Tuscan Bean Soup


2 cups canned cannellini beans drained
2 large onions peeled
6 celery stalks
1 lb ripe tomatoes
1/4 cup olive oil
2 cloves of garlic minced
6 cups of vegetable stock
1 tbs chopped fresh thyme
Kosher or sea salt and fresh cracked black pepper to taste
Parmesan cheese for garnish
basil leaves for garnish
This is a classic soup from Tuscany. It has  deep rich  flavor and  super silky texture. It is super good on a cold winter afternoon. This soup will take about 1 hour from start to finish..


  • Drain the beans and put them into a sauce pan.Cover with fresh water and boil for about 5 minutes.
  • Put half the beans in a blender of food processor and add about 1 cup of the cooking water and puree until smooth.
  • Roughly chop the onions and celery.
  • Peel and chop the tomatoes.
  • Heat the oil in a large sauce pan. add the onions , celery and garlic and cook over medium heat for about 5 minutes.
  • Stir in the tomatoes, stock, whole beans, and the bean puree.
  • Add the thyme, and season with salt and pepper. bring to boil.
  • Reduce heat and simmer covered until vegetables are tender.About 20 minutes.
  • Serve hot sprinkled with Parmesan cheese and crusty bread.




15 min


45 min


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