Tuscan Style White Bean Soup

"Easy to make. Very tasty. I serve it with French Bread Crostini which I created that has a very cheesy toppping. Something I just whipped up one day from items I had in my pantry."
photo by breezermom photo by breezermom
photo by breezermom
photo by loof751 photo by loof751
Ready In:




  • Pour stock, tomatoes, and vegetables in stock pot and simmer for 25 minutes.
  • Cook pasta in boiling water for 8 minutes, drain.
  • Add cooked pasta to soup.
  • Add pesto and season to taste
  • Simmer 5 minutes.
  • Serve.

Questions & Replies

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  1. loof751
    This is a wonderful soup! I made two small changes: I rinsed and drained the beans, and I used chopped fresh tomatoes instead of canned. The basil pesto really made this soup, adding a rich flavor that was perfect with the beans and other veggies. Served with a caeser salad and pita chips, this was a terrific quick and easy meal - thanks for sharing this winner!
  2. ratherbeswimmin
    Wonderful soup. The pesto adds a lovely flavor element. Enjoyed with a slice of crusty homemade bread. The perfect lunch. Thanks and congrats on your Football Pool win.
  3. breezermom
    I really enjoyed this soup for lunch today! I made it exactly as posted, but I covered it as I simmered. I think that may have left me with more liquid. I didn't mind....it didn't affect the taste....just the pic! Thanks for sharing a delicious, easy to make soup.
  4. LifeIsGood
    Souper (hehe) soup! I used vegetable broth to make this vegetarian. I loved the addition of spinach and zucchini. The pesto gave it a boost of flavor, too. I might even add more pesto next time. Thanks for a great, healthy soup recipe.
  5. Deantini
    This soup is just wonderful! I added green onions and a good amount of garlic and used fresh tomatoes instead of canned. I skipped the zuccini. I loved the pesto flavour in this soup - it is definitely the one ingredient you do not want to leave out.


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