Tuscan Bean Soup

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I have so many great memories from visiting Tuscany. I have recreated the delicious meals we experienced into my kitchen. This is also a great way to use up leftovers with this popular Italian soup. This soup can also have so many variations and if you have other ingredients in your refrigerator put them in the soup. I like to add baby spinach or escarole at the end if there is some handy!

Enjoy with some crusty bread for dipping!



  • Extra virgin Olive Oil
  • 1 medium onion, finely chopped
  • 1 celery stalk, finely diced
  • 1 carrot, finely diced
  • 4 oz pancetta, diced
  • 2 Rosemary sprigs
  • 2 tablespoon tomato paste
  • 1 15oz can of your favorite dark beans, drained and rinsed
  • 1 15oz can of petite diced tomatoes
  • 4 to 4 ½ cups chicken stock
  • 1/2 cup elbow macaroni
  • Freshly grated parmesan


  1. Heat some olive oil in a large pan.

  2. Add pancetta, onion, celery, carrots and cook for about 10 minutes over medium/high heat.

  3. Add the rosemary sprigs, tomato paste, beans and petite diced tomatoes.

  4. Bring to a boil then cover and reduce to simmer for 15 minutes.

  5. When ready to serve, sprinkle parmesan cheese

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