Tested till perfect Tuscan Bean Soup
Tuscan Bean Soup
Photography by Jodi Pudge

Tuscan Bean Soup

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2010

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Cook time 25 minutes
  • Portion size 4 to 6


  • 1 tbsp 1tbspextra virgin olive oil, (approx)
  • 1 1large leekleeks, (white and light green parts only), diced
  • 1 1potatopotatoes, peeled and diced
  • 2 2cloves garlic, sliced
  • 4 cups 4cupsvegetable broth
  • 3 cups 3cupsshredded Savoy cabbage
  • 1 can (14 oz/398 mL) 1can (14 oz/398 mL)white kidney beanwhite kidney beans or mixed beans, drained
  • 1 tbsp 1tbspminced fresh oregano or fresh parsley, (approx)
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • grated parmesan cheese

Garlic Toasts:

  • 1/2 1/2baguettebaguettes
  • 2 tbsp 2tbspextra-virgin olive oil
  • 1 1large clove garliccloves of garlic, halved
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In Dutch oven, heat oil over medium-high heat; sauté leek, potato and garlic until softened, about 5 minutes.

Add broth and 2-1/2 cups (625 mL) water; bring to boil. Reduce heat, cover and simmer for 10 minutes.

Stir in cabbage, beans, oregano, salt and pepper; cook for 10 minutes. Transfer 1 cup (250 mL) to blender and purée; return to pot and heat through. Serve sprinkled with more of the olive oil and oregano, and Parmesan cheese.

Garlic Toasts: Meanwhile, cut baguette into 12 slices; brush with oil. Broil until golden. Rub with garlic.

Nutritional Information Per each of 6 servings: about

cal 221 pro 7g total fat 8g sat. fat 1g
carb 32g fibre 6g chol 0mg sodium 488mg
potassium 348mg

% RDI:

calcium 6 iron 13 vit A 4 vit C 18
folate 28
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