Creamy Tuscan White Bean Soup (Printable)

Rich Italian white bean soup with pancetta, sun-dried tomatoes, and cream

# What You Need:

→ 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 - 2 cans (15 ounces each) 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 a mix of oregano, basil, and thyme
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 the 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 develop 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 Tips:

01 -
  • The soup achieves a silky restaurant-quality texture but requires absolutely zero fancy techniques beyond some simple stirring and blending.
  • You can adjust the consistency from rustic and chunky to velvety smooth depending on your mood or dinner guests.
02 -
  • Dont discard that pancetta fat as it contains tremendous flavor that forms the foundation of this soup.
  • If using a countertop blender instead of immersion blender, work in batches and never fill more than halfway to avoid hot soup explosions.
03 -
  • Save the bean liquid from one can and add it to the soup for extra body and protein without needing additional thickeners.
  • For an impressive presentation at dinner parties, serve the soup in hollowed-out bread bowls that have been lightly toasted in the oven first.
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