Hearty Tuscan Bean Soup

This wonderful, hearty soup is perfect for a fall day. To make vegetarian, simple substitute the bacon with a handful of shiitake mushrooms.

This recipe was created by our friends at Wonderbag.


  • 2 tbsp olive oil, plus extra for serving
  • 150g fresh bacon or pancetta, diced
  • 2 onions, finely diced
  • Salt and pepper
  • 2 cloves of garlic, finely chopped
  • 2 tomatoes, diced
  • 1.5l chicken or vegetable stock
  • 2 cans cannellini beans, drained and rinsed
  • 2 bay leaves
  • 2 sprigs fresh rosemary
  • 1 sprig of thyme
  • 6 tbsp of parsley
  • 100g grated Parmesan cheese
  • 1 loaf ciabatta bread, sliced into 1 inch squares for croutons

How to make Tuscan bean stew in a Wonderbag 

  1. In a large pot, heat olive oil over medium; add the pancetta and cook until lightly browned and crispy. Remove with a slotted spoon, set aside on a paper towel to drain. Add the onions to the oil, season with salt and pepper and cook until they begin to soften. Add in the garlic and tomato, cook for 2 more minutes.
  2. Add one cup of the stock to the pan, scraping up any browned bits. Add the remaining stock, beans, bay leaves, rosemary and thyme. Bring to a boil, cover and let simmer for 5 minutes. Remove the bay leaves and herb stems. Add pancetta (leave some for garnishing) and parmesan. Cook 5 minutes, until soup starts to thicken slightly.
  3. Place lidded pot into the Wonderbag for 2 hours.
  4. To make croutons. Toss ciabatta slices with olive oil and grill in a frying pan until brown.
  5. To serve, sprinkle with pancetta, olive oil drizzle, parsley, parmesan and croutons.
© Speciality Cooking Supplies Limited 2024


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