Clara Bennett 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
- Soak the Beans: Soak borlotti beans in plenty of cold water overnight or for at least 8 hours.
- Cook the Base Veggies: Sauté chopped onions in olive oil for 10 minutes until translucent.
- Add Carrot and Celery: Add finely chopped celery and carrot; cook for another 5 minutes.
- Add Aromatics and Potatoes: Stir in garlic, cubed potatoes, rosemary, parsley, fennel seeds, and chilli flakes.
- Add Beans and Liquid: Mix in tomato purée, then add drained beans, water, salt, and bay leaves. Bring to a boil.
- Simmer the Soup: Reduce to a simmer with lid ajar; cook 45 minutes or longer until beans are tender.
- Add Greens: Add torn cavolo nero leaves and cook covered for 10 minutes.
- Add Bread: Stir in torn bread, cover again, and let sit for 5–10 minutes until soft and swollen.
- Serve: Ladle into bowls with Parmesan and hot sauce, if desired.
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
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
- Soak beans overnight in water
- Sauté onions in olive oil for 10 mins
- Add carrot and celery; cook 5 mins
- Add garlic, potatoes, herbs, and chilli
- Stir in tomato purée, beans, water, salt, bay leaves
- Simmer 45–75 mins until beans are soft
- Add cavolo nero and cook 10 mins
- Stir in bread and rest 5–10 mins
- 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