Tuscan Bean Soup

Submission by: Paula Leuske




  • 4 c. Jack Rabbit Great Northern Beans
  • 4 oz. bacon, diced
  • 2 c. onions, diced
  • 1 c. carrots, diced
  • 1 c. celery, diced
  • 9 cloves garlic, minced
  • 3 quarts chicken stock
  • 2 lb. ham hocks or ½ lb. smoked pork
  • 4 lb. tomatoes, concasse
  • Salt & ground pepper, to taste
  • Basil, chopped, to taste



  • To prepare beans: Presoak and cook as directed.
  • In stockpot, render bacon. Add onions, carrots, celery and garlic and sauté until onions are translucent.
  • Add stock, beans and pork. Heat to boil; reduce the heat and simmer for about 2 hours or until the beans are tender.
  • Remove pork from soup and dice. Remove and puree ½ of the beans. Return puree to the stockpot. Add diced pork and season to taste.


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