Beans soup

On a cold winter's day, a bowl of hot hearty soup is great! It can warm you up as well as nourish you. Our beans soup comes from Tuscany and it's a specialty down there. Serve it with some toasted bread and, why not, with some fresh sliced onion. 


  • cauliflower 100 grams
  • spelt 200 grams
  • tinned or dried beans 100 grams small, red and dried
  • lentils 100 grams of Umbria
  • Tropea red onions 2 Tropea red onions
  • savoy cabbage 100 grams
  • carrots 60 grams
  • celery a celery stick
  • sundried tomatoes as needed
  • potatoes one potato
  • extra virgin olive oil as needed
  • bread durum wheat bread, in slices
  • water
180 minutes Total time
150 minutes Active time
Serves 4 persons
Social share
Would you like to share this recipe with your friends? Have you tried it? Write us!


Soak the beans overnight. Cut the vegetables into dices. Keep one onion apart. In a clay pot (if you have it, otherwise a normal saucepan will be ok), sautè your vegetables together with your legumes. Cover with 1lt. water. Add salt and cook on a low heat for 90min. Set aside for one day. Before serving it, arrange some bread slices into a clean saucepan. Pour over them your soup. Heat on a medium heat. Serve with a drizzle of extravirgin olive oil.

When serving this great beans salad, don't forget to offer your guests a good bottle of wine too. A white wine will be perfect!
Beans provide a good amount of vegetable proteins and at the same time prevent the increase of the levels of bad fatty acids and cholesterol in your blood.

Step by step

**Click on the photos to access full step by step!