Tuscan Peasant Soup

I was so hungry for some Tuscan soup as we had to cancel our trip to Italy due to the current travel restrictions.  I reviewed lots of recipes, evaluated what I had in the pantry, and created this amazing soup!  It was so good.  Before the first bowl was consumed my husband requested that I not freeze it all!  He was already anticipating eating it again the next day!  Now that’s a great dish!!


  • 1 Pound Cannellini Beans (Or Combination of Beans),
  • 1 Onion, Diced
  • 4 Medium Garlic Cloves, Unpeeled
  • 2 Bay Leafsimg_5898
  • 2 Tablespoons Olive Oil
  • 3 Cloves Of Garlic, Minced
  • 1 Small Onion, Finely Chopped
  • 2 Stalks Celery, Finely Chopped
  • 2 Carrots, Peeled And Finely Chopped
  • 3-4 Sprigs Fresh Thyme
  • 12 cups water or stock of choice
  • Salt & Pepper
  • Extra Virgin Olive Oil, And Cracked Black Pepper To Serve
  • Finely Chopped Fresh Herbs (Parsley)
  • 4 Ounces Pancetta  Cooked and Crumbled (You Can Use Bacon if desired)


  1. Heat the oil in the stock pot, and add the img_5901onions, garlic, celery, and carrots and cook until the onions are soft and translucent.
  2. Add the beans (drained), bay leafs, thyme sprigs, and 12 cups of water to the pot and bring to a boil, then reduce to a simmer, and cook for about an hour and a half, or until the beans are almost tender.  (I choose to use 1/2 chicken stock and 1/2 water with some bone broth with collagen for my optimal health)! Collagen Bone Broth
  3. Remove from the heat, remove the bay leaves,  and thyme sprigs.
  4. Blend a portion ~50% in blender and then return the pureed beans veggie mixture to the pot, and mix bringing back up to desired level of heat.
  5. Serve the soup in bowls, with a drizzle of the extra virgin olive oil, and sprinkling of cracked black pepper on each.
  6. Sprinkle a little fresh herbs just before serving.
  7. Top with Pancetta/Bacan crumbles if desired.


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