Tuscan Bean Soup Recipe

How to Make Tuscan Bean Soup?


Serve: 8


  • 4 tablespoons olive oil

  • 2 celery sticks, chopped

  • 2 onions, chopped

  • 2 carrots, chopped

  • two 400g / 14 oz canned cannellini beans in water, drained

  • two 400g / 14 oz canned borlotti beans in water, drained

  • 2 thyme sprigs

  • 2 rosemary sprigs

  • 2 bay leaves

  • 1400ml / 6 cups stock

  • 280g / 10 oz cooked ham, shredded

  • 16 prosciutto slices, grilled, to garnish


  1. Preheat the oil in a large pan.

  2. Add in the celery, onions and carrots. Season with salt and pepper.

  3. Cook the vegetables over low heat for 20 minutes. Make sure the vegetables are softened but not colored.

  4. Add in the beans, thyme sprigs, rosemary sprigs, bay leaf and stock. Bring the mixture to a boil. Then simmer for 15 minutes.

  5. Lift out the sprigs and bay leaves. Whiz the soup using a stick blender until it becomes creamy.

  6. Add in the ham and continue to simmer for 5 minutes.

  7. Garnished with grilled prosciutto slices and serve immediately.

Nutrition per serving:

  • 250 kcalories, protein 18g, carbohydrate 27g, fat 7g, saturated fat <1g, fiber 7g, sugar 7g, salt 1.2g

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