Tuscan Bean Soup
Tuscan Bean Soup
The famous Tuscan winter classic: white kidney beans simmered with tomatoes, garlic and fresh sage in olive oil until soupy and rich.
Prep: 10 minutes · Cook: 50 minutes
What Is Tuscan Bean Soup?
One of Tuscany's most famous winter dishes — a simple, rich soup of white kidney beans simmered with tomatoes, garlic and fresh sage in good olive oil.
Why Make Tuscan Bean Soup?
- A genuine Tuscan classic
- Five core ingredients, deep flavour
- Hearty, warming and naturally vegetarian
- Sage and garlic perfume the whole pot
- Traditionally served with sautéed sausages
Unico Products Used in This Recipe
Ingredients
- 796 mL white kidney beans (canned, drained)
- 6 tbsp extra virgin olive oil
- 3 cloves garlic (crushed)
- 3/4 cup fresh sage (diced)
- 398 mL diced tomatoes
- salt and pepper (freshly ground, to taste)
Instructions
- Drain the beans and dice the tomatoes.
- Heat the oil over medium heat, add the garlic and sage and sauté until fragrant.
- Add the tomatoes and simmer gently for 45 minutes.
- Add the beans, cover and cook on very low heat for 5 minutes.
- Season with salt and pepper; the finished dish should have the consistency of soup.
Cooking Tips
- Use a generous, fruity olive oil — it's a key ingredient
- Sauté the sage and garlic only until fragrant
- Simmer the tomatoes low and slow for sweetness
- Add the beans at the end so they hold their shape
- Serve with crusty bread or sautéed mild sausages
Frequently Asked Questions About Tuscan Bean Soup
-
1. What beans are traditional for Tuscan bean soup?
White beans — cannellini (white kidney) beans are the classic choice.
-
2. Can I use dried beans?
Yes — soak and cook them first; about 2 cups cooked replaces a 796 mL can.
-
3. How much sage should I use?
The recipe leans heavy on sage; a small handful of leaves gives a more typical balance — adjust to taste.
-
4. What do I serve with it?
Crusty bread, a drizzle of olive oil, or the traditional sautéed mildly spiced sausages.
-
5. How do I store leftovers?
Refrigerate up to 4 days — it's even better the next day; freeze up to 3 months.
Cooking Guides & Tips
- A Guide to Italian Beans: Cannellini, Romano, Chick Peas and Kidney A guide to the beans Italian cooking leans on — cannellini, romano, chick peas and kidney beans — and how to use them, canned or dried.
- How to Cook Dried Beans from Scratch How to soak and simmer dried beans for the best texture and flavour — plus a no-soak option for lentils.
- The Mediterranean Diet and the Italian Pantry How the Italian pantry fits the Mediterranean way of eating — olive oil, beans, tomatoes, fish and vegetables — and easy meals that follow it.
Tuscan Bean Soup Made Simple
Tuscan Bean Soup is rustic Italian comfort at its simplest — beans, tomato, sage and good oil. Unico diced tomatoes and a generous pour of olive oil make it sing.