Tuscan Bean Soup with Tomatoes and Spinach

This is one of my all-time favorite soup recipes. You can make it on the stovetop, but the pressure cooker will get the job done much faster.

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Tuscan Bean Soup with Tomatoes and Spinach

  • Prep Time: 20 m
  • Cook Time: 20 m
  • Total Time: 40 m
  • Servings:


  • 2 cups dried cannellini beans
  • 4 ounces pancetta or bacon if you can’t find pancetta
  • 1 onion finely diced
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • ½ teaspoon dried rosemary
  • 2 tablespoons tomato paste
  • 3 cups chicken stock
  • 28 ounce canned tomatoes
  • 4 ciabatta rolls or 1 ciabatta baguette
  • olive oil
  • 5 ounces fresh baby spinach cleaned
  • 1 teaspoon salt
  • freshly ground black pepper
  • block of Parmesan cheese


  1. Place the beans in the pressure cooker and add water to cover the beans by one inch. Pressure cook on HIGH for 5 minutes. Let the pressure drop NATURALLY and carefully remove the lid. Drain the beans and set aside.
  2. Pre-heat the pressure cooker using the BROWN setting.
  3. Add the pancetta (or bacon) and cook until some of the fat has been rendered out. Add the onion, garlic, thyme, basil and rosemary and cook until the onion starts to soften. Add the tomato paste and stir to blend well. Add the chicken stock, tomatoes, and beans to the pressure cooker and lock the lid in place.
  4. Pressure cooker on HIGH for 15 minutes. While the soup is cooking, pre-heat the broiler and slice the ciabatta in half horizontally (if using a ciabatta baguette, slice into 3-inch pieces and then slice in half horizontally). Brush the cut surfaces of the ciabatta with olive oil and toast the bread under the broiler until nicely browned.
  5. Release the pressure from the pressure cooker manually and stir in the spinach. Season to taste with salt and pepper.
  6. Place one toasted piece of ciabatta in each bowl. Ladle the soup over the top and then shave Parmesan cheese on top with a vegetable peeler.
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Comments (8)Post a Reply

  1. Going to make this for a small gathering this weekend. Sounds delicious. I will let you know how it turns out ☺️ Thank you

  2. Have searched everywhere for the dry beans and don’t want to wait any longer to try this. If I’m using canned beans, how much should I use? Thanks.

  3. This soups sounds good. Do you have instructions f or cooking it on the stove instead of a pressure cooker. So many of your recipes are for pressure cooker or air fryer. Not everyone has room in the kitchen for both of those items or the money to buy them (even though I wish I did). Please include standard cooking instructions.

    1. Hi Dee, If you want to make this on the stovetop, you can cook your beans separately (soak for 8 hours or overnight and then cook in water with bay leaf, a halved onion and a celery stalk or two for about 45 minutes – they might take longer or less time depending on how old the beans are) or use canned beans. Then, follow the directions and cook on the stovetop for 30 – 40 minutes. You might need to add a little more stock to thin it to the desired consistency.

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