Tuscan White Bean Soup

Tuscan White Bean Soup

This is soooo good on a cold winter night!


  • 1 Pound Navy beans, soaked overnight, drained and rinsed
  • 4-6 ounces diced cooked ham
  • 2 cups diced onion
  • 2 cups diced celery
  • 2 cups diced carrots
  • 2 tablespoons minced garlic
  • 2 teaspoons dried rosemary
  • 32 ounce container of chicken stock
  • 28 ounces whole tomatoes, undrained
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Grated Parmesan cheese
  • ¼ cup olive oil
  • 2 bay leaves
  • 5 ounces of fresh spinach


In a Dutch oven, heat the olive oil. Add the onions, celery, carrots, ham, rosemary and garlic. Saute until the veggies are soft-about 15 minutes. Stir in the beans, tomatoes, chicken stock, salt, pepper, and bay leaves. Simmer until the beans are done, about 2 hours. Add in the spinach and cook for another 15 minutes. Serve in bowls and sprinkle with Parmesan cheese.



Prep Time

Cooking Time