Photo: Dasha Wright Photo by: Photo: Dasha Wright

Tuscan Bean Soup

Real Simple JUNE 2004

  • Yield: Serves 4
  • Prep time:10 Minutes
  • Other:30 Minutes


  • 2 tablespoons olive oil
  • 2 garlic cloves, thinly sliced
  • 1 leek, trimmed and thinly sliced (white and light green parts only)
  • 1/2 teaspoon kosher salt
  • 1 large carrot, cut into 1/2-inch pieces (1 cup)
  • 2 celery stalk, thinly sliced (1 cup)
  • 1 small zucchini (halved lengthwise and sliced)
  • 2 14-ounce cans cannellini beans (drained and rinsed)
  • 6 cups chicken broth
  • 2 pork cutlets
  • salt and freshly ground pepper to taste


Heat olive oil in a large saucepan over medium heat. Add garlic, leek, and salt. Cook, stirring occasionally, for 3 minutes. Add carrot, celery, zucchini, cannellini beans, and cups chicken broth. Simmer, covered, until the vegetables are tender, about 15 minutes. Add shredded pork cutlets and cook 5 minutes more. Season to taste with more salt and freshly ground pepper.

Nutritional Information

Amount per serving
  • Calcium: 191mg
  • Calories: 405
  • Calories from fat: 0%
  • Carbohydrate: 46g
  • Cholesterol: 38mg
  • Fat: 12g
  • Fiber: 11g
  • Iron: 7mg
  • Protein: 29mg
  • Saturated fat: 3g
  • Sodium: 942mg

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Tuscan Bean Soup recipe