Tuscan Bean Soup

Cook, Mains, Recipes, Soups, Sunday Supper

A perfect fall dish, this hearty soup is both light and comforting, with garnishes of crisp pancetta and Parmesan curls adding the perfect amount of texture and saltiness. Stir in the arugula or spinach just before serving to release their earthy flavors.

 

Tuscan Bean Soup

 

1 cup (7 oz./220 g.) dried cranberry beans, picked over and rinsed

3 Tbs. olive oil

1 large onion, finely chopped

3 carrots, peeled, halved lengthwise and cut into chunks

2 stalks celery, finely chopped

6 cloves garlic, sliced

6 cups (48 fl. oz./1.5 l.) vegetable or chicken stock, homemade or purchased

2 sprigs fresh oregano

1 cup (7 oz./220 g.) farro, rinsed

1 can (15 oz./470 g.) diced tomatoes, drained

2 tsp. balsamic vinegar

Salt and freshly ground pepper

6 oz. (185 g.) thickly sliced pancetta, chopped

1 1/2 cups (1 1/2 oz./45 g.) baby spinach or arugula

Shredded Parmesan cheese for serving

 

In a large bowl, combine the beans with water to cover by 2 inches (5 cm.) and let soak overnight. Drain well.

 

In a large, heavy fry pan over medium-high heat, warm 2 tablespoons of the oil. Add the onion, carrots and celery and saute until beginning to brown, 5 to 6 minutes. Add the garlic and cook for 1 minute more. Pour in 1 cup (8 fl. oz./250 ml.) of the stock and stir to dislodge any browned bits on the pan bottom. Transfer the contents of the pan to a slow cooker. Stir in the drained beans, the remaining 5 cups (40 fl. oz./1.25 l.) stock and the oregano. Cover and cook on the low setting for 4 hours.

 

Stir in the farro, tomatoes, vinegar, 1/2 teaspoon salt and several grinds of pepper, re-cover and cook for 2 hours more. The beans should be tender but not mushy and the farro should be tender but still slightly firm.

 

About 5 minutes before the soup is ready, in a heavy fry pan over medium heat, warm the remaining 1 tablespoon oil and add the pancetta. Saute, stirring frequently, until the pancetta is crisp and golden, about 4 minutes. Using a slotted spoon, transfer to paper towels to drain.

 

Remove and discard the oregano sprigs from the soup. Ladle the soup into warm, shallow bowls. Top each serving with some of the spinach. Garnish with the Parmesan and pancetta and serve at once. Serves 4 to 6.

12 comments about “Tuscan Bean Soup

  1. Jeri Bitney

    I hope that you someday make it possible to pin things on Pinterest. It will garner even more traffic for your site, and make it easier for those of us with iPads to save your recipes someplace.

    Reply
  2. Gabriela

    Jeri, search for pins from blog.williams-sonoma.com and your wish comes true!

    Reply
  3. Olivia Ware

    Sheila, unfortunately we can’t provide nutritional information for our recipes at this time, though we hope to do so in the future. I would recommend using a recipe calculator like this one: http://sparkrecipes.com/

    You can enter the quantity of each ingredient the recipe calls for and it will calculate the nutritional info for you.

    Reply
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  5. Sharon

    For those of us who don’t have a slow cooker or can’t afford one, could you possibly suggest a standard pot method of making this? It looks delicious. Thanks!

    Reply
  6. Ellen

    What are cranberry beans? I’ve never heard of them nor have I seen them in a store here in TX. What is a substitute?

    Reply
    1. Williams-Sonoma

      Hi Ellen, cranberry beans are a variety of shell bean, which are removed from the pod before cooking and eating. You can use dried pinto beans or red kidney beans instead of the cranberry beans.

      Reply
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