I’ve made this soup for my family a few times and have found that I have to double the batch if I want any leftovers. It’s the best Tuscan bean soup on a cold evening. I’ve also modified it a bit each time, and I think it gets better and better. So if you, too, would like a touch of Tuscany, here are the ingredients, and then I’ll explain a little about how to put it all together.

The simple ingredients you’ll need:

• 1 cup of cannellini beans soaked overnight or 2 (14 ounces) cans, drained and rinsed
• 3 tablespoons of olive oil
• 1 pound mild to spicy ground Italian sausage
• 1/2 pound of pancetta, or sometimes I substitute thick bacon
• 1 cup diced carrots
• 1 cup diced celery
• 2 cups diced yellow onion
• 4 cloves of garlic thinly sliced, not minced
• 1 (14 ounces) can of diced tomatoes, or many times I’ll dice fresh, juicy tomatoes from the garden. For a single batch, I have used 3 medium-sized ripe tomatoes
• 1 (14 ounces) can of chickpeas, drained and rinsed
• 2 quarts of chicken stock
• 1 sprig oregano (or one teaspoon dried)
• 2-3 sprigs of fresh thyme and rosemary (you can substitute a tablespoon of dried if you don’t want to purchase fresh herbs)
• 1 bay leaf
• 1 teaspoon crushed red pepper flakes
• a small bunch of kale stems removed and chopped
• Parmigiano-Reggiano, grated
• Salt and black pepper to taste

On a cold evening, this soup will warm you up.

This is how to put it all together

NOTE: If you are using canned beans, you can skip this step and move on to the next step. If you’re using dried beans, place the beans in a medium-sized pot, cover with water and bring to a boil. Turn down the heat and simmer for about 1 hour or until the beans are tender.

In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the pancetta or bacon until just crispy. It usually takes about 3-5 minutes on my stove. Remove the bacon and place on a paper towel until you add them a bit later.

Next, add the Italian sausage to the pot and brown. Once browned, add the pancetta or bacon back to the pot and the carrots, celery, and onion and sauté for 3-5 minutes. Add the diced tomatoes, beans, chickpeas, and chicken broth. If you are using fresh herbs, you can tie them into a bundle with kitchen string, making them easier to pull out of the soup before serving. Add the herbs to the pot. Add the crushed red pepper and salt and pepper to taste.

Cook for 20 to 30 minutes, then add the kale. Continue cooking until the beans are tender.
Just before serving, grate fresh Parmigiano-Reggiano on top and serve warm slices of toast or fresh-baked breadsticks.

This is also great heated the next day. In fact, some times I like soup after it’s had time to sit overnight.

Check out more great soup recipes here.

Enjoy!