Tuscan-style Bean Soup

Soup loaded with beans, carrots, potatoes and celery.

  • Servings: 6
  • Cook Time: 45 mins
  • Main Ingredient: Beans


  • 1/4 cup extra virgin olive oil
  • 1 medium baking potato
  • 1 medium onion ((about 3/4 cup))
  • 1 stalk celery ((about 1/2 cup))
  • 1 medium carrot ((about 1/2 cup))
  • 1 tsp. PolanerĀ® Chopped Garlic
  • 3 15.5 oz. cans Joan of ArcĀ® Butter Beans
  • 1 14.5 oz. can chicken broth
  • 1/2 tsp. dried sage (crushed)
  • 1/4 tsp. black pepper
  • 1 bunch escarole ((about 1/2 lb.))
  • Italian bread ((optional))


In 3-qt. saucepan over medium heat, in 2 Tbsp. oil, cook potato, onion, celery, carrot and garlic 10 to 15 minutes until onion is very tender but not browned. Stir in beans with liquid, broth, sage and pepper; heat to boiling. Reduce heat; cover and simmer 20 minutes or until potatoes are tender. With slotted spoon, remove about 1/2 cup vegetable-bean mixture to small bowl; set aside. Stir escarole into soup; simmer 5 minutes longer. Place reserved mixture in small food processor or blender; blend until fairly smooth ( for easier blending, a Tbsp. of broth from soup may be added). Stir puree into soup; heat through. Ladle soup into 6 bowls and drizzle each with 1 tsp. of the remaining oil. Sprinkle with coarsely ground black pepper, if desired. Serve with toasted Italian bread. Makes 6 servings.

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