I don’t know whether it’s a kick back from the childhood days or whether it’s just a thing with me but I love beans – especially cannellini beans and Tuscan bean soup leaves me weak at the knees.
There’s no single recipe for it and I’ve come across dozens in my life, eventually settling for one basic that I adapt every time I make soup and that’s quite often. Luckily all my children are rather partial to both bean salad and bean soup so there’s never been any complaints when I make it and all of them have killer variations of their own.
The most important thing about this soup is the soffritto so make sure it’s done correctly – it adds the flavor that makes the soup. This recipe is my own an is a tad unusual in that I add a little lemon zest; however, I believe it makes a huge difference to the soup – so if you hate lemon, do leave it out.
If you find yourself in a hurry and don’t have time to soak the beans overnight, you can cook this recipe in a slow cooker, just cook the soup on slow for 4 hours.
Other Soup Recipes: