Recipe Courtesy of: Sarah Meuser

Tuscan 3-Bean Peasant Soup


  • 10 ounces day-old crusty bread, such as ciabatta, cut into 1-inch cubes
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 medium shallots or one small yellow onion, peeled and chopped
  • 3 cloves garlic, peeled and chopped
  • 1 can (15.5 ounces) cannellini beans, drained and rinsed
  • 1 can (28 ounces) diced tomatoes
  • 3 cans (14.5 ounces each) low-sodium chicken broth (about 6 cups)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup small pasta, such as ditalini, uncooked
  • 2 cups frozen cut leaf spinach or 2 cups chopped fresh spinach
  • 2 jars (15.5 ounces each) Aunt Nellie’s 3 Bean Salad, drained
  • 1 tablespoon lemon zest, optional.


Makes 8 servings.

  1. Preheat oven to 375°F. Place bread cubes in single layer on large baking pan. Bake until bread cubes are lightly browned, about 8 to12 minutes. Set aside.
  2. Heat large saucepan or Dutch oven over medium heat. Add 2 tablespoons oil; swirl to coat. Add shallots; cook 5 minutes or until soft, stirring occasionally. Add garlic; cook 1 minute or until fragrant. Add cannellini beans, tomatoes, broth and black pepper. Bring to boil. Add pasta; cook 8 minutes or as package directs. Stir in spinach and bean salad. Simmer 5 minutes or until heated through.
  3. Ladle soup evenly into bowls. Top with toasted bread cubes and lemon zest, if desired. Drizzle with additional olive oil, if desired. Serve immediately.

Nutrition Information

Nutrition information per serving (1/8 of recipe):  310 calories; 12g protein; 54g carbohydrate; 5g fat; 620mg sodium; 0mg cholesterol; 10g fiber; 4.49mg iron; 0.33mg thiamin; 4968.13IU vitamin A; 10.74mg vitamin C.