Creamy Tuscan White Bean Soup (Print view)

Velvety Italian soup with white beans, pancetta, sun-dried tomatoes, and cream. Gluten-free comfort in a bowl.

# Ingredient List:

→ Meats

01 - 3.5 ounces 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 ounces sun-dried tomatoes packed in oil, drained and chopped
07 - Two 14-ounce cans cannellini beans, drained and rinsed
08 - 1 bay leaf

→ Liquids

09 - 27 fluid ounces low-sodium chicken broth
10 - 4 fluid ounces heavy cream

→ Seasonings

11 - 1 teaspoon dried Italian herbs or mixed oregano, basil, and thyme
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

# How-To Steps:

01 - In a large soup pot over medium heat, cook the diced pancetta until golden and crispy, about 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 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. 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 if preferred.
06 - Stir in heavy cream and half of the reserved pancetta. Simmer for 5 additional minutes. 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 Suggestions:

01 -
  • It tastes like you've fussed for hours, but honestly, you're done in under an hour.
  • The pancetta renders its own fat to cook in, which is the kind of kitchen efficiency that feels like a small victory.
  • Cream transforms white beans into something luxurious without pretending to be anything it's not.
  • It freezes beautifully, so one pot feeds you twice if you're clever about it.
02 -
  • Don't skip rinsing your canned beans—the starchy liquid they come in will make your soup cloudy and gummy instead of silky.
  • Bay leaves are lovely for flavor but must come out before blending or serving; a piece of one in your teeth is nobody's idea of a good time.
  • If your immersion blender intimidates you, or you don't have one, a regular blender works fine—just be careful with hot soup and do it in batches.
  • Heavy cream should go in after you've blended; adding it before can make it harder to get a smooth texture.
03 -
  • If you don't have sun-dried tomatoes, fresh tomatoes wilted in the pan work in a pinch, though you'll lose some of that concentrated, slightly sweet intensity.
  • Taste your soup before adding the cream—knowing what you're starting with makes it easier to season correctly at the end.
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