Tuscan Bean Soup

Tuscan Bean Soup




Cannellini beans are a white kidney bean.


  1. In Dutch oven, heat oil over medium-high heat. Add onion, carrots, celery and garlic; saute until vegetables are softened (about 6-8 minutes). Stir in remaining ingredients except pasta and cheese. Bring to a boil; reduce heat and simmer 10 minutes. Add pasta and continue simmering 10 minutes longer. Spoon into soup bowls and top with shaved cheese.
  2. Tip: Leftover soup may be refrigerated up to 2 days or frozen up to 1 month. Reheat soup in the microwave or in a saucepan over medium heat until soup reaches 165 F.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.