Nigella Tuscan Bean Soup

Nigella Tuscan Bean Soup

Nigella Tuscan Bean Soup is made with dried borlotti beans, onions, potatoes, cavolo nero, tomato purée, rosemary, and stale bread. This recipe creates a hearty, rustic soup full of robust vegetables and earthy herbs. It takes about 1 hour and 45 minutes to prepare (plus overnight soaking) and serves 6.

Nigella Tuscan Bean Soup Ingredients

  • 250g dried borlotti beans
  • 250g onions
  • 3 x 15ml tbsp olive oil
  • 1 stick of celery
  • 1 large or 2 small carrots (approx. 200g)
  • 3 fat cloves of garlic
  • 500g potatoes
  • 1½ tsp finely chopped rosemary needles
  • 3 x 15ml tbsp freshly chopped flat-leaf parsley
  • 1 tsp fennel seeds (optional)
  • ¼ tsp dried chilli flakes
  • 2 x 15ml tbsp tomato purée
  • 2 litres cold water
  • 2 tsp sea salt flakes (or 1 tsp fine sea salt)
  • 3 fresh bay leaves
  • Approx. 500g cavolo nero
  • 2 thick slices stale sourdough or other robust bread

To Serve (Optional)

  • Freshly grated Parmesan
  • Hot sauce

How To Make Nigella Tuscan Bean Soup

  1. Soak the Beans: Soak borlotti beans in plenty of cold water overnight or for at least 8 hours.
  2. Cook the Base Veggies: Sauté chopped onions in olive oil for 10 minutes until translucent.
  3. Add Carrot and Celery: Add finely chopped celery and carrot; cook for another 5 minutes.
  4. Add Aromatics and Potatoes: Stir in garlic, cubed potatoes, rosemary, parsley, fennel seeds, and chilli flakes.
  5. Add Beans and Liquid: Mix in tomato purée, then add drained beans, water, salt, and bay leaves. Bring to a boil.
  6. Simmer the Soup: Reduce to a simmer with lid ajar; cook 45 minutes or longer until beans are tender.
  7. Add Greens: Add torn cavolo nero leaves and cook covered for 10 minutes.
  8. Add Bread: Stir in torn bread, cover again, and let sit for 5–10 minutes until soft and swollen.
  9. Serve: Ladle into bowls with Parmesan and hot sauce, if desired.
Nigella Tuscan Bean Soup
Nigella Tuscan Bean Soup

Recipe Tips

  • Use Borlotti for Creaminess: Their tender skins melt into the broth better than cannellini.
  • Add Parmesan Rind: Drop into the pot for a rich umami boost while simmering.
  • Use Frozen Pre-Soaked Beans: Save time by soaking and freezing beans in advance.
  • Repurpose Leftovers: Turn thickened soup into a baked bread pudding topped with cheese.

What To Serve With Tuscan Bean Soup

This robust soup stands alone as a meal, but pairs beautifully with crusty bread, a sharp green salad, or a glass of red wine. For added richness, top with Parmesan and serve with a drizzle of olive oil or a dollop of pesto.

How To Store Tuscan Bean Soup

Refrigerate: Store in a sealed container for up to 4 days. It will thicken—add water when reheating.
Freeze: Freeze in portions for up to 3 months. Defrost and reheat gently with added liquid.

Tuscan Bean Soup Nutrition Facts

  • Calories: 340
  • Total Fat: 10g
  • Saturated Fat: 1.5g
  • Carbohydrates: 50g
  • Sugar: 6g
  • Protein: 12g
  • Sodium: 700mg

FAQs

Can I use canned beans?

Yes, use two tins and add with the cavolo nero instead of at the beginning.

Is sourdough essential?

No, any rustic or day-old bread works—just avoid very soft loaves.

Can I skip cavolo nero?

Yes, use curly kale or spinach as alternatives.

What’s the best way to reheat leftovers?

Add a splash of water and gently heat on the stove or in the oven.

Can I make it vegetarian?

It already is—just ensure the Parmesan (if using) is suitable for vegetarians.

Nigella Tuscan Bean Soup

Difficulty:BeginnerPrep time: 30 minutesCook time:1 hour 15 minutesRest time: minutesTotal time:1 hour 45 minutesCooking Temp:100 CServings:6 servingsEstimated Cost:25 $Calories:340 kcal Best Season:Available

Description

A warming, rustic soup of borlotti beans, kale, and potatoes simmered with herbs and finished with torn sourdough—comforting, earthy, and hearty.

Ingredients

Instructions

  1. Soak beans overnight in water
  2. Sauté onions in olive oil for 10 mins
  3. Add carrot and celery; cook 5 mins
  4. Add garlic, potatoes, herbs, and chilli
  5. Stir in tomato purée, beans, water, salt, bay leaves
  6. Simmer 45–75 mins until beans are soft
  7. Add cavolo nero and cook 10 mins
  8. Stir in bread and rest 5–10 mins
  9. Serve with Parmesan and hot sauce

Notes

  • Add Parmesan rind during cooking for extra flavor
  • Make ahead and reheat as a stew or bake with cheese
  • Freeze pre-soaked beans to save time
  • Adjust seasoning at the end for balance

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