Tuscan bean soup recipe

By delicious. team

  1. Serves 4
  2. Takes 20 minutes to make, 40-45 minutes to cook
  3. Rating

This hearty vegetarian soup recipe makes enough for two batches. Save time and freeze ahead for next time.

tried and tested
Tuscan bean soup


  1. 2 tbsp olive oil
  2. 25g butter
  3. 2 large onions, roughly chopped
  4. 4 celery sticks, roughly chopped
  5. 3 large carrots, roughly chopped
  6. 3 garlic cloves, crushed
  7. 5 fresh thyme sprigs, leaves picked
  8. 4 fresh rosemary sprigs, leaves picked and chopped
  9. 1 tsp smoked paprika
  10. 2 x 400g tins chopped tomatoes
  11. 2 litres good quality vegetable ?stock, hot
  12. 400g tin cannellini beans, drained and rinsed
  13. 2 x 400g tins flageolet beans, drained and rinsed
  14. 1 small savoy cabbage, thick stem removed, finely sliced
  15. Green pesto and crusty bread to serve


  1. 1. In a large saucepan, heat the oil and butter, then add the onions and celery. Sauté gently for 5 minutes until softening, then add the carrots, garlic, herbs and paprika. Cook, stirring, for 10 minutes more until the carrots begin to soften.
  2. 2. Add the tomatoes and stock, bring to a simmer, then add the beans and cabbage. Simmer for 20 minutes until the vegetables are tender.
  3. 3. Pour half into freezer bags, cool, then seal and freeze for up to ?6 months. Defrost in the microwave, or put the frozen soup in the pan and reheat. Spoon the other half into 4 bowls, then serve with a dollop of pesto and crusty bread.

Nutritional info

Per serving: 248kcals, 10.1g fat (2.3g saturated), 11.9g protein, 25.4g carbs (8.4g sugars), 0.2g salt, 12g fibre

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