Tuscan bean soup, A hearty stew, with salt pork or even better guanciale beans and potatoes

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor while being dairy-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option for sautéing.

Soak good quality beans overnight.

In a pan, add salt pork and olive oil, then add whole cloves of garlic.

Cut out the woody core of the finocchio and dice it like celery; add it to the pan.

Add Rosemary and sage to the pan for aromatics and stir.

Let the mixture cook until the veggies are softened.

Add the soaked beans and a couple of bay leaves to the pan.

Cover with water and bring to a gentle simmer, removing any foam that forms along the edge.

Check the soup for salt; if it’s salty enough, the beans will taste good later.

Once the beans are mostly tender, add the potatoes to prevent them from overcooking.

Cook for about 45 minutes until ready to eat.

Serve with toasted bread rubbed with raw garlic, cut into croutons, and drizzled with olive oil.

Ladle the hearty bean soup into bowls and garnish with fennel fronds and parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens