Tuscan Bean Soup

Ingredients

• 360 g (2 cups)dried cannellini beans, soaked overnight in cold water in the refrigerator
• 30 ml (2 tablespoons)olive oil
• 1 mediumyellow onion, chopped
• 2 clovesgarlic, grated
• 1 teaspoonfresh rosemary, chopped
• 2 mediumcarrots, peeled and chopped
• 1 stalkcelery, chopped
• 115 g (1 cup)butternut squash, cubed
• 1.4 litres (6 cups)vegetable stock
• ¼ teaspoon, or to tastesalt
• ⅛ teaspoonfreshly ground black pepper
• 1 headTuscan kale, ribs removed and leaves chopped

Instructions

1. 1

   Cook the beans

   Drain the soaked beans and put them in a large pan. Cover with water, bring to the boil, then cover and simmer for 40–45 minutes, until tender. If using tinned beans, skip this step.

2. 2

   Soften the onion

   While the beans cook, heat the olive oil in a large pan over a medium heat. Add the onion and cook until softened.

3. 3

   Simmer the vegetables

   Add the garlic and rosemary and cook for 1 minute. Add the carrots, celery, butternut squash, vegetable stock, salt and pepper. Partially cover the pan and simmer for 10 minutes.

4. 4

   Add the kale

   Stir in the kale and simmer uncovered for a further 5 minutes. Drain the beans and add them to the soup.

5. 5

   Season and serve

   Taste the soup and adjust the seasoning as needed. Serve hot.

What is Tuscan bean soup?

This is a rustic Italian-style soup combining beans, vegetables and leafy greens in broth. Bean and vegetable soups are a familiar part of Tuscan cooking, where everyday ingredients make a substantial bowl.

Here, cannellini beans provide a creamy, filling centre, while rosemary and Tuscan kale bring savoury, herbal notes. Cooking the beans separately lets you check their tenderness before adding them to the vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 387 calories, 21g protein, 44g carbs, 15g fat.

The beans and vegetables supply most of the carbohydrates, while cannellini beans also contribute protein. Olive oil provides most of the fat; serve a moderate bowl with a side salad or extra greens if you want to balance the meal with more vegetables.

Why dried cannellini beans?

Dried beans need an overnight soak and a separate simmer before they go into the soup. They are ready when tender all the way through, but not falling apart.

Tinned beans are a shortcut: skip the soaking and bean-cooking step, drain them, and add them after the kale has simmered. The recipe does not specify a tin quantity, so use enough to suit your preference.

Build the flavour base

Onion: cook it in olive oil until softened before adding the other vegetables; this gives the soup a savoury foundation.

Rosemary and garlic: give them just 1 minute in the pan before adding the stock and vegetables, so the garlic does not spend too long cooking on its own.

Keep the vegetables tender

The carrots, celery and squash simmer for 10 minutes with the lid partly on. Check that the pieces are becoming tender before moving on, while keeping them intact rather than letting them collapse.

The kale gets a shorter, uncovered simmer of 5 minutes. This softens the leaves while retaining some texture.

Season the broth

The stock, beans and vegetables all contribute flavour, so taste the soup near the end before adding more salt. The listed ¼ teaspoon is a starting point, and the amount needed can depend on how salty the stock is.

Freshly ground black pepper adds a gentle warmth. Stir well after seasoning so the flavour is distributed through the broth.

Make it a meal

Serve the soup hot on its own or with bread for dipping. A simple side salad can add a crisp contrast to the soft beans and vegetables.

For a fuller spread, offer grated cheese at the table if you like, though it is not included in the recipe ingredients.

Recipe notes & tips

• Soak the dried beans overnight in cold water in the refrigerator as directed.
• Check the beans for tenderness before draining them; cooking time can vary.
• Chop the vegetables into similarly sized pieces so they cook at a similar pace.
• Keep the lid only partly on while the vegetables simmer.
• Taste the soup before serving, especially if your vegetable stock is salty.

Variations

• Use tinned beans: skip soaking and simmering the dried beans, then drain and stir the tinned beans in at the end.
• Change the greens: use another leafy green in place of Tuscan kale, adjusting its cooking time to suit.
• Add herbs: include extra chopped rosemary for a more pronounced herbal flavour.
• Make it thicker: mash a few cooked beans into the broth before serving.
• Serve with cheese: offer grated cheese separately at the table.

Common mistakes to avoid

• Undercooked beans: simmer them until tender before adding them to the soup.
• Overcooked garlic: cook it with the rosemary for only 1 minute before adding the vegetables and stock.
• Too much salt: taste the broth before adding extra, as vegetable stock can already be salty.
• Mushy kale: add it after the vegetables have simmered and cook it for just 5 minutes.
• Skipping the soak: soak dried cannellini beans overnight in the refrigerator before cooking.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently in a pan until piping hot, adding a splash of water or stock if the soup has thickened.

Frequently asked questions