Creamy Tuscan White Bean Soup

The first time I made this soup was on a gray, rainy Tuesday when nothing sounded better than something warm and comforting. I had pancetta in the fridge from a pasta attempt earlier in the week and a pantry full of canned beans. The way the kitchen filled with the scent of crisped pork and simmering broth made the whole house feel different somehow. My roommate wandered in with her bowl and asked why I looked so pleased with myself. Truth was, I had just discovered my new favorite way to turn basic ingredients into something that felt like a proper hug.

Last winter, I served this at a small dinner party when my cousin announced she was moving across the country. We sat around the table for hours, dipping crusty bread into our bowls and talking about everything and nothing. She asked for the recipe before she even finished her first serving. Now every time she texts me that she is made it for her new roommates, I feel like I sent something familiar across the country with her.

Ingredients

• 100 g pancetta, diced: This salty, cured pork adds depth and richness that plain bacon cannot match, though I have used bacon in a pinch
• 1 medium yellow onion, finely chopped: Sweet onions work beautifully here, building the foundational flavor base
• 2 garlic cloves, minced: Fresh garlic is non-negotiable for that aromatic Italian essence
• 2 celery stalks, finely diced: These add subtle crunch and background savory notes
• 1 medium carrot, peeled and diced: The secret sweetness that balances the cream and tomatoes perfectly
• 75 g sun-dried tomatoes in oil, drained and chopped: Packed with umami and concentrated tomato flavor, plus that gorgeous oil helps carry other flavors
• 2 x 400 g cans cannellini beans, drained and rinsed: Creamy when blended and substantial when left whole, these are the heart of the soup
• 1 bay leaf: A classic Italian herb addition that gets removed before serving
• 800 ml low-sodium chicken broth: Low-sodium lets you control the seasoning since pancetta is already salty
• 120 ml heavy cream: Creates that luxurious, restaurant-quality finish
• 1 tsp dried Italian herbs: A mix of oregano, basil, and thyme works wonderfully
• 1/2 tsp freshly ground black pepper: Freshly ground makes a noticeable difference here
• Salt, to taste: Wait until the end to season since pancetta adds saltiness
• Pinch of red pepper flakes: Just enough warmth to make things interesting without overwhelming
• 2 tbsp freshly grated Parmesan cheese: The finishing touch that adds salty, nutty depth
• Fresh basil or parsley leaves: A bright pop of color and fresh flavor to cut through the richness
• Extra virgin olive oil: A final drizzle brings everything together

Instructions

Crisp the pancetta:

Cook diced pancetta in a large soup pot over medium heat until golden and crispy, about 4 to 5 minutes, then remove with a slotted spoon and set aside, leaving behind all that flavorful rendered fat

Build the base:

Saut onion, celery, and carrot in the pancetta fat until softened, about 5 minutes, then add garlic and cook for just 1 more minute until fragrant but not browned

Add the Mediterranean flavors:

Stir in sun-dried tomatoes and Italian herbs, cooking for another minute to wake up their oils and aromatics

Simmer the soup:

Add cannellini beans, chicken broth, and bay leaf, bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes to let everything meld

Choose your texture:

Remove the bay leaf and use an immersion blender to blend until smooth, or leave it slightly chunky if you prefer more texture in every spoonful

Add the luxury:

Stir in heavy cream and half of the reserved pancetta, simmer for 5 minutes more, then season with salt, black pepper, and red pepper flakes to taste

Finish with flair:

Ladle soup into bowls and top with remaining pancetta, a drizzle of olive oil, grated Parmesan, and fresh herbs if desired, then serve hot

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This soup became my go-to when I want something that feels special but does not require me to be a particular kind of person who has hours to devote to cooking. It is the kind of dish that makes people ask when you are making it again. The best part is how easily it scales for a crowd or shrinks for a quiet night alone.

Making It Your Own

I have learned that this recipe is beautifully forgiving. Skip the pancetta and use vegetable broth for a vegetarian version that still delivers plenty of depth. Navy beans or great northern beans work perfectly if you cannot find cannellini. Sometimes I stir in fresh baby spinach right before serving for a pop of color and extra nutrition that wilts beautifully into the hot soup.

The Bread Question

Crusty bread or focaccia turns this from soup to a full meal. I like to toast slices rubbed with garlic and olive oil until golden, then let people dunk to their hearts content. The bread soaks up that creamy broth and becomes something entirely wonderful on its own.

Serving It Up

A simple green salad with bright vinaigrette cuts through the richness nicely. Keep the toppings on the table so everyone can customize their own bowl. A glass of crisp white wine like Pinot Grigio pairs beautifully without competing with the creamy elements.

• Warm your bowls before serving to keep the soup hotter longer
• Extra Parmesan at the table is always appreciated
• Fresh herbs should be added last to maintain their bright flavor

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There is something profoundly satisfying about a soup that tastes like it came from a kitchen with more patience than you actually possessed. This is that soup for me, and I hope it becomes yours too.

Recipe FAQs

→ Can I make this soup vegetarian?

Yes, simply omit the pancetta and substitute the chicken broth with vegetable broth. The soup will still be rich and flavorful from the sun-dried tomatoes, herbs, and cream.

→ What type of beans work best?

Cannellini beans are traditional for Tuscan soups, but you can substitute navy beans, great northern beans, or butter beans with similar results. Always drain and rinse canned beans before using.

→ Can I make this soup ahead of time?

Absolutely. The flavors actually improve overnight. Store in the refrigerator for up to 3 days. When reheating, you may need to add a splash of broth or cream as the soup tends to thicken when chilled.

→ Is it necessary to blend the soup?

No, blending is optional. For a chunky rustic soup, skip the blending step. For a completely smooth texture, blend thoroughly. For the best of both worlds, blend half and leave half whole.

→ What can I serve with this soup?

Crusty bread, focaccia, or garlic bread are perfect for soaking up the creamy broth. A simple green salad with balsamic vinaigrette makes a nice accompaniment to balance the richness.

→ Can I freeze this soup?

Yes, but freeze before adding the heavy cream. The soup freezes well for up to 3 months. Thaw overnight in the refrigerator, reheat gently, and stir in the cream just before serving.