Creamy Tuscan White Bean Soup

The first time I made this soup was on a rainy Sunday when I couldn't decide between cooking something fancy or just ordering takeout. My Italian neighbor had mentioned that white bean soup was her grandmother's cure for everything, and I happened to have all the ingredients sitting in my pantry. Now it's become my go-to when I want something that feels indulgent but secretly takes almost no effort.

Last winter, my sister came over complaining she was exhausted and needed comfort food. I made a double batch of this soup, and we sat at the kitchen table for hours just talking and dipping torn bread into our bowls. She asked for the recipe before she even finished her first serving, and now she makes it for her family every Sunday.

Ingredients

• 100 g pancetta, diced: The rendered fat creates an incredible flavor base, and the crispy bits on top add essential texture
• 1 medium yellow onion, finely chopped: Sweet onions work best here as they caramelize slightly in the pancetta fat
• 2 garlic cloves, minced: Don't be tempted to add more, the garlic should support not overwhelm the beans
• 2 celery stalks, finely diced: These provide the classic aromatic foundation that makes this taste authentically Italian
• 1 medium carrot, peeled and diced: Adds a subtle sweetness that balances the salty pancetta
• 75 g sun-dried tomatoes, drained and chopped: Pack intense umami flavor, so use the ones packed in oil for best results
• 2 x 400 g cans cannellini beans, drained and rinsed: These become creamy when blended, creating that luxurious texture
• 1 bay leaf: Adds an earthy depth that you'll miss if you skip it
• 800 ml low-sodium chicken broth: Control the salt level yourself since pancetta is already quite salty
• 120 ml heavy cream: This is what transforms the soup from hearty to restaurant quality
• 1 tsp dried Italian herbs: A mix of oregano, basil and thyme works perfectly if you don't have a pre-made blend
• 1/2 tsp freshly ground black pepper: Freshly ground makes a noticeable difference here
• Salt, to taste: Wait until the end to season, as the pancetta and broth add plenty of saltiness
• Pinch of red pepper flakes, optional: Just a tiny pinch adds warmth without making it spicy
• 2 tbsp freshly grated Parmesan cheese: The finishing touch that makes each bowl feel special
• Fresh basil or parsley leaves, chopped: Adds a bright pop of color and fresh flavor against the rich soup
• Extra virgin olive oil: A final drizzle brings all the flavors together

Instructions

Crisp the pancetta:

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

Build your aromatics:

In the rendered pancetta fat, sauté onion, celery, and carrot until softened, about 5 minutes, then add garlic and cook for 1 more minute until fragrant, being careful not to burn it.

Add depth:

Stir in sun-dried tomatoes and Italian herbs, cooking for another minute to bloom their flavors and coat everything in that tomato oil.

Simmer the base:

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 get friendly.

Create the texture:

Remove the bay leaf, use an immersion blender to blend the soup until smooth, or leave it slightly chunky if you prefer more texture.

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.

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This soup became a staple in my house after I served it at a dinner party and three guests asked for seconds before anyone had finished their first bowl. Something about that combination of creamy beans and salty pancetta just makes people feel comforted.

Make It Vegetarian

Omit the pancetta and use vegetable broth instead, but consider adding a tablespoon of olive oil at the start to maintain that rich mouthfeel. I've made this version for vegetarian friends and they never miss the meat, especially when I double the sun-dried tomatoes for extra depth.

The Texture Question

I used to blend my soup completely smooth until I tried leaving it slightly chunky at a friend's house and realized the texture variation made it more satisfying. Now I pulse my immersion blender just until most of the beans are broken down but some whole beans remain for interest.

Serving Suggestions

A hunk of crusty bread is almost mandatory here, but focaccia takes it to another level since you can use the oil-soaked pieces to soak up every last drop. Sometimes I serve it alongside a simple green salad dressed with lemon vinaigrette to cut through the richness.

• Stir in fresh baby spinach during the last 2 minutes of cooking for extra nutrition
• Top with crusty garlic bread croutons instead of plain bread for extra crunch
• Make a double batch because the leftovers freeze beautifully for up to three months

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There's something about this soup that makes even a Tuesday night feel like a special occasion. I hope it becomes a comfort staple in your kitchen too.

Recipe Questions & Answers

→ 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 thanks to the creamy white beans, sun-dried tomatoes, and heavy cream.

→ What type of beans work best?

Cannellini beans are ideal for their creamy texture and mild flavor. Navy beans or great northern beans make excellent substitutes if cannellini aren't available.

→ Should I blend the soup completely smooth?

That's entirely up to your preference. An immersion blender creates a smooth, velvety texture, but leaving some chunks intact adds rustic appeal and texture contrast.

→ Can I prepare this soup in advance?

Absolutely. The flavors actually improve when refrigerated overnight. Store in an airtight container for up to 4 days, and reheat gently on the stovetop, adding a splash of broth or cream if needed.

→ What should I serve with this soup?

Crusty bread or focaccia are perfect for dipping. A simple green salad with balsamic vinaigrette makes a lovely starter, while the soup itself is substantial enough to be a main course.

→ How can I add more vegetables?

Fresh baby spinach can be stirred in just before serving until wilted. Chopped kale or Swiss chard also work well and add nutritional value without overpowering the classic flavors.