Tuscan Tomato Soup with Beans
4 servings
40 minutes
Tuscan tomato soup with beans is the essence of Italian home cooking, infused with the aromas of sunny Tuscany. Its roots trace back to traditional peasant recipes where simple yet rich ingredients create an amazingly deep flavor. Thick and warming, it combines the sweetness of tomatoes and the tenderness of cannellini beans, complemented by the aromas of garlic, celery, and fresh parsley. This soup is perfect for a cozy family dinner or a light lunch served with crusty bread or parmesan-topped ciabatta. With its rich taste and nutritional properties, it warms the soul and body, leaving a feeling of homey comfort and Italian hospitality.
1
Heat olive oil in a pot and add finely chopped onion and celery. Sauté for 7 minutes until soft. Add minced garlic and broth, bring to a boil, partially cover, reduce heat, and simmer for 15 minutes until vegetables are tender.
- Olive oil: 2 tablespoons
- Onion: 1 head
- Celery stalk: 2 pieces
- Garlic: 2 cloves
- Vegetable broth: 1 l
2
Drain the beans and rinse under cold water. Add to the soup along with the tomatoes. Season with salt and pepper, and add chopped parsley. Cook for another 5 minutes.
- Cannellini beans: 820 g
- Tomatoes in their own juice: 400 g
- Parsley: 0.5 bunch
- Salt: to taste
- Freshly ground black pepper: to taste
