Tuscan Bean Soup

Cannellini beans are a white kidney bean.
Servings 11 cups
Prep Time


  • 2 tbsp olive oil
  • 1 cup diced onion
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 2 tsp Minced Garlic
  • 4 1/2 cups 1/3 less sodium chicken broth or vegetable broth
  • 4 (15 ounce) cans cannellini beans drained, rinsed
  • 1 cup minced parmacotta ham (optional)
  • 2 tsp chopped fresh rosemary
  • 1 tsp Kosher Salt
  • 1/4 tsp Black Pepper
  • 1 cup dry ditali pasta
  • freshly shaved Parmigiano-Reggiano cheese


  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.