Creamy Tuscan White Bean Soup (Print Version)

Velvety Italian soup with white beans, pancetta, sun-dried tomatoes, and cream. Ready in 50 minutes.

# Ingredient List:

→ Meats

01 - 3.5 ounces 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 - 2.6 ounces sun-dried tomatoes in oil, drained and chopped
07 - 2 cans (15 ounces each) cannellini beans, drained and rinsed
08 - 1 bay leaf

→ Liquids

09 - 27 fluid ounces low-sodium chicken broth
10 - 4 fluid ounces heavy cream

→ Seasonings

11 - 1 teaspoon dried Italian herbs
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

# Cooking Directions:

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 another minute to enhance flavor development.
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. Use an immersion blender to blend the soup until smooth, or leave it slightly chunky according to preference.
06 - Stir in heavy cream and half of the reserved pancetta. Simmer for 5 minutes more. 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.

# Expert Suggestions:

01 -
  • It tastes like you've been simmering it all day, but 50 minutes gets you there with no fuss.
  • The pancetta fat does the heavy lifting flavor-wise, so you're not drowning in cream despite how indulgent it feels.
  • Easily flexible—skip the pancetta, add spinach, use whatever beans are in your cabinet and it still works beautifully.
02 -
  • Don't skip rinsing the canned beans—that starchy liquid is what makes soup taste muddy instead of clean and bright.
  • The cream goes in at the end, not the beginning, because it's delicate and curdling is real if you're not careful with the heat; keep it to a gentle simmer once it's added.
  • This soup tastes significantly better on day two, so if you have time, make it a day ahead and let the flavors settle overnight in the fridge.
03 -
  • Don't let the soup boil once the cream is added—it'll break and separate instead of staying silky and thick.
  • The pancetta fat is doing the real work here; use it generously and don't try to drain off too much or you'll lose the whole character of the dish.
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