Tuscan Bean Soup




As soon as the first leaf turns brown, I immediately start preparing soups, creams, stews and other semi-liquid and preferably hot dishes. I simply love the idea of having a melting pot on a stove, a pot that simmers quietly and makes the entire kitchen smell like fall. On this chilly Saturday morning, I decided it’s suitable, if not perfect, to make a delicious Tuscan bean soup, a flavorful Italian cannellini bean and prosciutto soup. It is so easy to make, you just have to saute some prosciutto, onion, carrots and celery, you deglaze the pan with wine, you cover the ingredients with cubed tomatoes and broth and you let the soup simmer. Before serving you add the beans and some baby spinach and the soup is ready. Simple as one, two, thee! The most intriguing part of this dish, and the source of its complex flavor profile, if I may, it’s the addition of a parmesan rind. This element gives the soup an unbelievable flavor! Next time you’ll be tempted to throw away a parmesan rind, think again and let the rind elevate a Tuscan bean soup. You won’t regret it!

Ingredients (for 4 servings):

  • 1 Tbsp olive oil
  • 70g thinly sliced prosciutto ham
  • 1 medium white onion
  • 2 medium carrots
  • 2 celery stalks
  • 3 garlic cloves
  • 6 Tbsp white wine
  • 750ml broth
  • 6 ripe tomatoes
  • 1 tin Cannellini beans (420g)
  • 1 handful baby spinach (50g)
  • 1 parmesan rind
  • salt and pepper to taste

for serving:

  • 4 slices Ciabatta bread
  • 4 Tbsp grated parmesan cheese





  1. Slice the prosciutto. Clean and cube the veggies. Boil tomatoes for 15 seconds, remove the skin, discard the seeds and juices and chop them finely.
  2. Heat 1 Tbsp of olive oil in a large sauce pan over medium heat. Add the prosciutto and the onion and saute until the onion is translucent (about 5 minutes).
  3. Add the carrots and the celery stalks and saute for about 3 minutes, stirring occasionally. Add the minced garlic and cook until fragrant (about 1 minute). Deglaze with white wine.
  4. Add the parmesan rind, cubed tomatoes and broth, cover with a lid and bring to a boil. Reduce the temperature to minimum and simmer for about 30 minutes, until the carrots are tender.
  5. Add the beans and the spinach and simmer for about 5 minutes. Remove the parmesan rind and season with salt and pepper.
  6. Meanwhile toast the Ciabatta bread.
  7. Place a slice of bread in each plate, cover with soup, sprinkle with grated parmesan cheese and enjoy!Source: www.foodnetwork.com
  1. tuscan-soup

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