Creamy Tuscan White Bean Soup (Printable Version)

A velvety blend of creamy white beans, savory pancetta, and sun-dried tomatoes with Italian herbs.

# What You'll Need:

→ 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 (15 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 blend
12 - 0.5 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

# Steps:

01 - In a large soup pot over medium heat, cook diced pancetta until golden and crispy, approximately 4 to 5 minutes. Remove with a slotted spoon and set aside.
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 oils.
04 - Add cannellini beans, chicken broth, and bay leaf. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes.
05 - Remove the bay leaf. Use an immersion blender to blend the soup until smooth, or leave it slightly chunky according to 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 taste.
07 - Ladle soup into bowls. Top with remaining pancetta, a drizzle of olive oil, grated Parmesan, and fresh herbs if desired. Serve hot.

# Expert Advice:

01 -
  • It comes together faster than you'd think, ready in under an hour but tasting like you've been tending to it all day.
  • The pancetta and cream create this luxurious, almost velvety texture that feels way more impressive than the effort requires.
  • It's naturally gluten-free and works beautifully as either a light starter or a satisfying main course with crusty bread.
02 -
  • Don't blend all the soup if you want texture, because it's the balance between smooth and chunky that keeps it from feeling monotonous.
  • Add the cream after blending, not before, because the heat and agitation of the blender can break down the cream and make it grainy.
03 -
  • Toast your dried herbs in a dry pan for 30 seconds before adding them to the soup, which wakes them up and makes them taste fresher than they otherwise would.
  • If your soup breaks or looks grainy after adding the cream, it's usually because the temperature spiked too high, so always bring it back down to a gentle simmer before serving.
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