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Bean Soup From Tuscany















Low Cholesterol, Trans-fat Free, Low Sodium


2 cups white kidney beans, dried
dried, prefer cannellini
2 each red onion
10 each parsley leaves
fresh sprigs leaves
1 large celery
2 each garlic cloves
peeled and minced
1 tablespoon basil
1 teaspoon rosemary leaves
1 x salt
coarse grained
3 each tomatoes
1 ounce ham
1 ounce salt pork
¼ cup olive oil
8 teaspoons olive oil
1 x salt and black pepper
freshly ground, to taste
½ teaspoon thyme
1 small cabbage
8 slices bread, italian


Soak the beans overnight in cold water; rinse and drain.

Coarsely chop one onion, parsley, celery, garlic, basil and rosemary.

Place in stockpot. Add beans, coarse-grain salt to taste and 5 quarts of cold water.

Cover and bring to a boil over medium heat, then simmer for about 1½ hours.

Meanwhile, finely chop the remaining onion, chop up the tomatoes in a food processor and cut the ham and salt pork into small pieces.

Heat ¼ cup of the oil and lightly sauté the onion, ham and salt pork for about 10 minutes, then add the tomatoes.

Taste for salt and pepper and add the thyme or tarragon.

Simmer for about 10 minutes, then set aside.

Clean and wash the cabbage. Cut into ½-inch strips.

When the beans have finished cooking, remove about half the beans and vegetables with a slotted spoon and purée in a food processor.

Return the purée to the stockpot and add enough cold water to make about 4 quarts liquid and bring to a boil.

Add cabbage and simmer about 25 minutes, then add tomatoes and meat to the stockpot and simmer 5 minutes longer.

Toast the slices of bread and place in each individual soup bowl.

Ladle the soup over the bread and serve, adding a teaspoons of olive oil to each serving.

NOTE: Dried herbs may be substituted for fresh using ⅓ to ½ teaspoons dried for each tablespoons fresh, or to taste.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 200g (7.1 oz)
Amount per Serving
Calories 22377% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 130mg 5%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 8%
Sugars g
Protein 6g
Vitamin A 11% Vitamin C 24%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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