Yields: 6 Servings

Tuscan-style Bean Soup


  • 1/4 cup extra virgin olive oil, divided usage
  • 1 medium baking potatoes, unpeeled, cubed
  • 1 medium about 3/4 cup onion, chopped
  • 1 stalk about 1/2 cup celery, chopped
  • 1 medium about 1/2 cup carrot, diced
  • 1 teaspoon POLANER Chopped Garlic
  • 3 cans 15.5 oz each JOAN OF ARC Butter Beans, undrained
  • 1 can 14.5 oz chicken broth
  • 1/2 teaspoon crushed dried sage
  • 1/4 teaspoon black pepper
  • 1 bunch about 1/2 lb escarole, coarsely chopped
  • optional coarsely ground black pepper
  • optional Italian bread, toasted and sliced


In 3-qt saucepan over medium heat, in 2 tablespoons oil, cook potato, onion, celery, carrot and garlic 10 to 15 minutes until onion is very tender but not browned. Stir in beans with liquid, broth, sage and pepper; heat to boiling. Reduce heat; cover and simmer 20 minutes or until potatoes are tender. With slotted spoon, remove about 1/2 cup vegetable-bean mixture to small bowl; set aside. Stir escarole into soup; simmer 5 minutes longer. Place reserved mixture in small food processor or blender; blend until fairly smooth (for easier blending, a tablespoon of broth from soup may be added). Stir puree into soup; heat through. Ladle soup into 6 bowls and drizzle each with 1 teaspoon of the remaining oil. Sprinkle with coarsely ground black pepper, if desired. Serve with toasted Italian bread. Makes 6 servings.
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