Tuscan Bean Soup

A traditional hearty Italian soup featuring soaked cannellini and borlotti beans simmered with a classic aromatic soffritto and stock.

Soup Dinner Italian High Protein Beans

Estimated Nutrition

Calories

531.6

kcal / serving

4252.8 kcal total

Carbs

68.6g

per serving

548.4 g total

Fat

20.3g

per serving

162.2 g total

Protein

28.1g

per serving

224.5 g total

Cook Time

105

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

LegumesPulses

600

Cannellini Beans

dried

300

Borlotti Beans

dried

Liquids

Vegetable Stock

or beef stock

Meat

100

Ham Fat

cut from a ham, or a ham or prosciutto bone

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

clove

Garlic

crushed

sprig

Rosemary

null

Bay Leaves

null

OilsFats

Extra Virgin Olive Oil

for drizzling

118.3

Extra Virgin Olive Oil

for the soffritto

Vegetables

stalk

Celery

finely chopped

Carrots

finely chopped

Onion

finely chopped

Method

Soak beans separately in cold water overnight.

Rinse beans and boil separately for 45 minutes for cannellini and 60 minutes for borlotti.

Fry celery, carrot, onion, garlic, rosemary, and bay leaves in olive oil until golden.

Discard rosemary sprig and bay leaves then season with salt and pepper.

Add ham fat and cannellini beans to the base and cook for 10 minutes.

Pour in stock and simmer until beans are tender, about 25 minutes.

Remove ham pieces, stir in borlotti beans, season, and drizzle with olive oil.