Victoria’s Tuscan Soup

Tuscan Soup


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]

Victoria’s Tuscan Soup

Winter time is such a great time for hearty soups. When I go to the specialty markets on Arthur Avenue I love to pick up dried beans to store away in the pantry for just that perfect weekend day that calls for a nice hearty soup. This is my Tuscan soup that is delicious. Make sure not to over-salt it as the ham will take care of adding the salt to the soup.


15 Ounces Dried Large Italian Beans Soaked Overnight

1 Chopped Onion

1 Chopped Carrot

5 Tablespoons Olive Oil

8 Cloves Chopped Garlic

32 Ounces Chopped Ham

15 Ounces Chicken Broth

10 Ounces Crushed Cherry Tomatoes

20 Ounces Water

1 Teaspoon Freshly Ground Pepper

In a large saucepan, sauté the onions, garlic and carrot in the olive oil until tender. Add the chicken broth, water, soaked beans, pepper, cherry tomatoes and ham. Bring to a boil and boil for 10 minutes. Reduce the heat and simmer for 4 hours until the beans are tender. You may have to add more water depending how much your soup has cooked down. You may need to adjust your cooking time. The beans will be your guide. If you don’t have all day to cook this soup then go for the canned beans. I think the dried beans taste best however. Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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