Tuscan Bean Soup

Tuscan Bean Soup
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Perfect Diabetes Comfort Food Collection. Recipe Credit: . Photo Credit: Renee Comet.

This Tuscan Bean Soup was one of the first soups Robyn Webb learned in a cooking class on a farm in Italy. She simplified it by using canned beans (the original recipe calls for using dried beans), which are perfectly fine. This is similar to minestrone soup, minus the pasta. Be sure to add the balsamic vinegar, it really draws out the flavor of the vegetables and makes the chickpeas taste even richer.

  • Prep time
    10 min
  • Cook time
    28 min
  • Servings
    9 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

9 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 140

  • Total Fat 3g
    • Saturated Fat 0.4g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 210mg
  • Total Carbohydrate 22g
    • Dietary Fiber 6g
    • Total Sugars 6g
  • Protein 7g
  • Potassium 460mg
  • Phosphorus 145mg


  • olive oil
    1 tbsp
  • onion(s) (diced)
  • celery (diced)
    2 stalks
  • carrot(s) (diced)
  • garlic (minced)
    4 clove
  • fresh rosemary (minced)
    2 tsp
  • chicken stock (low-sodium)
    5 cup
  • tomatoes (chopped)
    1 (14-ounce) can
  • chickpeas (garbanzo beans) (rinsed and drained)
    2 (16-ounce) cans
  • basil (minced)
    2 tbsp
  • balsamic vinegar
    3 tbsp


  1. In a saucepot over medium heat, heat the olive oil. Add the onions, celery, and carrots and sauté for 5 minutes. Add the garlic and rosemary and sauté 1 minute. Add the remaining ingredients, except the fresh basil and vinegar. Bring to a boil. Reduce heat and simmer, partially covered for 20 minutes.

  2. Add the vinegar and basil and cook for 2 minutes. Top each bowl with fresh grated Parmesan cheese, if desired.

  • Recommended

    Please specify quantity of chickpeas. I’m assuming 2 ??? should be 2 cans, rather than 2 cups. Although I cannot recommend it yet, the ingredients look promising.