When I’m in the mood for a hearty soup, Tuscan bean soup is one I like to make. It’s full of beans, vegetables, and herbs, and you can add pancetta if you want a little extra flavour. I like that you can make a big pot without needing anything fancy, and it makes great leftovers, too.

We usually have it with homemade sourdough bread. The kids enjoy dipping their bread into the soup, and it’s an easy meal to pack into their school lunches.

A Hearty Soup with Simple Ingredients

One of the things I like about this soup is how much you can fit into one pot. Cannellini beans, chickpeas, tomatoes, carrots, celery, onions, and leafy greens all go into the mix. The vegetables soften as the soup simmers, and the beans make it hearty enough to serve as a meal.

It’s also a good way to get more beans and vegetables into your meals. Beans provide plant-based protein, fibre, and minerals such as iron and magnesium. The vegetables add their own mix of vitamins, minerals, and other beneficial plant compounds. I usually add kale or spinach, depending on what I have in the fridge. You can also leave out the pancetta to make the soup vegetarian, using vegetable broth instead of chicken broth.

What You’ll Need

The ingredients are pretty straightforward. I use cannellini beans as the base, along with chickpeas, vegetables, canned tomatoes, broth, and a few herbs. Pancetta is optional, but I like the extra flavour it gives the soup.

Beans (Cannellini or Borlotti): Beans are a powerhouse of nutrition, offering a range of health benefits:

• Rich in Fibre: High fibre content aids digestion, helps maintain a healthy gut, and can contribute to lower cholesterol levels.
• Excellent Source of Plant-Based Protein: Ideal for vegetarians and vegans, providing a substantial protein source necessary for muscle repair and growth.
• Low in Fat: Beans are low in saturated fats, making them heart-healthy and suitable for those watching their fat intake.
• Packed with Minerals: They contain essential minerals such as iron, magnesium, and folate, crucial for various bodily functions.

Tomatoes: Tomatoes are known for their vibrant colour and numerous health benefits:

• High in Antioxidants: Rich in lycopene, an antioxidant that may help reduce the risk of certain cancers and promote heart health.
• Vitamins and Minerals: A good source of vitamins C, K, potassium, and folate, which support immune function, bone health, and red blood cell formation.
• Hydration and Skin Health: With a high water content, tomatoes contribute to hydration and contain compounds that may protect the skin from sun damage.

Carrots: Carrots add both sweetness and nutritional value to the soup:

• Beta-Carotene: Rich in this antioxidant, which the body converts into vitamin A, crucial for eye health, immune function, and skin health.
• Fibre: Provides dietary fibre that aids digestion and promotes a feeling of fullness, potentially aiding in weight management.
• Antioxidants and Minerals: Contains antioxidants like vitamin C and minerals like potassium, benefiting overall health and wellness.

Celery: Celery brings its unique flavour and health benefits to the soup:

• Hydration: Composed mainly of water, celery contributes to overall hydration, essential for bodily functions.
• Antioxidants: Contains flavonoids, antioxidants that help fight inflammation and oxidative stress in the body.
• Vitamins and Minerals: Provides vitamins A, K, and folate, along with minerals like potassium, which aids in regulating blood pressure.

Onions: Onions offer more than just flavour to the soup; they bring health benefits too:

• Quercetin: Rich in this antioxidant compound that has anti-inflammatory properties and may help combat oxidative stress.
• Sulfur Compounds: Contains sulfur compounds that may have beneficial effects on heart health and immunity.
• Prebiotic Properties: Onions are a prebiotic food, supporting the growth of beneficial gut bacteria, which is essential for digestive health.

Kale: Kale is a nutrient-dense leafy green that enhances the soup’s nutritional profile:

• Nutrient Powerhouse: Packed with vitamins A, C, and K, along with calcium and antioxidants, supporting bone health, immunity, and reducing inflammation.
• High in Fibre: Offers dietary fibre for digestive health and satiety, aiding in weight management.
• Detoxification Support: Contains compounds that aid in the body’s detoxification processes, promoting overall wellness.

Chickpeas: Chickpeas, also known as garbanzo beans, bring their own set of health benefits to the soup:

• Protein-Rich: Like other legumes, chickpeas are an excellent source of plant-based protein, aiding in muscle repair, growth, and overall body function.
• High in Fibre: Aids digestion, supports gut health, and helps maintain a feeling of fullness, potentially assisting in weight management and reducing cholesterol levels.
• Packed with Vitamins and Minerals: Rich in folate, iron, phosphorus, and manganese, contributing to various bodily functions such as red blood cell formation, bone health, and energy production.
• Antioxidants: Contains antioxidants like flavonoids and polyphenols that may help reduce inflammation and lower the risk of chronic diseases.

Tuscan Bean Soup

Ingredients

• 1 cup dried cannellini beans, or 2 cans, drained and rinsed
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 100–150 g (3.5–5 oz) pancetta, diced (optional)
• 1 can chickpeas, drained and rinsed
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable or chicken broth
• 2 cups chopped kale or spinach
• 1 small zucchini, chopped (optional)
• 1 teaspoon dried thyme
• 2 teaspoons Italian seasoning
• Salt and pepper to taste
• Grated Parmesan cheese, for serving (optional)
• Crusty bread, for serving (optional)

How to Make Tuscan Bean Soup on the Stovetop

If you’re using dried beans:

1. Rinse the cannellini beans and soak them in water overnight.
2. Drain and rinse the beans, then place them in a pot and cover with fresh water.
3. Bring to a boil, then lower the heat and simmer for about 1–1½ hours, or until tender. Drain and set aside.

For the soup:

1. Heat the olive oil in a large pot over medium heat. Add the pancetta, if using, and cook for about 5–7 minutes until it starts to brown.
2. Add the onion, carrots, and celery. Cook for another 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
3. Stir in the garlic and cook for another minute.
4. Add the diced tomatoes, broth, cannellini beans, and chickpeas. Stir in the thyme, Italian seasoning, salt, and pepper.
5. Bring the soup to a boil, then reduce the heat and let it simmer for 20–25 minutes.
6. Add the kale or spinach and cook for another 5–10 minutes, until the greens have wilted and softened.
7. Taste and adjust the seasoning before serving.

Ladle into bowls and add some grated Parmesan if you like. We usually have ours with a slice of homemade sourdough bread.

A little tip: If you’re using canned beans, you can skip the soaking and cooking steps and get straight to making the soup. It saves quite a bit of time.

Making It in the Thermomix

If you prefer using a Thermomix, you can make this soup that way, too. The method below uses canned beans to keep things simple.

Ingredients

Use the same ingredients listed above, with these adjustments:

• Use canned cannellini beans and chickpeas, drained and rinsed.
• Leave out the dried-bean preparation steps.

Instructions

1. Place the onion and garlic in the Thermomix mixing bowl. Chop for 3 seconds at speed 5. Scrape down the sides of the bowl.
2. Add the olive oil and pancetta, if using. Cook for 5–6 minutes at Varoma temperature, speed 1, until the pancetta begins to brown.
3. Add the celery, carrots, zucchini (if using), diced tomatoes, chickpeas, cannellini beans, broth, thyme, Italian seasoning, salt, and pepper.
4. Cook for 20 minutes at 100°C, reverse, speed 1.
5. Add the chopped kale or spinach and cook for another 5–10 minutes at 100°C, reverse, soft stir, until the greens are tender.
6. Taste and adjust the seasoning, then serve with Parmesan and crusty bread if desired.

Cooking times may vary depending on your Thermomix model and how soft you like your vegetables.

Make It Your Own

This soup is easy to adjust depending on what you have at home. You can leave out the pancetta, swap kale for spinach, or add other vegetables that need using up. If you prefer a thicker soup, mash a few of the beans against the side of the pot and stir them back in. I also find that the leftovers are great the next day. The soup thickens as it sits, so you may need to add a little broth or water when reheating it.

For our family, it’s an easy way to make a big pot of soup that we can enjoy for dinner and pack up for lunch the next day. Add some homemade sourdough bread, and that’s usually all we need.