Tuscan Bean Soup

Tuscan Bean Soup, The Soup Book, Photography by © Dorling Kindersley

Tuscan Bean Soup, The Soup Book, Photography by © Dorling Kindersley

Make the most of fresh produce all year round with 200 homemade recipes for soup and accompaniments, organized by season.

The Soup Book is packed with plenty of nourishing recipes for every season. Try winter warmers such as parsnip and apple soup or French onion soup, enjoy a light summer lunch of chilled cucumber soup with dill, and make a hearty borscht or pumpkin soup in the fall. The recipes are organized first by season, and then by ingredient, so you can easily find the ideal soup to suit the fresh ingredients you have on hand.

Featuring recipes from Raymond Blanc, Dan Barber, Alice Waters, and other supporters of The Soil Association, The Soup Book offers plenty of recipe ideas and inspiration to fill your bowl. Each recipe is accompanied by freezing times so that you can prepare your favourite recipes to enjoy later. This updated edition features brand-new and updated photography to accompany the book’s refreshed design.

Make hearty, wholesome, and healthy soups year-round with The Soup Book.


The Soup Book: 200 Recipes, Season by Season is available at Amazon.com and Amazon.ca.



Tuscan Bean Soup

This hearty, substantial soup improves with reheating, so it benefits from being made a day in advance. Reheat gently over low heat.




4 tbsp extra virgin olive oil, plus extra for drizzling

1 onion, chopped

2 carrots, sliced

1 leek, sliced

2 garlic cloves, chopped

14 ½oz (400g) can diced tomatoes

1 tbsp tomato paste

1 quart (1 liter) chicken stock

salt and freshly ground black pepper

15 ½oz (400g) can borlotti beans, navy beans, or cannellini beans, drained and rinsed

9oz (250g) baby spinach leaves or spring greens, shredded

8 slices ciabatta bread

grated Parmesan cheese, for sprinkling



  1. Heat the oil in a large saucepan and cook the onion, carrot, and leek over low heat for 10 minutes, or until softened but not colored. Add the garlic and cook for 1 minute. Add the tomatoes, tomato paste, and stock. Season to taste with salt and pepper.
  2. Mash half the beans with a fork and add to the pan. Bring to a boil, then lower the heat and simmer for 30 minutes. Add the remaining beans and spinach to the pan. Simmer for another 30 minutes.
  3. Toast the bread until golden, place 2 pieces in each soup bowl, and drizzle with olive oil. To serve, spoon the soup into the bowls, top with a sprinkling of Parmesan, and drizzle with a little more olive oil.

Recipe reprinted with permision from DK Publishing.

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