Tuscan Vegetable and Bean Soup is a favorite of the cold weather season. Hot, comforting, and packed with amazing flavor to make you smile on a chilly day. Who doesn’t love a hearty bowl of delicious warm soup this time of the year? Packed with hot Italian sausage, spicy capicola, cannellini beans, celery, carrots, peas, diced tomatoes, and even tiny pasta, in a warm, flavorful vegetable broth to fill your belly on a chilly day.
Florida’s weather has been up and down this winter/early spring. We went from freezing our hind ends off when it was dropping down to the 20’s here in Central Florida, to melting the next week when our temps soared 15-20 degrees higher than our average temps. Can you say crazy? Don’t get me wrong; I love our winters, and I’m not a massive fan of the sweltering heat may through October.
I decided I had better get in a big pot of one of my favorites, Tuscan Vegetable, and Bean Soup before we hit the warmer weather or my better half will catch an attitude if I make it during the warmer months. He will not even look at soup once it hits about 74 and above. Trust me on this one, friends. Just out of curiosity, do you eat soup all year round or only in the cold weather?
Soup is one of those versatile menu items that pretty much anyone can toss together quickly for lunch or dinner. Soup is forgiving; soup also doesn’t judge you when you are under the weather. Soup tries to comfort you on those days; soup even doesn’t mind if you’re in your pajamas because your too cold or lazy to get dressed on a cold day. That’s why I love soup.
Looking at all those fabulous ingredients in that bowl, I could go for another bowl of this incredible Tuscan Vegetable and Bean Soup, could you? Just imagine having some oven-hot fresh-baked crusty Italian bread to mop up the broth. Oh my, how deliciously tempting, isn’t it? What are you waiting for? Check your pantry and fridge to see if you have the ingredients needed to get started.
Ingredients needed
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One pound of cooked hot Italian sausage links cooked and sliced
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Two tablespoons extra-virgin olive oil
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Two ounces deli-sliced hot capicola chopped
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One yellow onion, chopped
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Five cloves garlic, finely chopped
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Two carrots halved lengthwise and thinly sliced
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Two stalks celery, thinly sliced
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Two carrots, thinly sliced
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Two 15-ounce can of organic cannellini beans
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Two 15-ounce can organic diced tomatoes
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One cup of organic frozen peas
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Three cups low sodium vegetable broth
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Three tablespoons grated Parmesan cheese
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1/4 of a cup chopped flat-leaf parsley
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Two tablespoons chopped fresh basil
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Kosher salt
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Freshly ground pepper
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2 cups of cooked Ditalini pasta- al dente
Frequently asked questions
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Can I use mild Italian sausage instead of hot Italian sausage? If you prefer the mild by all means, feel free to use it in the recipe for Tuscan Bean Soup.
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What is Hot Capicola ham? Capicola is deli meat used in most Italian Hoagie or Italian Subs. It is made from the pork shoulder butt that has been soaked in brine then cooked. Capicola is usually seasoned with hot pepper flakes, salt, and garlic. It has a marbled appearance and a savory bold, rich flavor.
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I don’t have yellow onions can I use Vidalia onions or another type of onion instead? I would not use a sweet onion such as Vidalia in the recipe. I would suggest a white onion instead as believe it or not; it does change the flavor of the soup drastically.
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Can I use chicken broth instead of vegetable broth? Vegetable broth is a preferred ingredient in this recipe. Still, if desired, you can make subtle changes if necessary; however, it does change the integrity of this recipe and the taste of the soup.
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I do not have fresh parsley or fresh basil; what can I do? Fresh parsley is recommended over dried parsley due to the drastic differences in taste. However, dried basil can be used in place of fresh basil if need be.
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What is Ditalini Pasta? Ditalini pasta is a type of pasta that is shaped like tiny tubes. The translation from the Italian language to English is *small thimbles*. It has been described as thimble-sized or as a very short macaroni. Ditalini pasta can be used in Pasta e Fagioli, Minestrone, or any other classic Italian-American pasta soup.
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How long can I store the Tuscan bean soup in the refrigerator? If stored in an air-tight container, the soup will safely last 3-4 days in a fridge.
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Can I freeze this soup recipe? Absolutely! You can safely store the soup in a freezer-safe air-tight container for 1-2 months.
Hot, comforting, and packed with amazing flavor to make you smile on a chilly day. Packed with hot Italian sausage, hot capicola, cannellini beans, celery, carrots, peas, diced tomatoes, and even tiny pasta, in a warm flavorful vegetable broth to fill your belly on a chilly day.
- 1 pound of cooked hot Italian sausage links cooked and sliced
- 2 tablespoons extra-virgin olive oil
- 2 ounces deli-sliced hot capicola chopped
- 1 yellow onion chopped
- 5 cloves garlic finely chopped
- 2 carrots halved lengthwise and thinly sliced
- 2 stalks celery thinly sliced
- 2 carrots thinly sliced
- 2 15- ounce can of cannellini beans
- 2 15- ounce can organic diced tomatoes
- 1 cup organic frozen peas
- 3 cups low sodium vegetable broth
- 3 tablespoons grated Parmesan cheese
- 1/4 of cup chopped flat leaf parsley
- 2 tablespoons chopped fresh basil
- Kosher salt
- Freshly ground pepper
- 2 cups of cooked Ditalini- al dente
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Cook 1 pound of Italian sausage links till browned, remove from pan and place on platter to cool, slice into rounds.
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Heat 2 tablespoon olive oil in a large heavy-bottomed pot over medium-high heat. Add the capicola, red onion and minced garlic. Cook, stirring, until the onion softens, about 2 minutes. Add the carrots and celery. Cook, stirring, until slightly softened, about 5 minutes. Add the hot Italian sausage, cannellini beans, tomatoes, peas, 3 cups vegetable broth, the Parmesan,1/4 of cup chopped flat leaf parsley, 2 tablespoons chopped fresh basil, 1/2 teaspoon kosher salt, and a few grinds of pepper. Bring to a simmer, then cover and cook until the vegetables are tender, 15 to 20 minutes.
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Remove from heat source, ladle into soup bowls over cooked Ditalini pasta, and serve with warm crusty bread.
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Enjoy.
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This soup looks wonderful, do you think I can use another pasta though? Would it change the cook time? I was thinking macaroni noodles instead.
Thank you!
Man this looks good. Did you use hot sausage or mild? I think it would be good with the hot.
Thank you, Sam, I say use what you prefer. I really think it would kick up the soup a notch as well.
Looks so comforting and delicious! This is a great addition to the dinner menu!
Another delicious soup recipe! I can’t wait to try this tuscan veggie soup. Yum!
Thank you, so glad to hear you enjoyed the recipe, Merideth!
Ohh this looks so packed with flavors and textures. It is loaded. And beautiful pictures.
Thank you so much for stopping by Sonal!
I pinned this immediately. This is just the kind of soup we all love. Can’t wait to try it.
Thank you, I hope you enjoy it as much as we do!
Thank you for the Pin Jere!
The perfect comfort food ! Love all the flavors combined in your soup recipe and looks hearty and filling !
Hi, Linda, yes it definitely a filling meal and trust me you will love it.
This is right up my street, looks amazingly comforting!
Thank you, soup is just a wonderful thing if made right. I hope you try it.
This looks like such a delicious and comforting meal – any time of the year! We love soup and this is so close to the real deal. Pinned.
Thank you so much! I appreciate the comments and sharing
Yay for soup season! I love it too, and am always on the lookout for new recipes. Thank you for the Tuscan Vegetable and Bean Soup recipe.
Thanks, Pam so happy you enjoyed the recipe. Let me know how you like it if you get a chance to make it soon.
Woah! What a yummy bowl of Tuscan Vegetable and Bean Soup deliciousness! I will have to make this for my boyfriend! He LOVES beans! YUM!
Hey there, Jess, thanks for stopping by- let me know how he likes it.
This Tuscan Vegetable and Bean Soup looks delicious! I make soup all year round and this one here had me at Tuscan! 🙂
Thank you, Cathy, I love eating soup all yearlong too–my husband only does the cold months
This Tuscan Vegetable and Bean Soup is a perfect fall soup! Love all the flavors
Thank you, Noelle, Fall is right around the corner too! I can’t wait!
This Tuscan Vegetable and Bean Soup is my go-to meal when the weather starts to turn cool! We love it!
Thank you, Suzy, so glad you enjoy it!
Love this Tuscan Vegetable and Bean soup recipe! It was so easy and had so much flavor. I will be making this again for sure!
Thank you, Kim. I appreciate the awesome feedback on the soup recipe.
Have a wonderful day.
H
The flavors in this hearty Tuscan Vegetable and Bean soup are so perfect for this time of year. Delicious!
Good afternoon, Deanne! Thank you so much for stopping by and sharing positive vibes on the recipe.
Love the look of this Tuscan Vegetable and Bean Soup recipe. I am watching what I eat in January and this looks perfect for that. I Can’t wait to make it!
Good afternoon, Safria! Thank you for stopping by and good luck getting back on track. Happy New year!
I love how fully loaded with beans and sausage this soup is! Definitely what I want on a cold, dreary day to warm up. This Tuscan Vegetable and Bean Soup Looks fantastic!
Thank you, so much, Demeter. I appreciate the wonderful comment on the Tuscan Bean Soup.
I hope you enjoy it!
H
This is a terrific Tuscan Vegetable and Bean Soup – I have made it just like the recipe listed, and also made it with whatever vegetables I’ve had on hand. It comes out excellent every time!
Hey there, Ms. Jenn. Always great to hear positive comments on a blog post. I am thrilled to hear you enjoyed the recipe.
H