Tuscan Beans

Notes: Instead of cannellinis, you can use Great Northern beans.

Yield: Makes about 9 cups
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 347
  • Calories from fat: 12%
  • Protein: 28g
  • Fat: 4.6g
  • Saturated fat: 1.1g
  • Carbohydrate: 51g
  • Fiber: 31g
  • Sodium: 424mg
  • Cholesterol: 15mg


  • 1 1/2 pounds dried cannellini (white) beans
  • 6 ounces thin-sliced prosciutto
  • 3/4 cup chopped carrot
  • 3/4 cup chopped celery
  • 3/4 cup chopped onion
  • 1 clove garlic, minced or pressed
  • 2 teaspoons olive oil
  • 1 1/2 tablespoons fresh rosemary leaves, minced
  • About 6 cups fat-skimmed chicken broth
  • 2 Roma tomatoes (about 6 oz. total), rinsed, cored, and chopped
  • Salt


  1. 1. Sort beans and discard debris. Rinse and drain beans.
  2. 2. Finely chop prosciutto.
  3. 3. In a 5- to 6-quart pan over high heat, stir carrot, celery, onion, and garlic in oil until onion is limp, about 4 minutes. Add prosciutto and stir just until mixture is lightly browned, 2 to 3 minutes.
  4. 4. Add beans, rosemary, 6 cups broth, 2 cups water, and tomatoes; bring to a boil. Cover, reduce heat, and simmer until beans are tender to bite, 2 to 2 1/2 hours; stir occasionally.
  5. 5. Purée 1 cup beans in a food processor or blender, then stir into beans. Add broth if beans are too thick. If making ahead, cool, cover, and chill up to 1 day. Reheat, thinning with more broth. Add salt to taste.
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