Tuscan White Bean Soup is a hearty, delicious Italian soup made with simple ingredients like celery, cannellini beans, Ditalini pasta and chicken broth.
This Tuscan White Bean Soup is one of my husband’s favorites and happens to also be one of the simplest soups that you can make. There aren’t a lot of complex ingredients, but it certainly is very filling. The pasta absorbs most of the liquid and it becomes like a hearty, bean stew.
In fact, while I was looking through some of my original recipes that I shared here six years ago (I still can’t believe it’s been that long!), this one popped up and I couldn’t believe I hadn’t made it quite some time, but I’ve been on a soup kick for dinner lately and this one is delicious.
How do you make Tuscan White Bean Soup?
For this recipe, you’ll need celery, onion, garlic, cannellini beans, Ditalini pasta, Pecorino Romano cheese and chicken broth. Ditalini is a small tubular shaped pasta and is the perfect size for this soup.
Start by sautéing the celery, onion, and garlic in a little olive oil in a medium-sized pot. Once the vegetables start to soften, add the chicken broth and bring to a boil.
Reduce heat to medium; then add your beans, cheese, and pasta. Allow the soup to simmer for approximately 20 minutes or until the pasta is cooked.
This recipe can be ready in about 30 minutes and makes approximately 8 cups of soup. It’s really filling, but we like to eat ours with a loaf of warm, crusty Italian bread so we can dunk it into the broth…YUM! ~Enjoy!
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- Start by sauteeing the celery, onion, and garlic in the oil in a medium-sized pot. Once the vegetables start to soften, add the chicken broth and bring to a boil.
- Reduce heat to medium; then add your beans, cheese, and pasta. Allow the soup to simmer for approximately 20 minutes or until the pasta is cooked.
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