Creamy Tuscan White Bean Soup (Printable)

Rich, velvety white bean soup with pancetta, sun-dried tomatoes, and Italian herbs in a creamy broth.

# 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 - 2.65 oz sun-dried tomatoes packed in oil, drained and chopped
07 - 2 cans (14 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 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

# How to make it:

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 1 minute to release their aromatic qualities.
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. Using an immersion blender, blend the soup until smooth, or leave slightly chunky according to preference.
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.

# Recipe Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen, but comes together faster than you'd expect.
  • The combination of crispy pancetta and creamy beans feels indulgent without being fussy.
  • It's naturally gluten-free and flexible enough to adapt to whatever's in your pantry.
02 -
  • Don't skip rendering the pancetta properly, because that fat is doing the heavy lifting flavor-wise, and rushing it means missing out on crispy texture and full taste.
  • If your soup seems too thick after blending, thin it with a splash of broth rather than cream, which keeps the richness balanced and prevents it from becoming overwhelming.
03 -
  • Make this soup a day ahead if you can, because the flavors deepen overnight and it reheats beautifully without losing its creamy texture.
  • Keep the heat at a gentle simmer rather than a rolling boil once you add the cream, because aggressive heat can cause it to separate and lose its silky appeal.
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