Tuscan White Bean & Silverbeet Soup

Prep Time
Cook Time
1h 50m
Ready In

"From our Saturday newspaper The Weekend West. Times are estimated. You will need to start the recipe the day before to soak the beans overnight."

Original recipe yields 7 servings


  • Serving Size: 1 (283.7 g)
  • Calories 268.6
  • Total Fat - 16.3 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 82.1 mg
  • Sodium - 743 mg
  • Total Carbohydrate - 14.1 g
  • Dietary Fiber - 3.6 g
  • Sugars - 6.2 g
  • Protein - 17.2 g
  • Calcium - 56.1 mg
  • Iron - 2 mg
  • Vitamin C - 21.1 mg
  • Thiamin - 0.5 mg

Step 1

Soak the beans overnight and discard the water once soaked.

Step 2

Heat the oil, add the pancetta (bacon) and cook until it is just starting to colour and then add the onions, celery and garlic and cook for a further 3 minutes, stirring regularly and then add the beans, tomato and stock and simmer for about an hour or until the beans are tender and just starting to break down - this will vary.

Step 3

Season well and add the silverbeet and simmer for 5 more minutes but do not overcook or the colour will dull.

Step 4

Check the consistency of the soup and if it is too thick, add a little more stock.

Step 5

Pan-fry the sausage over medium heat until it is cooked through and then cut into slices.

Step 6

To serve, spoon the soup into large bowls, place several sausage slices on the top, drizzle around a little oil and scatter with the chopped parsley and serve with crusty bread and good glass of wine.

Tips & Variations

No special items needed.