Tuscan Bean Soup

In my endeavor to add variety to my cooking, I signed up for cooking classes through the local culinary institute. The coordinator for this non-credit program is a Stanford grad with a degree in International Relations, who was working in market research for a consulting firm doing technical analysis, when he visited Hawai'i with a girlfriend. The two ate at Roy's and it was that experience that led him to think, "If I could learn how to do this, it's what I want to do!" With that, he gave up his career, moved from California to Hawai'i, spent his life savings to get educated in Culinary Arts, and here we are. Thanks to him, I now have far more interesting chefs as teachers, better foods to cook, and, my original goal is being fulfilled: adding more variety to my dishes.

A few months ago, I took a class called Mediterranean Christmas Dinner. The chef who taught us often focuses on colorful, healthy dishes with a European influence, and in this case, that can be used for the holidays. The holiday part is key, as most of the things we prepared allowed their maker to spend less time in the kitchen and more with family and friends.

The recipe I will share with you below is one I have made several times and never been disappointed. You can make it the easy way, with all canned or pre-prepped ingredients and it is delicious and amazingly quick. You can make it the long way and it has a fresher taste to it. You can change the greens, the meat, the beans-- whatever suits your needs is what I recommend, as all are yummy, filling, nutritious options!

3 cloves garlic, minced
1/4 C extra-virgin olive oil
29oz diced tomatoes
2 C low sodium chicken broth (can substitute with water, beef broth, etc.)
2 (19-oz) cans cannellini beans (or any white, firm beans. Navy beans are fine, too.)
1/2 lb ham, diced in 1/2-inch cubes (or whatever meat you prefer-- sausage, turkey leftovers, etc. I usually put in 1lb because I don't think a 1/2 lb is enough)
1/4 tsp fresh ground black pepper
1 pkg frozen chopped spinach

Drain and rinse beans, and defrost the spinach. If you like more broth, don't squeeze the excess water out of your spinach.

Over medium heat, cook garlic in oil until golden. Add tomatoes, broth, ham and pepper. Bring to boil. Reduce heat and simmer uncovered for 5 minutes. Stir in spinach, gently fold in beans, and heat through about 5 minutes more.

Serves 4 - 6.

I used Great Northern Beans. I soaked them for an hour, brought them to a boil, then simmered for 2.5 more hours. You want them tender, but not mushy.


I used fresh spinach, and chopped it into the size that's good for a bite once cooked. Gently fold in beans at the end so as not to mush them. Adjust broth or water additions to your tastes. Enjoy!


Copyright 2009 Olivia R. King