Tuscan baked beans soup

Tuscan baked beans soup

Preparation 20 min
Difficulty Easy
Servings 2


Brown the garlic and the sage sprig in a pan with a little oil. After two-three minutes add the Passata and cook until the sauce gets quite thick.
Add the beans, salt and pepper to taste, and keep on cooking for at least 15 minutes. Once ready, serve the soup still hot with some slices of garlic flavored toasted bread.


  • 398 ml (1 can) of baked beans
  • 4 tablespoons of extra virgin olive oil
  • 200 ml (0.85 cup) of crushed tomatoes, rustic style
  • 1 sprig of fresh sage
  • 2 garlic cloves
  • Salt and pepper to taste
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