Creamy Tuscan White Bean Soup (Printable Version)

A velvety Italian soup featuring creamy white beans, savory pancetta, sun-dried tomatoes, and luxurious cream.

# What You Need:

→ Meats

01 - 3.5 oz 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 oz sun-dried tomatoes packed in oil, drained and chopped
07 - 2 cans (14 oz each) cannellini beans, drained and rinsed
08 - 1 bay leaf

→ Liquids

09 - 27 fl oz low-sodium chicken broth
10 - 4 fl oz heavy cream

→ Seasonings

11 - 1 teaspoon dried Italian herbs or mix of oregano, basil, and thyme
12 - 1/2 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

# How-To Steps:

01 - In a large soup pot over medium heat, cook 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 dried Italian herbs, cooking for another minute to develop flavors.
04 - Add cannellini beans, chicken broth, and bay leaf to the pot. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes.
05 - Remove the bay leaf. Use an immersion blender to purée soup until smooth, or leave 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 Advice:

01 -
  • The velvety texture is achieved without a drop of flour, making it naturally gluten-free yet impossibly creamy.
  • Each spoonful offers layers of flavor that build and evolve, from the initial hit of savory pancetta to the mellow, earthy finish of white beans.
02 -
  • Never boil the soup after adding the cream or it may separate, leaving you with a grainy texture instead of silky smoothness.
  • Reserve some of the bean liquid from the can before draining to add back in if the soup becomes too thick during blending.
03 -
  • Use an immersion blender for partial blending, creating a soup thats both creamy and chunky, giving you the best of both textures in each spoonful.
  • If you cant find pancetta, use bacon, but blanch it in boiling water for 30 seconds first to remove some of the smoky flavor that would overpower the delicate bean base.
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