Tuscan White Bean Soup Recipe - Allrecipes.com
Tuscan White Bean Soup Recipe
  • READY IN 55 mins

Tuscan White Bean Soup

Recipe by  

"In this classic Italian soup, white beans and vegetables are simmered in chicken broth with wine until tender, then pureed, and served with a spicy, fresh basil mixture."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. In 4-quart saucepan or Dutch oven, cook bacon, onion, celery, carrot and 2 cloves garlic over medium-high heat 5 minutes, stirring occasionally. Reduce heat to medium. Add beans, bay leaf, wine and broth; cover and cook 20 to 25 minutes, stirring occasionally, until vegetables are tender. Remove from heat; cool about 15 minutes.
  2. Meanwhile, in 8-inch skillet, heat olive oil over medium-high heat 1 minute. Add 1 tablespoon chopped garlic; cook 3 to 5 minutes, stirring frequently, until garlic begins to brown. Stir in red pepper flakes; cook a few seconds. Stir in basil; cook until basil wilts.
  3. Remove bay leaf from bean mixture. Pour mixture into food processor; cover and puree. Return to saucepan; stir in salt and pepper. Simmer over medium heat 5 to 10 minutes, stirring frequently, until thoroughly heated.
  4. Ladle soup into individual soup bowls. Top each with basil mixture.
Kitchen-Friendly View
  • PREP 55 mins
  • READY IN 55 mins

Footnotes

  • Recipe by Michael Chiarello for Progresso® Foods
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Reviews More Reviews

Most Helpful Positive Review
Oct 19, 2010

I gave this five stars, and I think people who like soup should check it out. I love this recipe, except that I dice my veggies and leave it chunky rather than puree it, and I add cooked chicken to the finished product. Other than that, I love it. My family garnishes it with Parmesan cheese.

 
Most Helpful Critical Review
Feb 01, 2011

I made this following the recipe exactly and found it to be very bland. I loved the crispiness of the topping and the pureed consistency of the soup but I think I'll find a different recipe for white bean soup next time I make it because I'm not sure how to alter this to make it better.

 

15 Ratings

Nov 30, 2010

I love beans and I'm always looking for different ways to prepare them. This soup is delicious. I followed the recipe exactly and it turned out perfect.

 
Jan 06, 2011

very nice tasting soup! i forgot to take the bay leaf out and blended it...oops! it's hearty and warm, like really good comfort food. don't forget the oil/basil mixture to complete it!

 
Apr 30, 2011

This was very good! I made it as an appetizer, but it ended up being all we wanted for dinner! I added ham to the leftovers the next day, and it was even better!

 
Jan 06, 2013

This soup turned out to be so savory and warming that it is now on my list of comfort foods. Instead of using all stock, I used a combination of stock and filtered water as the base along with the wine. This made adding more salt necessary. I also omitted the carrots, and I also did not purée the soup. However, to thicken it, I smashed some of the beans on the side of the pot which allowed me to control the consistency perfectly. The bacon and the topping really make this soup. Delicious!

 
Dec 14, 2012

This soup is excellent! Instead of cooking the bacon with the veggies, I make a ton of the bacon topping and put a great big dollop on each bowl of soup. Oh, yum!

 
Sep 19, 2011

Very good! I was not sure I would like but I really enjoyed it. I did not have fresh basil so I skipped the topping part and just added some more seasoning to the soup.

 

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Nutrition

  • Calories
  • 324 kcal
  • 16%
  • Carbohydrates
  • 42.6 g
  • 14%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 8.1 g
  • 13%
  • Fiber
  • 11.1 g
  • 44%
  • Protein
  • 15 g
  • 30%
  • Sodium
  • 1226 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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