Tuscany Bean Soup

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Unlike thicker bean soups, the beans on this one are cooked only until tender so that they remain distinct in the broth.”
2hrs 45mins
6 1/2 cups

Ingredients Nutrition


  1. Combine beans with water to cover by 2 inches in large saucepan and let stand overnight.
  2. Drain and rinse beans.
  3. Bring beans and 5 cups to a boil in saucepan.
  4. Reduce heat and simmer for 1 hour or until just tender.
  5. Drain.
  6. Melt butter in large saucepan in medium heat.
  7. Add celery, carrots, green onion, garlic, basil, salt and pepper.
  8. Cook for 5 minutes.
  9. Cover and reduce heat to low and cook 10-15 minutes until vegetables are tender.
  10. Add beans and vegetables broth to saucepan.
  11. Bring to a boil.
  12. Reduce heat to medium-low.
  13. Cover and simmer for 30 minutes.
  14. Serve with Parmesan and Parsley to each serving just before bringing it to the table.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a