TWO SOUPS IN ONE! Zuppa Toscana and Tuscan White Bean Soup!

by Layla suzette
Zuppa Toscana and Tuscan White Bean Soup

Food from the region of Tuscany, Italy is very flavorful and I like its diversity. Tuscany is located in Central Italy, between poor South and industrial North. This is very well represented in its cuisine. Some dishes will have more of a peasant style and some will have more sophisticated ingredients. I have decided to combine ingredients from two famous soups today: Zuppa Toscana and Tuscan White bean Soup. The result is amazing! You just have to try it!

Zuppa Toscana and Tuscan White Bean Soup

Zuppa Toscana and Tuscan White Bean Soup

Rating: 5.0/5
( 1 voted )


  • 2-3 medium carrots (sliced)
  • 2-3 stalks celery (sliced)
  • 1 medium onion (cubed)
  • 3 cloves garlic (chopped)
  • 2-3 Yukon gold potatoes (sliced)
  • 4 cups fresh kale (chopped)
  • Fresh herbs: parsley, thyme, oregano (chopped)
  • 1 can of white beans (drained)
  • salt, pepper, red pepper flakes to taste
  • 1 lb Italian sausage
  • ½ lb Pancetta (cubed)
  • 1½ cups heavy cream
  • 3-4 qt either chicken stock or chicken and vegetable stock(combined).
  • I have 8 Qt pot, so used 4 Qt of liquid.


  1. Slice and dice all vegetables and herbs.
  2. Cube Pancetta.
  3. In a large pot, add about 2 tbs of Good Olive Oil.
  4. Brown Pancetta first, then add cubed onion and garlic.
  5. Saute until onion is translucent.
  6. Add the sausage meat and brown slightly.
  7. Then add celery and carrots. Saute for a couple of minutes.
  8. Add stocks and let the soup simmer for 30 minutes.
  9. Add Kale and let simmer for 20 minutes.
  10. Then add potatoes and beans.
  11. Let the soup simmer until potatoes are fork-tender.
  12. Then add cream.
  13. Adjust seasonings and add fresh herbs.
  14. Turn off the heat and let soup rest for 20 minutes.
  15. You can grill some Italian bread to enjoy your soup with!
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