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Tuscan Bean Soup

Tuscan Bean Soup


The more you learn the world cuisine, the more you notice similarities of many dishes. Scotch Vegetable Soup, Russian Cabbage Soup (Schi), and Tuscan Bean Soup – they all share common ingredients and often cooking methods.

In the wonderful and hearty Tuscan Been Soup I used canned beans in order to simplify the cooking process but not the taste.

Collard greens, white cabbage, kale, Savoy cabbage, Swiss chard, and spinach – all are welcome in this soup. Sometimes I like to add zucchini chunks for more texture. Fresh or canned tomatoes also could be also added – this is really up to you. For meat lovers Italian sausages should be a great flavorful addition.

The bowl of Tuscan Bean Soup is a very simple, yet flavorful and satisfying – an excellent dish for the end of summer or beginning of autumn.

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Tuscan Bean Soup


3-quart pot


  • 1 large potato or 2 medium, chopped
  • 1 small onion, chopped or sliced
  • 2 sticks of celery, chopped
  • 2 carrots, chopped
  • 12 oz white cabbage, Savoy cabbage, kale, Swiss chard, or collard greens
  • 2-3-6 cloves garlic, minced
  • 1 can white beans (15 oz), drained
  • 1-2 bay leaves
  • 1 tablespoon fresh oregano (or 1 tsp dried)
  • 1 tablespoon fresh thyme (or 1 tsp dried)
  • 1-2 tsp fresh finely chopped rosemary (or ½ tsp dried)
  • 2-3 tablespoons fresh basil, chopped (or fresh parsley)
  • Salt
  • Black pepper
  • 1-2 tablespoons olive oil
  • 2 – 2 ½ quarts of chicken or vegetable stock or water 




In a soup pot, heat the olive oil. Add the onions and sauté for 5 minutes.

Add the garlic and cook for 30-45 seconds.

Add the carrots, celery, and cook for 3 minutes.

Add the potatoes, cabbage, bay leaf, dried herbs (if using dried), salt and pepper. Pour the stock. Bring to a boil and cook for 12-15 minutes.

Add the beans and fresh herbs (if using fresh). Cook for 5-7 minutes.

Let the soup stand for 10 minutes to develop flavors or serve it next day.

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  • Tip:

If you are using water instead of a stock, adjust the amount of spices, you may want to add some ground celery, dried parsley, ground coriander, etc. for more aromatic soup.

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Cook with pleasure!


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