Easy Tuscan White Bean Soup (Authentic Recipe) (2024)

ThisEasy Tuscan White Bean Soupis a comforting combination of flavors from pancetta, vegetables, and fresh rosemary. This one-pot Italian soup is delicious and nourishing. Serve with a drizzle of extra-virgin olive oil and crusty bread!

I like to keep a variety of canned beans in my pantry. It's so nice to be able to open the pantry doors and find a can of beans and whip up a soup. The great thing about canned bean soups is that they are so easy to make, budget-friendly, and are so versatile!

This Tuscan white bean soup has pancetta and is gluten-free! If you want to make it vegan/vegetarian, leave out the pancetta (and no grated Parmigiano-Reggiano) and use vegetable broth. It is also super creamy, but totally dairy-free!

The soup on its own is so filling! But go ahead and serve it with some crusty Italian bread or a salad. You could even make some ditalini or pastina to go with it.

The kids love it. We love it! It is absolutely delicious and you will be making it on rotation all winter long! Let's get onto this incredible soup recipe!

Why you'll love this hearty Italian Tuscan white bean soup:

1. So delicious and healthy: This Tuscan White Bean Soup is not only delicious, but it's also packed with nutrients from the vegetables and protein-rich white beans.
2. One-pot: It's a one-pot meal that is perfect for a quick and easy weeknight dinner.
3. Comforting soup: The blend of herbs and spices adds depth of flavor to the soup, making it a comforting and satisfying dish.
4. Creamy: With its creamy texture and hearty ingredients, this soup is a great option for vegans/vegetarians (just leave out the pancetta) or anyone looking to incorporate more plant-based meals into their diet. Totally gluten-free!
5. Even better next day: Leftovers of this soup can be easily reheated for lunch the next day, making it a convenient and tasty meal prep option.

What ingredients are in Italian cannellini bean soup?

Here are all the ingredients you need. Besides the pancetta, it should be things you'll have on hand (full printable recipe is below):

• Olive Oil:I use a very good quality extra-virgin olive oil. You aren't using a lot, and it really adds a delicious flavor to the soup when it's finished and you drizzle on a little bit.
• Pancetta: I found a diced pancetta at a local Italian market. You could also get a chunk at a deli and chop it up yourself. Bacon could be substituted. Leave it out if you want to make this vegan/vegetarian. OR you could cook the pancetta in a separate pan and crisp it up for those that aren't vegan/vegetarian and serve to them.
• Onion:I used a sweet onion, but you could use whatever type you have on hand.
• Garlic: Fresh garlic adds a lot of flavor to the soup. Use more if you like a more pronounced garlic flavor. I have some that I minced up in a jar in the fridge and add a small spoonful in.
• Carrots and Celery: These veggies add vitamins and a bit of flavor when they're sauteed with the onion and garlic.
• Broth: You could use vegetable or chicken. Be sure to use low-sodium. If you're making this vegan/vegetarian, be sure to use a vegetable broth.
• Cannellini Beans:Cannellini Beans are full of packed with proteins, vitamins, and healthy fats. You could use another white bean. Great Norther Beans or navy beans could also be used could be used instead, but it won't be as creamy of a texture.
• Rosemary: I use fresh rosemary. I do not recommend dry. I see some recipes where they add too much dried herbs. Adding fresh rosemary gives a nice flavor. I snip a portion off of my little plant to add in and remove it when the soup is ready. A fresh rosemary plant is one of the easiest herbs to have (inside or outside).
• Bay Leaves:Bay Leaves add a nice and rich flavor to the soup. Once it's cooked up, remove it. , but just make sure to remove them before you eat!
• Sea salt and fresh black pepper: I would start with a little bit of salt. The beans and pancetta are salty. Also, be sure to use low-sodium broth. If you use salted broth, you will not need any more salt. Use a little fresh black pepper if you like the flavor.
• Crushed red pepper flakes: These are optional, but go ahead and add some in if you like it spicy.

How to make this hearty Tuscan white bean soup:

Here is a summary of how to make this delicious soup. (Full printable recipe can be found below).

• Step 1: Place soup pan on medium heat and add the oil.
• Step 2:Cook up the pancetta cubes until they crisp up and the fat renders.
• Step 3-7:The vegetables get added in. Stir and let them cook up then add the garlic. Garlic cooks up very fast so stir and don't let them brown (takes less than a minute).
• Step 8-9:Add broth and the beans, bay leaf and rosemary sprigs. Increase heat to high and bring to a boil. Once it starts to boil, lower heat and simmer, partially covered, for about 45 minutes.
• Step 10: Taste the soup and add in some salt, if needed, and pepper, if you like.
• Take out the bay leave and rosemary sprigs. Remove 2 cups of soup and blend.
• Combine the creamed soup. If you blended some of the soup, add it back to the pot and stir to combine. Add more broth if it's too thick and simmer to heat it before serving.
• Serve:Transfer to a serving bowl or ladle directly into soup bowls. Drizzle on some extra-virgin olive oil before serving. If you like, sprinkle on some Parmigiano-Reggiano cheese and crushed red pepper flakes. ENJOY!

Expert tips for Tuscan bean soup:

• Use high-quality ingredients:As I usually mention, the best quality extra-virgin olive oil will make a huge flavor difference in this soup. Also, use fresh rosemary, if you can find it and a nice quality white bean.
• For canned beans: Be sure to rinse and drain the beans before you add them to the soup to remove excess sodium.
• To make it creamy: Reserve a small portion of the cooked beans and broth to blend and add back into the soup. You will still have texture from the beans you didn't blend or mash, and nice creaminess in every bite.
• If using a blender: wait for the soup to cool slightly before blending to avoid any splatters or burns.
• Use a wooden spoon: to stir the vegetables while cooking to prevent damage to non-stick pans.
• When adding minced garlic: be careful not to let it brown or burn as it can quickly become bitter.
• Experiment with different types of broth: for added flavor, such as vegetable or chicken broth.
• Add some chopped fresh herbs: such as parsley for added freshness and flavor.
• For a heartier meal: serve with crusty bread or over cooked dittalini or rice.
• Leftovers: This soup stays fresh in the refrigerator for up to 3 days and lasts in the freezer for 2 months. Thaw the frozen soup overnight in the fridge, then reheat it on the stove top over medium heat.
• Serve this soup: with freshly grated Parmegiano-Reggiano cheese, along with some sliced crusty bread, like a baguette.

Variations for Tuscan white bean soup:

1. Vegetarian option: To make this soup completely vegetarian, omit the pancetta and use vegetable broth instead of chicken broth.
2. Gluten-free option: This soup is naturally gluten-free, but be sure to check that your chicken or vegetable broth does not contain any gluten-containing ingredients.
3. Creamy version: For a richer and creamier version of this soup, add a splash of heavy cream or half and half at the end before serving.
4. Chunky version: If you prefer your soup to have more texture, reserve some of the beans and vegetables before pureeing and stir them back into the soup after blending.
5. Spicy version: Add a pinch of red pepper flakes or a chopped chili pepper to give this soup a spicy kick.
6. Meat lover's option: For a heartier version of this soup, add some browned Italian sausage or diced cooked chicken to the soup before serving.

What to serve with soup recipes with white beans:

This soup is filling as it is, which is why Ilove serving it on its own! But, here are some serving ideas:

• Garlic Bread >>> Our really easy recipe is truly delicious!
• Crusty-No Knead Italian Bread >>> This bread is no-fuss and has the most incredible crust! Perfect to dunk right into the soup!
• Sicilian Fennel and Orange Salad >>> Really nice in the winter time, this salad is refreshing and so flavorful!
• Panzanella >>>This Tuscan bread salad goes really nicely with the hearty bean soup!

How to store Italian cannellini bean soup?

This does make a nice large batch of soup. So if you're cooking for two, you will have leftovers to enjoy during the week!

• To refrigerate: Once cooled, store in air-tight container for 3-5 days in the refrigerator. Reheat on the stove on medium-low.
• To freeze: Completely cool and store in air-tight container in the freezer for up to 2 months. Defrost overnight in the fridge and heat on medium-low. Freeze in small container and date them so you can enjoy small portions at at time.

FAQ's

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