Tuscan Bread and Bean Soup
Tuscan Bread & Bean Soup is a deeply comforting Italian classic built around slow-cooked beans, aromatic vegetables and day-old bread. Beans are simmered with garlic and bay until creamy, then combined with a soffritto of onion, celery, carrot and leek, tomatoes, greens and herbs. Finished by ladling the hot broth over stale bread, the soup thickens naturally as it rests, creating a rich, hearty texture that improves over time.
- 2 1/2h
- NOT TOO TRICKY
- 20 PORTIONS
Estimated Nutrition per Portion
Estimated Nutrition per Portion
- 390 kcal Calories
- 18 g Protein
- 42 g Carbohydrates
- 14 g Fat
- 9 g Fibre
- 5 g Sugar
Ingredients
| Quantity | Prep Instructions | ||
| Imperial | Metric | ||
| Cannelini and/ or cranberry beans | 2 cups | 400 g | |
| Bay leaves | 2 each | ||
| Garlic cloves | 4 each | Peeled and divided | |
| Celery stalks | 2 each | ||
| Carrots | 2 each | Peeled | |
| Onion | 1 each | Peeled | |
| Leek, white part only | 1 each | ||
| Extra-virgin olive oil, plus more as needed | 1/4 cup | 62.5 ml | |
| Pancetta | 1/2 cup | 100 g | Minced |
| San Marzano tomatoes, canned | 1 cup | 200 ml | |
| Savoy cabbage | 1/2 each | Cut into chiffonade | |
| Lacinato Kale | 1 bunch | Stemmed and cut into chiffonade | |
| Rosemary sprig | 1 each | ||
| Thyme sprig | 1 each | ||
| Marjoram sprig | 1 each | ||
| Basil sprig | 1 each | ||
| Parmesan rind | 1 each | Cut 5cm x 5cm (2” x 2”) | |
| Water or chicken stock | 6 cups | 1.5 l | |
| Kosher salt | As needed | ||
| Black pepper | As needed | Ground | |
| Whole wheat bread loaf | 1/2 each | Day old, crust removed | |
| Parmesan cheese | 1 cup | 200 g | Grated |
Method
- Cover the beans with water and soak them overnight.
- Cook the beans with the bay leaves and 2 of the garlic cloves until they are soft, about 1 hour. Strain them, reserving 2 cups of the liquid to add to the soup.
- Mince the remaining 2 cloves of garlic with the celery, carrot, onion, and leek until very fine.
- Heat a pot with ¼ cup olive oil and add pancetta. Cook until browned and add the minced vegetables.
- Sauté the vegetables on medium-low heat until it is fragrant and slightly browned, about 10 minutes. Add the tomatoes, beans and their cooking water, cabbage, kale, herb sprigs (tied in twine), parmesan rind and water (or chicken stock). Let simmer approximately an hour. Season to taste with salt and pepper.
- Remove the parmesan rind and herbs.
- Crumble the stale bread into chunks and place a handful of the bread in each bowl. Ladle the soup over it and let it sit for a few minutes for the bread to soften and the broth to be absorbed.
- Ingredient substitutions: Omit the pancetta for a vegetarian option.
- To serve: Finish with extra virgin olive oil, grated parmesan cheese and freshly ground black pepper.
- Pro Tip: Use a high-quality heavy enameled cast iron pot formaking this soup. It allows veggies to brown quickly andprevents the ingredients from burning.
