Tuscany Bean Soup

Tuscany Bean Soup: Main Image

Quick Facts

Servings: 6
Smooth, creamy white beans make this a flavorful yet hearty soup. Use good quality canned white beans and serve with a salad and Italian bread.


  • 2 Tbs olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 3 cups canned tomatoes (1 28-ounce can)
  • 6 cups canned white beans (3 15-ounce cans), undrained
  • 5 cups water
  • 1/2 tsp salt (sea salt if on a corn-free diet*)
  • Freshly ground pepper, to taste
  • 1 cup pasta shells, or other small pasta shape
  • 1/4 cup fresh basil leaves, coarsely chopped


  • Heat olive oil in a large soup pot and sauté onions, celery, and garlic until tender.
  • Add the canned tomatoes and cook over medium heat, breaking up the tomatoes with a spoon, so they are in small pieces.
  • Cover and cook for about 20 minutes, covered, stirring occasionally.
  • Add the canned beans with their liquid, the water, salt, and pepper, and cook over medium heat for another 20 minutes, until the beans are soft and begin to break apart.
  • Add the pasta to the soup, and cook for another 5–10 minutes until the pasta is cooked through.
  • Ladle into bowls and top with the basil leaves as a flavorful garnish.

* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.

Nutrition Facts

Calories 383
  Calories from Fat 49 (13%)
(9%)Total Fat 6g
(4%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
(0%)Cholesterol 0mg
(27%)Sodium 649mg
(37%)Potassium 1301mg
Total Carbohydrate 65g
(53%)Dietary Fiber 13g
Sugars 3g
Sugar Alcohols 0g
(42%)Protein 21g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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