Tuscan Bean Soup

Tuscan Bean Soup

Dreaming of Tuscany? Indulge the dream a bit with this high fiber, Italian soup!


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Serves: 6 person(s) Change

Preparation Time: 15 mins
Cooking Time: 30 mins
Extra Time: 1 hr
(for pre-cooking beans, if necessary)

Yield: 6 x 2 cup servings

High-Fiber Recipe High-Calcium Recipe Dairy-Free Recipe

Ingredients Convert to Metric

  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 3 cloves garlic, minced
  • 1 Tbsp olive oil
  • 1 Tbsp flour
  • 3/4 tsp dried rosemary leaves (3/4 - 1 tsp)
  • 1/4 tsp dried thyme leaves
  • 2 bay leaves
  • 1 whole clove
  • 1/4 tsp black pepper
  • 4 cans (14½ oz each) low-sodium chicken broth
  • 1 can (17 oz) baby lima beans or 1½ cooked dry-packaged baby lima beans, rinsed, drained
  • 1 can (15 oz) garbanzo or 1½ cups cooked dry-packaged garbanzo beans, rinsed, drained
  • 1 can (15 oz) red beans or 1½ cups cooked dry-packaged red beans, rinsed, drained
  • 2 Tbsp low-sodium tomato paste
  • 1 1/2 cup cooked regular or quick-cooking barley
  • 1 large russet potato (burbank), unpeeled, cut into ½-inch pieces
  • 1 cup sliced carrots
  • 1 cup packed sliced spinach leaves


Sauté onions, celery and garlic in oil in large saucepan 2 to 3 minutes; stir in flour, herbs and pepper and sauté until onions are tender, 2 to 3 minutes longer.

Add chicken broth, beans and tomato paste to saucepan; heat to boiling. Reduce heat and simmer, uncovered, 20 to 25 minutes, adding barley, potato, carrots and spinach during last 10 minutes of cooking time. Discard bay leaves.


Although this recipe calls for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Sodium can be lowered by using cooked dry-packaged beans, vs. canned in brine.

For vegetarian soup, replace chicken broth with vegetable broth.

Serving suggestions are not included in the nutritional analysis.

Thanks to American Dry Bean Board