Prep time
15 MIN
Total time
55 MIN
Our Tuscan Bean Soup recipe makes a rustic and delicious dish. Featuring potatoes, cabbage, pesto and Parmesan, you'll have satisfying Italian flavours for dinner!



  1. Heat oil in a large heavy bottom pot over medium-high heat and sauté leeks and onions for 3-4 minutes until soft. Add garlic and continue to cook for 1 minute.
  2. Add potatoes, broth and reserved bean liquid, cover and simmer over low heat for 15 minutes.
  3. Add beans, cabbage, pesto, black pepper and lemon juice, simmer for another 15 minutes.
  4. Partially puree the soup using a hand blender for 10 seconds to increase the thickness
  5. Garnish with chopped parsley and cheese.

Recipe Tips

Instead of using a hand blender you can transfer ¼ of the soup to a blender and puree. Stir pureed soup back into pot and combine.

Recipe Made With

CAMPBELL’S® Ready to Use Vegetable Broth

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  • 4 Stars

    Review by Tony S.

    I exchanged the pesto for 3/4 tsp. Thyme and 3/4 tsp. Italian seasoning. I don't really like pesto. I also added 1 cup diced celery and 4 cups of sliced spinach. I served this soup to several people who really liked it. T.S.

    Tony S. | January 25, 2014

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