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

	Per Serving	Total
Calories	531.6 kcals	4252.8 kcals
Carbohydrates	68.6 grams	548.4 grams
Fat	20.3 grams	162.2 grams
Protein	28.1 grams	224.5 grams

Cook Time

105 mins

Produces

8 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

LegumesPulses

600
g

Cannellini Beans

dried

300
g

Borlotti Beans

dried

Liquids

1
l

Vegetable Stock

or beef stock

Meat

100
g

Ham Fat

cut from a ham, or a ham or prosciutto bone

NutsSeeds

1
1

Salt

to taste

1
1

Black Pepper

freshly ground, to taste

2
clove

Garlic

crushed

1
sprig

Rosemary

null

4
4

Bay Leaves

null

OilsFats

1
1

Extra Virgin Olive Oil

for drizzling

118.3
ml

Extra Virgin Olive Oil

for the soffritto

Vegetables

4
stalk

Celery

finely chopped

2
2

Carrots

finely chopped

1
1

Onion

finely chopped

Steps

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.