Tuscan White Bean Soup

This Tuscan white bean soup is a comforting, rustic dish inspired by simple Italian cooking. Creamy white beans simmer slowly with aromatic vegetables, garlic, and herbs to create a deeply flavorful broth. A small amount of cured pork adds richness, while fresh herbs keep the soup balanced and fragrant. It’s filling yet wholesome, making it perfect for cool evenings or a relaxed family meal.

Equipment

• Large soup pot or Dutch oven
• Knife and cutting board
• Wooden spoon
• Ladle
• Measuring cups and spoons

Ingredients

• Dried cannellini beans – 450 g (1 lb), soaked overnight and drained
  or canned cannellini beans—2 cans (about 850 g), drained and rinsed
• Olive oil – ¼ cup (60 ml)
• Pancetta or bacon, diced – 115 g (4 oz)
• Leeks (white and light green parts), chopped – 2 cups
• Yellow onion, chopped – 2 cups
• Carrots, diced – 2 cups
• Celery, diced – 2 cups
• Garlic cloves, minced – 6
• Fresh rosemary, minced – 2 teaspoons
• Chicken or vegetable broth—8–10 cups (2–2.5 L)
• Bay leaves – 2
• Salt – 1 tablespoon (adjust to taste)
• Black pepper—1 teaspoon (adjust to taste)
• Freshly grated Parmesan cheese—for serving
• Extra olive oil—for drizzling

Instructions

• If using dried beans, soak them overnight in plenty of water, then drain and rinse.
• Heat olive oil in a large pot over medium heat.
• Add pancetta or bacon and cook until lightly browned and fragrant.
• Stir in leeks, onion, carrots, celery, garlic, and rosemary.
• Cook over medium-low heat for about 10 minutes, stirring occasionally, until vegetables are softened.
• Add the beans, broth, bay leaves, salt, and pepper.
• Bring to a gentle boil, then reduce heat and simmer partially covered.
• Simmer for about 90 minutes if using dried beans, or 45 minutes if using canned beans, until beans are tender and flavors are well developed.
• Remove bay leaves and let the soup rest off the heat for 10 minutes.
• Taste and adjust seasoning if needed.
• Serve hot with grated Parmesan and a drizzle of olive oil.

Recipe Info

• Prep Time: 15 minutes (plus soaking time if using dried beans)
• Cook Time: 45–90 minutes
• Total Time: 1–2 hours
• Servings: 6–8
• Cuisine: Italian
• Course: Soup / Main

How to Store

• Let soup cool completely before storing.
• Refrigerate in an airtight container for up to 4 days.
• Reheat gently on the stovetop, adding a little broth if thickened.
• Freeze for up to 3 months; thaw overnight in the refrigerator before reheating.

What Not to Do

• Do not boil aggressively—a gentle simmer keeps beans tender.
• Do not skip soaking dried beans, or they may cook unevenly.
• Do not over-season early; adjust salt at the end for best balance.

Tips & Variations

• For a vegetarian version, skip the pancetta and use vegetable broth.
• Blend a portion of the soup and stir it back in for a creamier texture.
• Add kale or spinach during the last 10 minutes of cooking.
• Swap rosemary for thyme if preferred.
• Serve with crusty bread for a complete meal.

Approximate Nutrition (Per Serving)

• Calories: ~280 kcal
• Protein: ~12 g
• Carbohydrates: ~28 g
• Fat: ~10 g
• Saturated Fat: ~3 g
• Fiber: ~8 g

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Jemero Carter

Tuscan White Bean Soup

Tuscan White Bean Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Snack, Soup

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

  

• Dried cannellini beans – 450 g 1 lb, soaked overnight and drained
• or canned cannellini beans – 2 cans about 850 g, drained and rinsed
• Olive oil – ¼ cup 60 ml
• Pancetta or bacon diced – 115 g (4 oz)
• Leeks white and light green parts, chopped – 2 cups
• Yellow onion chopped – 2 cups
• Carrots diced – 2 cups
• Celery diced – 2 cups
• Garlic cloves minced – 6
• Fresh rosemary minced – 2 teaspoons
• Chicken or vegetable broth – 8–10 cups 2–2.5 L
• Bay leaves – 2
• Salt – 1 tablespoon adjust to taste
• Black pepper – 1 teaspoon adjust to taste
• Freshly grated Parmesan cheese – for serving
• Extra olive oil – for drizzling

Method

 

1. If using dried beans, soak them overnight in plenty of water, then drain and rinse.
2. Heat olive oil in a large pot over medium heat.
3. Add pancetta or bacon and cook until lightly browned and fragrant.
4. Stir in leeks, onion, carrots, celery, garlic, and rosemary.
5. Cook over medium-low heat for about 10 minutes, stirring occasionally, until vegetables are softened.
6. Add the beans, broth, bay leaves, salt, and pepper.
7. Bring to a gentle boil, then reduce heat and simmer partially covered.
8. Simmer for about 90 minutes if using dried beans, or 45 minutes if using canned beans, until beans are tender and flavors are well developed.
9. Remove bay leaves and let the soup rest off the heat for 10 minutes.
10. Taste and adjust seasoning if needed.
11. Serve hot with grated Parmesan and a drizzle of olive oil.

Notes

• Protein: ~12 g
• Carbohydrates: ~28 g
• Fat: ~10 g
• Saturated Fat: ~3 g
• Fiber: ~8 g

FAQs

Can I use canned beans instead of dried?
Yes, canned beans work well and reduce cooking time.

How do I make the soup thicker?
Blend a portion of the soup and return it to the pot.

Is this soup freezer-friendly?
Yes, it freezes very well.

Can I make it vegan?
Yes, omit pancetta and use vegetable broth.

What should I serve with it?
Crusty bread, garlic toast, or a simple green salad pairs well.