Tuscan bean soup from My Kitchen Year: 136 Recipes That Saved My Life (page 146) by Ruth Reichl

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Soak dried cannellini beans overnight. Can substitute dried navy beans for dried cannellini beans.

  • andy_zcd23f on March 29, 2026

    I followed the recipe pretty closely, except that I cut the onion, celery and carrots coarsely and then left them in the soup. Pureeing half of the beans created a fantastic, smooth texture. I will definitely be doing this again.

  • stockholm28 on January 23, 2024

    This was very easy but I also found it a bit boring. It definitely needed the drizzle of olive oil and parmesan at the end. I wish I had cooked it uncovered rather than partially covered. Not enough of the water had evaporated once the beans were done which made the soup a bit thin.

  • sosayi on October 09, 2018

    A great, very easy, bean soup that you can set and forget for hours. This was a lovely, comforting bowl on a cool, fall night. I used a smoked ham hock, which is all my butcher had, in place of the "meaty ham bone". RR suggests that you can add any meat from the bone back in, which I did, although I would have been just as happy without it. While I've tried many similar recipes, I loved the simplicity of this one and the lack of complications.

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