Tuscan Bean Soup

Tuscan Bean Soup

2 reviews, 5 star(s). 100% would make again

Ready in 45 minutes

For a truly vegetarian soup I leave out the bacon.


1 10-gram package dried porcini mushrooms
1 tablespoon olive oil; (more if not using bacon)
3 ounces pancetta or bacon; chopped (optional)
1 stalk celery; chopped
1 medium onion; chopped
2 cloves garlic
3 medium carrots; diced
1 1/2 cups cabbage or fennel; chopped
1 cup potato; cubed
1 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon pepper
4 cups chicken or vegetable stock
1 796-ml can diced tomatoes; diced
1 tablespoon red wine vinegar
1 540-ml can white kidney beans; drained, rinsed
4 cups kale; chopped (just the leaves)
3/4 cup Grated Parmesan cheese
6 slices Italian bread; (up to 8 slices), or stale bread, dried in oven

Original recipe makes 1



Method: In small bowl cover mushrooms with 1/2 c. warm water and let stand 20 min. Drain,reserving liquid; chop mushrooms; strain liquid thru cheesecloth. In lg. pan heat oil and fry bacon, if using. Add onion , garlic carrots, celery, cabbage, potato, spices. Cook till softned, stirring frequently. Stir in stock, tomatoes, vinegar, mushrooms and soaking liquid. Bring to boil. Reduce heat and simmer 20 minutes. Stir in kidney beans, and kale and simmer 5 minutes or until kale is tender. (Can be made ahead to this point.) Ladle soup into 13 x 9 pyrex baking dish. Arrange bread slices on top and sprinkle with cheese. Cover and bake at 350 degrees until bubbling and top is crusty and golden. Serve with extra grated cheese. Makes 6-8 generous servings, or 8-10 modest servings.


Verified by stevemur
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Calories Per Serving: 3645 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Comment or review

This is the kind of recipe I would like, however I'm ignorant of the metric measures! Are the Sage
rburns777 8y ago

[I posted this recipe.]
kmhaslam 9y ago

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