Tuscan White Bean Soup

Print Friendly, PDF & Email
By Justin Manjorin | Wine & Food Editor

This is a soup that I have made for many years. If you are like me and enjoy soup all year around, I hope that you find it as tasty as I do.

I save the bone and some meat from cooked pork butt or a bone in city ham. I generally freeze them until needed. If you are BBQing country style ribs make 3-4 extra with no sauce and use those.

I usually prepare this with beans that I have soaked overnight but if this is a spur of the moment meal use canned beans, store bought low sodium stock and grated cheese not the stuff in the green container.

[gmc_recipe 4810]

Share