5 from 21 votes
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, 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.
Tuscan Bean Soup
Prep Time
25 mins
Cook Time
35 mins
Total Time
55 mins
 

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.

Course: Soup
Cuisine: American, Italian
Keyword: Beans, Soup, Tuscan
Servings: 8 People
Calories: 452 kcal
Author: Heidy McCallum
Ingredients
  • 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
Instructions
  1. Cook 1 pound of Italian sausage links till browned, remove from pan and place on platter to cool, slice into rounds.
  2. 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.
  3. Remove from heat source, ladle into soup bowls over cooked Ditalini pasta, and serve with warm crusty bread.
  4. Enjoy.