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Do you start craving bowls of steaming soup as soon as fall arrives? I do, and this Tuscan White Bean Soup is always at the top of my list. It’s a recipe I fell in love with during our time in Tuscany, where we enjoyed it many times. Hearty and full of sautéed vegetables, creamy white beans, and crispy pancetta, it reminds me of cozy evenings by the fire. This wholesome, one-pot meal is ready in under an hour and tastes even better the next day!
I love how the house fills with delicious aromas while it simmers away. The pancetta’s salty richness balances perfectly with the creamy beans, while the tender vegetables and tangy tomatoes create a flavorful broth. What really sets this soup apart is adding fresh kale and cabbage at the end, giving it a wonderful mix of texture and flavor. It’s pure comfort on cool days, but light enough to enjoy year-round.
Table of Contents
Ingredients for Tuscan White Bean Soup
- Olive Oil: Extra virgin is best for sautéing and drizzling. Its rich flavor really shines in this soup.
- Pancetta: Adds a wonderful salty depth. If you can’t find it, bacon works as a good substitute.
- Yellow Onion: I prefer yellow for its slight sweetness, but white works too if that’s what you have.
- Celery: Look for crisp stalks. The inner ribs are great for their tender texture and milder flavor (I like to include the leaves too).
- Carrots: Choose firm, bright orange carrots. If the tops are still attached, they should look fresh and green.
- Bay Leaves: Don’t skip these! They add a subtle flavor that really rounds out the soup.
- Garlic: Fresh is best here. Look for plump, firm cloves.
- Crushed Tomatoes: Canned works perfectly. Fire-roasted add an extra layer of flavor if you can find them.
- Chicken Stock: Homemade chicken stock is great, but store-bought saves time. Just look for low-sodium so you can control the salt.
- Cannellini Beans: These creamy white beans are classic in Tuscan soups. Great Northern beans make a good substitute.
- Parmesan Rind: This is optional, but I always save my rinds in the freezer for soups like this. It adds amazing flavor.
- Kale: Any variety works well here. Look for fresh, crisp leaves without any yellowing.
- Savoy Cabbage: Its crinkly leaves add great texture. If you can’t find savoy, green cabbage is a fine substitute.
- Parmesan Cheese: For the best flavor, look for Parmigiano-Reggiano or Grana Padano. They’re a bit pricier, but their rich, nutty taste really enhances the finished soup. If those aren’t available, a good quality domestic Parmesan will still work well.
- Salt and Freshly Ground Black Pepper: Don’t be shy with the pepper – it really brings out all the flavors.
I adapted this recipe from Samin Nosrat’s “Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking,” a beautifully illustrated, James Beard-award-winning cookbook that’s a favorite of mine. What I love about Samin’s approach is how she breaks down the fundamentals of cooking in a way that’s both approachable and eye-opening. This soup is a perfect example of her philosophy in action – it uses simple ingredients but pays close attention to technique and balance, resulting in a dish that’s far more than the sum of its parts.
5 Recipe Tips
- Layer the flavors: Start by cooking the pancetta until crisp, then use that flavorful fat to sauté your vegetables. It adds depth to every spoonful.
- Simmer slowly: Allow the soup to simmer gently. Patience pays off in rich, developed flavors.
- Adjust thickness: If the soup is too thick, thin it with additional stock or water. (This recipe as is makes a very thick soup.)
- Don’t rush the vegetables: Let the onions, carrots, and celery cook until they’re truly soft and starting to caramelize. This builds a flavor foundation for the whole soup.
- Finish with flair: A drizzle of good olive oil and a sprinkle of freshly grated Parmesan just before serving elevates the soup from good to great.
Recipe Options
- Greens swap: Not a kale fan? Spinach or Swiss chard work beautifully too.
- Meat-free version: Skip the pancetta and use vegetable stock for a delicious vegetarian twist.
- Spice it up: Add a pinch of red pepper flakes if you like a little kick. It’s great on chilly days.
- Herb variations: Rosemary or sage can stand in for bay leaves. Each brings its own personality to the soup.
This soup takes me back to evenings in Tuscany, but it’s just as comforting in my own kitchen. It’s the kind of meal that makes you want to linger at the table, especially with a good loaf of bread for dunking. Don’t be surprised if you find yourself making it regularly – it has that effect on people. And if you end up with leftovers? Even better. A bowl of this for lunch the next day is something to look forward to.
More Delicious Soup Recipes
How to Make Tuscan White Bean Soup
Start by crisping the pancetta in olive oil, then add the diced vegetables and sauté until softened and lightly browned. Create a well in the center, add more oil and sizzle the garlic briefly.
Stir in crushed tomatoes and simmer until thickened. Add chicken stock, beans, and the Parmesan rind if using, then bring to a simmer. Stir in the kale and cabbage, returning to a simmer and cooking until the greens are tender.
The soup will be quite thick; feel free to add more stock or water if you prefer a thinner consistency. Taste and adjust seasoning as needed. Remember, the soup’s flavor improves with time, so don’t rush the simmering process. Serve hot with a drizzle of olive oil and a sprinkle of grated Parmesan for added richness.
Tuscan White Bean Soup
Video
Ingredients
- 2 tablespoons olive oil divided, plus more for drizzling
- 4 ounces pancetta diced small (or bacon)
- 1 medium yellow onion diced small
- 2 ribs celery diced small
- 3 medium carrots diced small, peeled if you like
- 2 bay leaves
- freshly ground black pepper
- fine sea salt
- 2 large garlic cloves thinly sliced
- 14 1/2 ounce can crushed tomatoes with juice
- 4 cups chicken stock
- 2 15-ounce cans cannellini beans with liquid or 3 cups cooked cannellini or Great Northern beans
- Parmesan rind optional
- 6 cups thinly sliced kale ~2 bunches
- 3 cups thinly sliced savoy cabbage ~1/2 a small head, or green cabbage
- 1 ounce grated Parmesan cheese for serving, optional
Instructions
- Heat 1 tablespoon olive oil in soup pot or Dutch oven over medium-high heat until hot. Add pancetta; cook and stir until fat begins to render and meat just starts to brown, 2 to 3 minutes.
- Add onion, celery, carrots and bay leaves to soup pot; season with salt and pepper. Reduce heat to medium and cook, stirring occasionally until vegetables have softened and starting to brown, about 15 minutes. Move vegetables to the sides to create a small open space at the center; add remaining 1 tablespoon olive oil. Add garlic slices to hot oil and let sizzle, just until fragrant, about 30 seconds. Stir in crushed tomatoes with their juices and bring to simmer.
- Allow tomatoes to simmer until most of their juice has evaporated, 6 to 8 minutes. Add chicken stock, beans with their liquid, and Parmesan rind (optional); stir to combine and bring to simmer. Add kale and cabbage; stir and return to simmer (add more stock or water to cover if needed). Simmer 20 minutes, or until kale and cabbage are tender. Taste and add more salt and pepper if needed. (The soup will be very thick – feel free to add more stock or water if you prefer a lighter soup.) Remove and discard bay leaves and Parmesan rind.
- Ladle into serving bowls and finish with a drizzle of olive oil and sprinkle of grated Parmesan cheese if desired. Serve hot.
Notes
- Store refrigerated in an airtight container for up to 5 days or freeze for up to 2 months. Return soup to boil before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You’ve inspired me to start using dry beans again! It’s just so easy to use canned beans, but I agree that the flavor is better with dried beans…not to mention the cost. Either way, this soup is right up my alley! I’ve made a version of this soup before, but I like how you pureed the entire thing. This is my kinda meal on a cold, snowy day!
Thanks, David! I end up making this with canned beans sometimes and it’s still so good – but with cooked dried beans it really is even better.
The white beans and sage sold me! And the heavy cream, of course! What a lovely way to warm up on a chilly night.
aww…thanks, Liz! I’m excited for you to give this one a try!
My mother made white bean soup often when I was growing up Marissa, so it’s always been one of my favorites! This looks incredibly smooth and delicious. On my list!
Foods that bring back memories are the best, aren’t they? Excited for you to taste this, Mary Ann!
It looks so very creamy and warming. Freshly made white beans taste so much better than the canned version. And I love the easy, fuss free preparation too.
Thanks so much, Angie!