Tuscan Bean Soup for the Soul

Joseph Daddario, Staff Photographer

Photo by Joseph Daddario


This is one of my favorite soup recipes. This is a soup that allows you to throw in any vegetable you have and just let it simmer for a couple of hours resulting in a delicious homemade soup. If you need a hearty soup for the fall season, this is the soup for you!

Tuscan Beans with Rosemary

1 Tablespoon olive oil
3 Ounces pancetta, chopped
1 Large red onion
4 Cloves garlic, minced
2 Sprigs rosemary
¼ Cup whole parsley leaves
½ Teaspoon salt
½ Teaspoon pepper
1 28-Ounce can tomatoes
2 19-Ounce cans white kidney beans or cannelloni beans

Optional: ½-1 lb Ditalini pasta

In a skillet over medium-high heat, brown the pancetta and onion. Add garlic, rosemary, parsley, salt and pepper. Sauté for 1 minute. Stir in tomatoes and bring to a boil. Break up tomatoes. Cook for two minutes. Meanwhile, add beans to slow cooker. Pour tomato mixture over beans; stir well. Add ½ cup water. (This is where you can add the pasta) Put cover on. Cook for 8-10 hours or on high for 4-5. Serve in a bowl. Add parmesan cheese if desired.