Hearty Tuscan bean soup with cheesy cornmeal croutons solves the bread-bowl problem by putting the bread on top instead. The croutons — corn muffin mix, Romano or Parmesan, egg, and milk — bake while the soup simmers. Leeks, mushrooms, and sweet pepper make the pot underneath worth the trouble.
Craving a bowl of pure comfort? This Hearty Tuscan Bean Soup is your answer! It’s a vibrant, soul-warming meal packed with tender cannellini beans, fresh spinach, and a rich tomato broth. But the real star? The homemade cheesy cornmeal croutons that add the most incredible crunch and flavor. It’s a rustic, one-pan wonder that comes together in under an hour, perfect for a cozy weeknight dinner.
Ingredients
• For the Cheesy Cornmeal Croutons
• 1 large egg
• 1 8.5-ounce / 240g (8.5 oz) package corn muffin mix
• 2/3 cup / 65g (2.29 oz) finely shredded Romano or Parmesan cheese
• 2 tablespoons / 30ml (1 fl oz) milk
• Freshly ground black pepper
• Coarse sea salt, optional
• For the Tuscan Bean Soup
• 1 tablespoon / 15ml (0.5 fl oz) olive oil or vegetable oil
• 1/2 cup / 50g (1.76 oz) sliced leek or chopped onion
• 1 8-ounce / 225g (7.9 oz) package fresh mushrooms, quartered
• 1 large yellow or red sweet pepper, seeded and coarsely chopped
• 4 cloves garlic, minced
• 3 cups / 720ml water
• 1 28-ounce / 794g (28 oz) can Italian-style tomatoes, undrained and cut up
• 1 15-ounce / 425g (15 oz) can cannellini beans, rinsed and drained
• 1/2 teaspoon / 3g (0.11 oz) salt
• 1/4 teaspoon / 1g (0.04 oz) ground black pepper
• 4 cups / 120g baby spinach leaves
Instructions
1. Make the Cornmeal Croutons
2. Preheat your oven to 350°F / 175°C. Grease one very large or two standard baking sheets.
3. In a medium bowl, lightly beat the egg. Stir in the corn muffin mix, shredded cheese, and milk until just combined.
4. Drop the mixture by scant teaspoonfuls onto the prepared baking sheet(s) to create small mounds. Lightly sprinkle with freshly ground black pepper and a pinch of coarse sea salt, if desired.
5. Bake for 12 to 14 minutes, or until the croutons are golden brown. Remove from the baking sheet and let them cool completely on a wire rack while you prepare the soup.
6. Make the Tuscan Bean Soup
7. In a large saucepan or Dutch oven, heat the oil over medium heat. Add the sliced leek and cook until tender, stirring occasionally.
8. Add the quartered mushrooms, chopped sweet pepper, and minced garlic to the pan. Cook for 5 minutes more, stirring occasionally, until the vegetables have softened.
9. Pour in the water, undrained tomatoes, rinsed cannellini beans, salt, and black pepper. Stir everything together and bring the soup to a boil.
10. Reduce the heat and let the soup simmer, uncovered, for 5 minutes to allow the flavors to meld.
11. Stir in the fresh baby spinach and cook for just a minute or two until it has wilted. Serve the soup immediately, topped generously with the cooled Cornmeal Croutons.
Nutritional Information
• PER SERVING: 333 calories
• Total Fat: 11 g
• Saturated Fat: 2 g
• Cholesterol: 42 mg
• Sodium: 928 mg
• Carbohydrates: 50 g
• Fiber: 6 g
• Protein: 15 g
Pro Tips
• To properly clean a leek, slice off the root end and the tough dark green tops. Chop the remaining white and light green parts, place them in a colander, and rinse thoroughly under running water to remove any hidden grit.
• This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the croutons separate at room temperature to maintain their crunch.
• No spinach? Hearty greens like chopped kale or Swiss chard are excellent substitutes. Add them along with the tomatoes and simmer for 10-15 minutes, or until tender.
• For a creamier texture, carefully transfer one cup of the soup (with beans and broth) to a blender, puree until smooth, and stir it back into the pot before adding the spinach.
FAQ
Q: Can I make this Tuscan bean soup vegan
A: Yes, you can easily make this soup vegan. For the croutons, use a vegan egg replacer, plant-based milk, and your favorite brand of vegan Parmesan-style cheese or nutritional yeast. The soup itself is already nearly vegan; just ensure you use vegetable oil.
Q: Is this vegetarian bean soup a good source of protein
A: Absolutely! This soup provides a healthy 15 grams (0.53 oz / 15 g) of protein per serving, primarily from the hearty cannellini beans. If you’d like to increase the protein content further, consider adding a can of chickpeas along with the cannellini beans.
Q: How can I make this recipe gluten-free
A: To make this recipe gluten-free, simply substitute the standard corn muffin mix with your favorite gluten-free corn muffin mix for the croutons. The soup ingredients are naturally gluten-free, but it’s always a good practice to check the labels on your canned tomatoes and beans to be certain.
Q: How should I store leftovers for meal prep
A: This soup is excellent for meal prep as the flavors deepen overnight. Store the soup in an airtight container in the refrigerator for up to 4 days. To maintain their delicious crunch, keep the cheesy cornmeal croutons in a separate airtight container at room temperature and add them just before serving.
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Hearty Tuscan Bean Soup with Cheesy Cornmeal Croutons
Ingredients
Method
- Make the Cornmeal Croutons
- Preheat your oven to 350°F / 175°C.
- Grease one very large or two standard baking sheets.
- In a medium bowl, lightly beat the egg.
- Stir in the corn muffin mix, shredded cheese, and milk until just combined.
- Drop the mixture by scant teaspoonfuls onto the prepared baking sheet(s) to create small mounds. Lightly sprinkle with freshly ground black pepper and a pinch of coarse sea salt, if desired.
- Bake for 12 to 14 minutes, or until the croutons are golden brown.
- Remove from the baking sheet and let them cool completely on a wire rack while you prepare the soup.
- Make the Tuscan Bean Soup
- In a large saucepan or Dutch oven, heat the oil over medium heat.
- Add the sliced leek and cook until tender, stirring occasionally.
- Add the quartered mushrooms, chopped sweet pepper, and minced garlic to the pan.
- Cook for 5 minutes more, stirring occasionally, until the vegetables have softened.
- Pour in the water, undrained tomatoes, rinsed cannellini beans, salt, and black pepper.
- Stir everything together and bring the soup to a boil.
- Reduce the heat and let the soup simmer, uncovered, for 5 minutes to allow the flavors to meld.
- Stir in the fresh baby spinach and cook for just a minute or two until it has wilted.
- Serve the soup immediately, topped generously with the cooled Cornmeal Croutons.
