Creamy Tuscan White Bean Soup (Print View)

Velvety white bean soup with pancetta, sun-dried tomatoes, and cream in 50 minutes.

# Components:

→ 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 mixed 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

# Directions:

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 more 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 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 -
  • Ready in under an hour: This isn't one of those soups you'll babysit all day, yet it tastes like it simmered for hours.
  • The pancetta does heavy lifting: Just that small amount of rendered fat flavors the entire pot, so you're not buying expensive ingredients for minimal payoff.
  • Smooth or chunky, your call: Blend it completely for elegance or leave it textured depending on your mood that evening.
  • Naturally gluten-free: Skip the bread and you've got a full meal without the usual worry.
02 -
  • Don't skip rinsing the canned beans: That starchy liquid will cloud your soup and make it taste canned instead of fresh; a quick rinse changes everything.
  • Immersion blending works best when the pot isn't completely full: Leave a couple inches of space at the top so nothing splashes up when you blend, and tilt the pot slightly toward you for control.
  • Cream added to a boiling soup can separate: Always simmer gently after adding cream, never let it boil furiously, or you'll see little broken flecks floating around.
03 -
  • Save a little pancetta fat before adding vegetables: If you're nervous about burning your aromatics, reserve a tablespoon of that rendered fat separately so you can control how much you're cooking with.
  • Use an immersion blender at an angle: Rather than plunging straight down, tilt it and work it through the soup so you catch all the solids and avoid splattering.
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