Learn how to make traditional Florentine Cantenelli soup (cantuccini di fagioli), a rustic Tuscan bean soup made with cannellini beans, tomato, onion, and garlic. Authentic Italian comfort food served with toasted Tuscan bread.
Why You’ll Love This Tuscan Bean Soup
If you’re looking for an authentic Tuscan soup recipe, this Cantenelli (Cantuccini di Fagioli) is a classic from Florence. It’s humble, nourishing, and made with just a few pantry staples—cannellini beans, red onion, tomato, garlic, and olive oil. This is true cucina povera: simple Italian cooking that’s big on flavor.
This recipe is:
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Vegetarian (and easily vegan)
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Packed with plant-based protein from cannellini beans
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Authentic to Florentine cuisine
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Budget-friendly, wholesome, and perfect for cozy nights
Ingredients for Florentine Cantenelli Soup (Serves 4–6)
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1 1/2 cup (about 200g) dried cannellini beans (soaked overnight, drained)
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3 tablespoons extra virgin olive oil
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1 red onion, finely chopped (I prefer using yellow onion)
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3–4 cloves garlic, smashed or minced
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2–3 medium ripe tomatoes, peeled, seeded, and chopped (or 1 can peeled San Marzano tomatoes, chopped)
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1 bay leaf (optional, but very Tuscan)
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6 cups water (or light vegetable broth for more depth)
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Salt & freshly ground black pepper
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Extra virgin olive oil, for finishing
(Optional but common: a sprig of sage, rosemary, parmesan rinds or a pinch of chili flakes for Tuscan heat)
Step-by-Step Instructions
1. Prepare the Beans
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After soaking overnight, drain the cannellini beans.
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Place in a large pot with fresh water, covering by 2 inches. (this is where I also add veggie broth instead of water)
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Bring to a boil, then reduce heat to a gentle simmer. Cook until tender, about 1–1.5 hours. Drain, reserving the cooking liquid.
2. Build the Flavor Base
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In a heavy-bottomed soup pot, warm the olive oil over medium heat.
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Add the chopped red onion and cook until soft and golden (8–10 minutes).
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Add the garlic and cook gently until fragrant (1–2 minutes), without browning.
3. Tomatoes & Aromatics
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Stir in the tomatoes, cooking until they break down into a sauce (10–15 minutes).
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Add the bay leaf and optional herbs like sage, rosemary, and parmesan rinds.
4. Combine & Simmer
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Add the cooked beans plus 4–6 cups water (or the reserved bean cooking liquid).
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Season with salt and pepper.
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Simmer gently for about 30 minutes, stirring occasionally, to let the flavors blend.
5. Finish & Serve
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Adjust seasoning to taste.
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Serve hot, drizzled with extra virgin olive oil.
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Traditionally, ladle over a slice of toasted Tuscan pane toscano (unsalted rustic bread).
Tips for the Cantenelli Soup
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Soak your beans: Overnight soaking gives the beans a creamy texture and even cooking.
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Use red onion: Traditional Tuscan recipes often use red onions for their sweetness. **(I personally like the yellow onions)
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Bread is essential: The soup is meant to be hearty, poured over rustic Tuscan bread to soak up the broth. **(sourdough works too)
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Even better next day: Like many Italian soups, the flavors deepen after resting. **(Through over your scramble eggs!)
Variations
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Add a sprinkle of Parmesan cheese before serving.
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Use a splash of white wine to deglaze the onion/garlic base.
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Stir in Tuscan kale (cavolo nero) for more body and nutrition.
This authentic Florentine Cantenelli soup recipe (cantuccini di fagioli) is a beautiful example of Tuscan home cooking. With creamy cannellini beans, ripe tomatoes, garlic, onion, and a drizzle of extra virgin olive oil, it’s rustic Italian comfort food at its finest. Serve it with crusty Tuscan bread for a hearty meal that tastes just like Florence.
