimate comfort food for chilly evenings. It combines tender cannellini beans with savory pancetta, earthy sage, and al dente ditalini pasta in a rich chicken broth. The dish strikes a perfect balance between hearty and light, offering a satisfying meal that feels both nourishing and indulgent. Ideal for weeknight dinners or meal prep, this soup freezes well and tastes even better the next day. The addition of fresh parsley and sharp Romano cheese at the end brightens the deep, savory flavors, making it a versatile dish that pairs beautifully with crusty bread.Ingredients
Directions
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If using dried beans, soak them overnight in 5 cups of water. Drain before proceeding.
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Place drained beans in a large pot, cover with 10 cups of cold water, and bring to a boil.
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Simmer the beans until tender, about 1 hour, then drain and set aside.
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In an 8-quart pot, heat olive oil over medium heat and saut pancetta until soft and slightly crispy.
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Add chopped red onion and celery to the pot, stirring and cooking for about 5 minutes until softened.
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Stir in sage, 1 teaspoon salt, and pepper, cooking for another minute to release aromas.
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Pour in chicken stock, cover, and bring the mixture to a boil.
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Add the cooked beans to the soup, cover, and simmer for 30 minutes to meld flavors.
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Meanwhile, cook ditalini pasta in 4 quarts of boiling salted water until al dente.
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Drain the pasta and add it directly to the soup pot.
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Stir in minced parsley and serve hot, sprinkled with grated Romano or Parmigiano cheese.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1079.6kcal
- % Daily Value *
- Total Fat 64.4g100%
- Saturated Fat 21.1g106%
- Cholesterol 69.0mg23%
- Sodium 2601.8mg109%
- Total Carbohydrate 55.1g19%
- Dietary Fiber 18.1g73%
- Sugars 16.3g
- Protein 72.6g146%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a quicker version, substitute dried beans with canned cannellini beans. Rinse and drain the canned beans before adding them to the soup in step 10. Reduce simmering time to 15 minutes.
Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools; add a splash of water or stock when reheating to reach desired consistency.
For a vegetarian version, omit the pancetta and use vegetable stock. Add extra olive oil for richness. You can also add kale or spinach in the last 5 minutes of cooking for added greens.
If the soup becomes too salty from the pancetta or stock, add a splash of lemon juice or a pinch of sugar to balance the flavors.
