Creamy Tuscan White Bean Soup (Print)

A luxurious Italian soup with creamy white beans, crispy pancetta, and sun-dried tomatoes in a velvety broth finished with heavy cream.

# Ingredients:

→ Meats

01 - 3.5 oz pancetta, diced

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2 celery stalks, finely diced
05 - 1 medium carrot, peeled and diced
06 - 2.6 oz sun-dried tomatoes packed in oil, drained and chopped
07 - 2 cans (14 oz each) cannellini beans, drained and rinsed
08 - 1 bay leaf

→ Liquids

09 - 27 fl oz low-sodium chicken broth
10 - 4 fl oz heavy cream

→ Seasonings

11 - 1 teaspoon dried Italian herbs or oregano, basil, and thyme blend
12 - 1/2 teaspoon freshly ground black pepper
13 - Salt to taste
14 - Pinch of red pepper flakes, optional

→ Garnishes

15 - 2 tablespoons freshly grated Parmesan cheese, optional
16 - Fresh basil or parsley leaves, chopped, optional
17 - Extra virgin olive oil for drizzling

# Instructions:

01 - In a large soup pot over medium heat, cook the diced pancetta until golden and crispy, approximately 4-5 minutes. Remove with a slotted spoon and set aside on a paper towel.
02 - In the rendered pancetta fat, sauté onion, celery, and carrot until softened, about 5 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
03 - Stir in sun-dried tomatoes and Italian herbs, cooking for another minute to release their flavors.
04 - Add cannellini beans, chicken broth, and bay leaf to the pot. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes.
05 - Remove the bay leaf. Use an immersion blender to puree the soup until smooth, or leave it slightly chunky based on your preference.
06 - Stir in heavy cream and half of the reserved pancetta. Simmer for 5 minutes more. Season with salt, black pepper, and red pepper flakes to your taste.
07 - Ladle soup into bowls. Top with remaining pancetta, a drizzle of olive oil, grated Parmesan, and fresh herbs if desired. Serve immediately while hot.

# Pro Tips:

01 -
  • The combination of heavy cream and blended cannellini beans creates a rich, velvety texture.
  • Savory pancetta and sun-dried tomatoes provide a complex and satisfying flavor profile.
  • It is an easy, one-pot Italian meal that is ready in just 50 minutes.
  • This recipe is naturally gluten-free and packed with protein.
02 -
  • Draining and rinsing the beans before adding them to the pot ensures a clean flavor and better control over the salt levels.
  • Sautéing the aromatics in the rendered pancetta fat builds a deep, savory foundation for the broth.
  • Always season with salt and pepper at the end, as the pancetta and broth already contribute significant saltiness.
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