Save to Pinterest Transport your kitchen to the rolling hills of Italy with this Creamy Tuscan White Bean Soup. This dish is the epitome of rustic comfort, combining the earthy goodness of cannellini beans with the smoky depth of pancetta and the concentrated sweetness of sun-dried tomatoes. It is a velvety, satisfying meal that feels like a warm embrace on a chilly day.
Save to Pinterest The beauty of this soup lies in its simplicity and the quality of its aromatic ingredients. By sautéing a classic mirepoix in savory pancetta fat, you build layers of flavor that make every spoonful feel incredibly indulgent yet wholesome.
Ingredients
- Meats: 100 g pancetta, diced
- Vegetables: 1 medium yellow onion, finely chopped; 2 garlic cloves, minced; 2 celery stalks, finely diced; 1 medium carrot, peeled and diced; 75 g sun-dried tomatoes (packed in oil), drained and chopped; 2 x 400 g cans cannellini beans, drained and rinsed; 1 bay leaf
- Liquids: 800 ml low-sodium chicken broth; 120 ml heavy cream
- Seasonings: 1 tsp dried Italian herbs (or a mix of oregano, basil, thyme); 1/2 tsp freshly ground black pepper; Salt, to taste; Pinch of red pepper flakes (optional)
- Garnishes: 2 tbsp freshly grated Parmesan cheese (optional); Fresh basil or parsley leaves, chopped (optional); Extra virgin olive oil, for drizzling
Instructions
- Step 1
- In a large soup pot over medium heat, cook the diced pancetta until golden and crispy, about 4–5 minutes. Remove with a slotted spoon and set aside.
- Step 2
- In the rendered pancetta fat, sauté onion, celery, and carrot until softened, about 5 minutes. Add garlic and cook for 1 more minute until fragrant.
- Step 3
- Stir in sun-dried tomatoes and Italian herbs, cooking for another minute.
- Step 4
- Add cannellini beans, chicken broth, and bay leaf. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes.
- Step 5
- Remove the bay leaf. Use an immersion blender to blend the soup until smooth, or leave it slightly chunky if preferred.
- Step 6
- 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.
- Step 7
- Ladle soup into bowls. Top with remaining pancetta, a drizzle of olive oil, grated Parmesan, and fresh herbs if desired. Serve hot.
Zusatztipps für die Zubereitung
Using an immersion blender directly in the soup pot is the easiest way to achieve a smooth consistency. If you prefer a more rustic texture, you can blend only half of the beans and leave the rest whole for a bit of bite. Ensure you cook the pancetta until it is truly crispy to provide the best textural contrast to the creamy soup.
Varianten und Anpassungen
To make this dish vegetarian, simply omit the pancetta and use vegetable broth instead. If cannellini beans are unavailable, navy beans or Great Northern beans work perfectly as substitutes. For an extra boost of nutrition, try stirring in a handful of fresh baby spinach just before serving until it wilts.
Serviervorschläge
This hearty soup is best served with a side of warm, crusty bread or garlic focaccia for dipping. A final drizzle of high-quality extra virgin olive oil and a sprinkle of fresh basil will elevate the presentation and add a fresh pop of flavor to the rich broth.
Save to Pinterest Whether you're looking for a quick weeknight dinner or a elegant starter for a dinner party, this Creamy Tuscan White Bean Soup is a versatile classic that never fails to satisfy. Enjoy the rich, savory flavors of Tuscany from the comfort of your own home.
Common Recipe Questions
- → Can I make this soup vegetarian?
Yes, simply omit the pancetta and use vegetable broth instead of chicken broth. You may want to add a tablespoon of olive oil to sauté the vegetables since you won't have the rendered pancetta fat.
- → What type of beans work best?
Cannellini beans are traditional for Tuscan-style soups, but you can substitute navy beans, great northern beans, or borlotti beans if needed. All provide similar creamy texture when blended.
- → Can I freeze this soup?
The soup freezes well for up to 3 months, but it's best to freeze it before adding the heavy cream. Thaw overnight in the refrigerator, reheat gently, and stir in the cream just before serving.
- → How do I adjust the consistency?
For a thicker soup, blend more of the beans or let it simmer longer to reduce. For a thinner consistency, add more broth or water. You can also leave it partially chunky instead of fully blended.
- → What can I serve with this soup?
Crusty bread, focaccia, or garlic bread are perfect for soaking up the creamy broth. A simple green salad with vinaigrette balances the richness, or serve as a starter before grilled meats or roasted vegetables.
- → Can I make this in a slow cooker?
Sauté the pancetta and vegetables on the stovetop first, then transfer everything except the cream to your slow cooker. Cook on low for 4-6 hours, blend, stir in the cream, and heat through before serving.