Tuscan Bean Soup

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READY IN: 4hrs 30mins
Recipe by Salt in SF

From ATK

Ingredients Nutrition


  1. Brine the beans in the water & salt, overnight (8 to 24 hrs).
  2. Reder the pancetta in the oil, till brown and crisp.
  3. Add vegetables, saute till soft.
  4. Smash garlic, add to pot.
  5. Rinse the beans, add to pot.
  6. Add stock, water & bay leaves, bring to a simmer.
  7. Put in oven at 250 deg for 1 hour (or the slow cooker).
  8. add Kale & diced tomatoes (rinsed) after the soup is cooked add rosemary for 15 minutes (off heat) then remove.
  9. Simmer for another 30 minutes till the beans are done.

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