Tuscan Bean Soup

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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
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2 tablespoons extra-virgin olive oil

2 ounces deli-sliced hot capicola or coppa ham, chopped

1/2 red onion, chopped

5 cloves garlic (4 minced, 1 whole)

2 carrots, halved lengthwise and thinly sliced

2 stalks celery, thinly sliced

1 15-ounce can no-salt-added cannellini beans

1 15-ounce can no-salt-added petite diced tomatoes

2 tablespoons grated parmesan cheese, plus 1 small pieceparmesan rind

Kosher salt and freshly ground pepper

4 thick slices whole-grain bread

1 small head escarole, chopped


  1. Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium-high heat. Add the capicola, red onion and minced garlic. Cook, stirring, until the onion softens, about 2 minutes. Add the carrots and celery. Cook, stirring, until slightly softened, about 5 minutes. Add the beans, tomatoes, 2 cups water, the parmesan rind, 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, then cover and cook until the vegetables are tender, 15 to 20 minutes. Remove the parmesan rind.
  2. Meanwhile, lightly toast the bread; rub both sides with the whole garlic clove and sprinkle with grated parmesan. Stir the escarole into the soup and cook, stirring occasionally, until wilted, about 5 minutes. Top each serving of soup with a piece of toast. Drizzle with the remaining 1 tablespoon olive oil.

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