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Tuscan Bean Soup


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Tuscan Bean Soup 0 Picture


  • 1/2 tsp pure olive oil
  • 1 large onion, chopped
  • 2 cloves fresh garlic, finely minced
  • 1 large stalk celery, finely minced
  • 2 large carrots, pared and finely minced
  • 2 medium red-skinned potatoes, cubed
  • 1 16-ounce can low-sodium Italian plum tomatoes, with liquid
  • 2 cups finely shredded cabbage
  • 1 10-ounce bag fresh spinach, cleaned and shredded
  • 1 tsp dried sage
  • 4 1-inch slices country style bread, toasted
  • 1/2 cup grated Parmesan
  • A couple of sprigs fresh thyme
  • Freshly ground pepper to taste


Servings 8


Step 1

In a large soup kettle, heat oil. Add onion and cook over low heat until soft. Add garlic, celery, carrots, potatoes, beans and broth. Break up tomatoes and add along with cabbage, spinach and seasonings. Cook over medium heat for about 1 hour, or until vegetables are very soft. Soup will become thick. Remove thyme sprigs. Break bread into coarse crumbs and stir into soup. Sprinkle with Parmesan and serve immediately.

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