{"id":19121,"date":"2026-03-11T07:10:16","date_gmt":"2026-03-11T07:10:16","guid":{"rendered":"https:\/\/gpbookstore.org\/articles\/uncategorized\/tuscan-white-bean-soup\/"},"modified":"2026-04-10T06:07:13","modified_gmt":"2026-04-10T06:07:13","slug":"tuscan-white-bean-soup","status":"publish","type":"post","link":"https:\/\/gpbookstore.org\/articles\/positive-living\/entertainment\/recipes\/soup\/tuscan-white-bean-soup\/","title":{"rendered":"Tuscan White Bean Soup"},"content":{"rendered":"<p>Fifteen years ago, I studied Italian cooking in Tuscany. A big-hearted grandmother named Adele taught me how to make this classic soup. She spoke only rapid-fire Italian. My Italian was so-so. We communicated through the universal language of food.<\/p>\n<p>I learned to create the perfect Tuscan bean soup in Signora Adele\u2019s small, cozy kitchen. Tuscany is proud of its cannellini beans, which are really humble white kidney beans. They have a creamy texture and make a wonderful hearty base for soup.<\/p>\n<p>The signora\u2019s secret was adding Parmesan cheese on top. Every Italian grandmother has her own special soup recipe. Nutrient dense, healthy (the beans\u2019 high fiber helps prevent spikes in blood sugar), delicious\u2026Signora Adele\u2019s soup is love in a bowl.<\/p>\n<h3 class=\"blue-lines\">Ingredients<\/h3>\n<table border=\"0\" cellpadding=\"1\" cellspacing=\"1\" style=\"width: 600px;\">\n<tbody>\n<tr>\n<td colspan=\"2\"><strong>Beans<\/strong><\/td>\n<\/tr>\n<tr>\n<td valign=\"top\" width=\"300\">2 c. soaked or canned cannellini or great northern white beans<\/td>\n<td valign=\"top\">2 sprigs fresh or \u00bc tsp. dried thyme<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">2 sprigs fresh or \u00bc tsp. dried rosemary<\/td>\n<td valign=\"top\">4 cloves garlic, smashed<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">\u00bc tsp. fresh or \u215b tsp. dried sage<\/td>\n<td valign=\"top\">\u00bd tsp. sea salt<\/td>\n<\/tr>\n<tr>\n<td colspan=\"2\"><strong>Soup<\/strong><\/td>\n<\/tr>\n<tr>\n<td valign=\"top\" width=\"300\">2 Tbsp. extra-virgin olive oil<\/td>\n<td valign=\"top\">\u00bc tsp. fresh or \u215b tsp. dried thyme<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1 \u00be c. yellow onion, finely chopped<\/td>\n<td valign=\"top\">\u215b tsp. fresh or pinch of dried sage<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1 \u00bd c. carrots, peeled and diced<\/td>\n<td valign=\"top\">\u215b tsp. fresh or pinch of dried oregano<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">1 \u00bd c. celery, diced<\/td>\n<td valign=\"top\">8 c. low-sodium chicken stock<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">Sea salt<\/td>\n<td valign=\"top\">Parmesan cheese<\/td>\n<\/tr>\n<tr>\n<td valign=\"top\">2 Tbsp. garlic, finely chopped<\/td>\n<td valign=\"top\"> <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h3 class=\"blue-lines\">Preparation<\/h3>\n<p>1. Rinse beans and place in a pot. Cover with 3 inches of water and add a sachet of rosemary, sage, thyme and garlic. Bring to boil then cook at low simmer 45 minutes to an hour.<\/p>\n<p>2. When beans are tender but still al dente, add salt to pot. Meanwhile, in large pot, heat olive oil over medium heat.<\/p>\n<p>3. Add onions and a pinch of salt. Saut\u00e9 until golden.<\/p>\n<p>4. Add carrots, celery and \u00bc teaspoon salt. Saut\u00e9 3 minutes.<\/p>\n<p>5. Add garlic, thyme, sage and oregano, and saut\u00e9 2 minutes.<\/p>\n<p>6. Add \u00bc cup of chicken stock. Allow liquid to evaporate. Add 6 cups more stock and drained beans. Simmer 20 minutes. Add more stock if necessary.<\/p>\n<p>7. You may add a squeeze of lemon juice or a final pinch of salt for taste. Serve with a sprinkle of Parmesan cheese.<\/p>\n<p><strong>Serves 6.<\/strong><\/p>\n<p><strong>Time-saving Tip<\/strong><br \/>\nIt\u2019s okay to use canned beans. Just give them a rinse, a squeeze of lemon and a pinch of salt to freshen them up.<\/p>\n<p><strong>Nutritional Info<\/strong><br \/>\nCalories: 410; Total fat: 10 g; Carbohydrates: 49 g; Protein: 19 g; Fiber: 16 g; Sodium: 449 mg<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fifteen years ago, I studied Italian cooking in Tuscany. A big-hearted grandmother named Adele taught me how to make this classic soup. She spoke only rapid-fire Italian. My Italian was so-so. We communicated through the universal language of food. I learned to create the perfect Tuscan bean soup in Signora Adele\u2019s small, cozy kitchen. Tuscany [&hellip;]<\/p>\n","protected":false},"author":125,"featured_media":28234,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ep_exclude_from_search":false,"footnotes":""},"categories":[348],"tags":[207,262,169],"ppma_author":[513],"class_list":["post-19121","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-soup","tag-cooking","tag-recipes","tag-winter"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.6 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Tuscan White Bean Soup - Guideposts Articles<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tuscan White Bean Soup\" \/>\n<meta property=\"og:description\" content=\"Fifteen years ago, I studied Italian cooking in Tuscany. 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