Tuscan White Bean Soup
This Tuscan White Bean Soup is the kind of dinner that shows up when the weather turns and you want something warm without much fuss. It leans on creamy cannellini beans, sweet sauteed vegetables, and a rich, herby broth that tastes like it simmered all day, even though it comes together in under an hour. This version keeps things close to the classic Tuscan style you'll find in trattorias and family kitchens across Italy, with a few smart touches that make it easy for home cooks.
Equipment
- Dutch oven or large soup pot
- Cutting board
- Sharp knife
- Wooden spoon
- Immersion blender optional, for a creamier texture
- Ladle
- Cheese grater for serving
Ingredients
- 2 tablespoons extra virgin olive oil plus more for drizzling
- 4 ounces diced pancetta optional, omit for vegetarian
- 1 medium yellow onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 4 garlic cloves minced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes optional
- 2 bay leaves
- 1 can diced tomatoes 14.5 ounces
- 3 cans cannellini beans 15 ounces each, drained and rinsed
- 6 cups chicken or vegetable bone broth
- 1 Parmigiano Reggiano rind optional but recommended
- 4 cups chopped kale stems removed
- Salt and black pepper to taste
For Serving
- Grated Parmigiano Reggiano
- Crusty bread
Instructions
- Set your Dutch oven over medium heat and add the olive oil. Once shimmering, add the diced pancetta and cook for 4 to 5 minutes until browned. Transfer to a plate with a slotted spoon.
- Add the diced onion, carrots, and celery to the pot and saute for 7 to 8 minutes until softened. Add the minced garlic and cook for 30 seconds more.
- Sprinkle in the Italian seasoning and crushed red pepper flakes, add the bay leaves, and cook for 1 minute to bloom the herbs.
- Pour in the diced tomatoes, add the drained beans and broth, and nestle the Parmigiano rind into the pot. Return the cooked pancetta to the pot.
- Bring the soup to a gentle boil over medium-high heat, then reduce the heat to low and simmer partially covered for 20 to 25 minutes.
- Remove the bay leaves and cheese rind. Using an immersion blender, pulse 4 to 5 times to thicken the broth slightly while leaving texture.
- Stir in the chopped kale and cook for 3 to 5 minutes until wilted and bright green. Season with salt and pepper to taste.
- Ladle the soup into bowls, top with freshly grated Parmigiano Reggiano and a drizzle of olive oil. Serve immediately with warm crusty bread.
Notes
- Do not skip sauteing the vegetables fully since this step builds the base flavor of the whole soup.
- Simmering the Parmigiano Reggiano rind adds a deep, savory flavor you cannot replicate with grated cheese alone.
- Only blend a small portion of the soup so it keeps some texture instead of turning into a puree.
- Add the kale toward the end of cooking so it stays vibrant instead of turning mushy.
- Taste and adjust the seasoning right before serving since the broth reduces slightly as it simmers.
- To make this soup vegetarian, simply omit the pancetta and use vegetable broth.
- You can use dried cannellini beans instead of canned—soak 1.5 cups of dried beans overnight and cook before adding to the soup.
- Swap kale for baby spinach and add it in the last 2 minutes of cooking for a milder green.
- Add a splash of broth or water when reheating if the soup has thickened too much.
- This soup stores well in the fridge for up to 5 days and freezes beautifully for up to 3 months.
Nutrition
Serving: 1BowlCalories: 310kcalCarbohydrates: 34gProtein: 16gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 780mgPotassium: 890mgFiber: 9gSugar: 6gVitamin A: 85IUVitamin C: 45mgCalcium: 15mgIron: 20mg
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