Tuscan Bean Soup
 
Prep time
Cook time
Total time
 
Perfect family weeknight dinner!
Author:
Recipe type: Soup
Cuisine: Italian
Serves: 6
Ingredients
  • 8 oz. dried Cannellini beans
  • 4 TBSP. olive oil
  • 1 lrg. onion, finely chopped
  • 3 med. garlic cloves, finely chopped
  • 1 med. celery stalk (with leaves), chopped
  • 3 sprigs fresh thyme (leaves only)
  • 2 bay leaves
  • ¼-½ tsp. pepper
  • 5 cups water (or good chicken stock, if available)
  • 1 tsp. salt
  • ½ med. lemon (juice)
  • 3 TBSP. olive oil
  • 2 med. shallots, sliced into rings
  • Parmesan cheese, shaved
  • --- extra virgin olive oil for drizzling
Instructions
  1. Place the beans in a pot, cover them with plenty of water, and soak them overnight.
  2. The next day, in a medium size pot, heat the olive oil and gently sauté the onion until golden brown. Add the garlic and continue to cook gently for another minute. Add the drained beans, celery, thyme, bay leaf and black pepper. Hold off on the salt. Pour in the water (or chicken stock) and stir well. As soon as the liquid comes to a boil, put a lid on the pot and keep at a simmer for about 45 minutes to an hour, stirring from time to time. Check the beans to make sure they are tender and, if not, continue to cook them for a little longer.
  3. When the beans are soft, remove the bay leaves, stir in the salt and the lemon juice, taste and adjust the seasoning.
  4. In a medium skillet, heat the olive oil and add the shallots. Cook over medium heat for about 4 to 5 minutes, stirring occasionally. When they are crisp and golden brown remove them from the pan and place them on to paper towels to drain.
  5. Serve the soup into small bowls, with some of the crispy shallots on top of each bowl, some shaved Parmesan cheese and a generous drizzle of olive oil.
Notes
The traditional Tuscan bean soup does not call for carrots. I just had some on hand and added them to the soup as an experiment. There are really no rules when it comes to additions – add anything that sounds good to you and make the recipe your own!

The soup holds well in the refrigerator for many days. If you are feeding many more than four to six people, double the recipe and have some extra for later in the week!

The question I always get about soups that use beans is, "can we make this soup with canned beans?" My answer is always, "yes, you can." Nevertheless, next time plan ahead and try it with dried beans and you will realize that there is no going back!
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/tuscan-bean-soup/