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Tuscan Bean Soup

Combine the cheap pasta we got last week with the colder weather, and you’ve got the recipe for Tuscan Bean Soup.

Perfect for this weather we’re having in New York. Absolutely perfect. So perfect, my boyfriend made it last week using his mom’s recipe. The recipe is hers, as is, but we served it over shells.

Tuscan Bean Soup

What You’ll Need:

  • Brown 1/2 pkg. Panchetta in 1-Tbs. olive oil
  • 2 cloves garlic — chopped
  • 1 small onion — chopped
  • 1 cup carrots
  • 2 Tablspoons olive oil
  • 2-15 oz cans cannellini beans (with liquid)
  • 1-32 oz box reduced sodium chicken broth
  • 2-3 tsp. dried Italian seasoning — crushed
  • 1 5 oz. pkg. baby spinach
  • Black pepper

What You’ll Do:

Cook + stir carrots + onion/garlic in 2-Tbl. olive oil over med-high heat for 3 mins. Add beans, broth + seasoning. Bring to boil slightly mashing beans. Reduce heat, simmer, uncovered 8 minutes, stirring occasionally.

Add spinach to soup — cook until wilted. Serve with garlic bread — Enjoy!


Sunday 14th of September 2014

This looks delcious and perfect for Fall!!

Miz Helen

Friday 12th of September 2014

Congratulations! Your recipe is featured on Full Plate Thursday this week. Hope you are having a great day and enjoy your new Red Plate! Miz Helen

Karen W

Thursday 11th of September 2014

This looks very tasty. I have one problem though, I do not know what panchetta is. I will have to come back for the recipe, as soon as I find out what panchetta is and if I can get it in our small rural community.

Julie V.

Wednesday 10th of September 2014

I have never cooked with pancetta before, so thanks for the soup recipe. Also, I assume I add the browned pancetta to the soup last?

Miz Helen

Tuesday 9th of September 2014

What a nice bowl of soup to kick off the fall. Hope you are having a great day and thanks so much for sharing with Full Plate Thursday. Come Back Soon! Miz Helen