This Tuscan white bean soup recipe is outstanding for a few different reasons: it is flavorful, creamy, delicious and so comforting. Even your children will eat this delightful soup!
I’ve eaten this soup for many years, and I will admit that this soup looks different to the soup I ate as a child.
Why doesn’t it look the same?
I’ve experimented with this soup for years and during that time, the Tuscan white bean soup has evolved to this creamy, flavorful soup.
First off, my memory of the soup didn’t include fresh herbs. Secondly, I blend the ingredients before adding the farro. And thirdly, I’m not sure my grandmother or mom used farro. I think they used another grain. But I love farro!
I’m a big soup lover and Christopher has finally joined the soup parade! Here are some soups I have when I have different cravings:
They are all so delicious and should be tried!
Tips on making the Tuscan white bean soup:
- If you don’t have an immersion blender, please get one. There is nothing worse than transferring the contents of your pan to a blender, in batches, to process it to the right consistency. A good immersion blender goes for $50 – $100 and is so worth it, you’ll be wondering why you hadn’t gotten it before
- Use fresh herbs as it does make a difference, especially in this dish
- This dish usually uses borlotti beans (a.k.a cranberry beans and Roman beans), but since I can’t find them locally, good substitutions are Northern beans or Cannellini beans
- I recommend petite diced tomatoes but regular diced are also fine
- The farro grain comes in many different types (pearled, Italian, etc.) and you could use any of them. I just don’t recommend instant or precooked because I don’t like those textures.
How to make Tuscan White Bean Soup
Step One: Gather an onion, carrots and celery. Cut the onion and carrots in small chunks. Slice the celery and chop the slices
Step Two: Heat a Dutch oven or medium sized stock pan on medium and once it has heated, add 2 tablespoons of olive oil. Once that heats up, add the vegetables
Step Three: Sauté the vegetables for 8 minutes and then add 2 teaspoons garlic paste, 1 teaspoon salt and sauté for 2 minutes
Step Four: (#1 below) Gather the rest of the ingredients – washed farro*, fresh rosemary sprigs, sage leaves and petite diced tomatoes, Northern beans and chicken broth
*My practice is to put the farro (or any grain/bean I’m cooking) in a sieve and rinse in a bowl cold water, swishing my hands through whatever I’m washing; empty bowl of water and repeat, twice at minimum, three times is a charm.
Step Five: Add broth, rosemary, sage, tomatoes and beans. (#2 in photo above) First bring to a boil and lower to a simmer and continue to cook for 10 minutes
Step Six: Remove rosemary and sage but don’t stress if you can’t remove it all. (#3 above)
Step Seven: Use your immersion blender and blend until some of the ingredients have smoothed out but you still have some whole beans and carrots
Step Eight: Add farro and simmer for 30 – 35 minutes
Transfer Tuscan white bean soup into a serving bowl.
Ladle some soup into a few crocks and serve. I served this delicious soup with a salad.
Let’s look closer.
And the overhead shot of the Tuscan white bean soup.
It is one of our favorite bean soups! And I know it will be one of yours too if you try this Tuscan white bean soup recipe. The flavor is truly outstanding.
If you’ve tried this Tuscan white bean soup or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
This creamy and hearty soup is not only comforting but so delicious because of the blend of ingredients!
- 2 tablespoons olive oil (extra virgin)
- 1 medium onion (chopped)
- 2 medium carrots (chopped)
- 1 stalk celery (sliced and chopped)
- 1 sprig rosemary (1 - 2)
- 2 leaves sage (2 - 3)
- 2 teaspoons garlic paste (or 2 cloves, crushed)
- 1 teaspoon salt
- 3 cups chicken broth
- 14.5 ounces diced tomatoes (1 small can)
- 14 ounces Northern beans
- 1 cup farro (rinsed)
Heat a Dutch oven on medium and once that has heated, add oil
Once that has heated, add onion, carrots and celery and sauté for 8 minutes
Add garlic paste, salt and sauté for 2 more minutes
Add broth, diced tomatoes, beans, rosemary and sage and simmer for 10 minutes
Remove rosemary and sage and use an immersion blender and blend until some of the contents is smooth and some whole beans remain
Add farro and simmer for 30 - 35 minutes. Farro should be al dente but not overcooked
Either transfer to a serving bowl or ladle soup to some crocks