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Rustic bowl of Tuscan white bean soup with creamy cannellini beans
Jemero Carter

Tuscan White Bean Soup

Tuscan White Bean Soup
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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