Creamy Tuscan White Bean Soup

Indulge in the rustic flavors of Italy with this Creamy Tuscan White Bean Soup. This rich, velvety dish features creamy cannellini beans, savory pancetta, and sun-dried tomatoes, all simmered with aromatic Italian herbs and finished with a touch of heavy cream for a truly luxurious experience.

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This soup is a testament to how simple ingredients like celery, carrots, and onions can be transformed into a sophisticated meal. Whether you are looking for a comforting weeknight dinner or an elegant starter for an Italian-themed feast, this soup delivers on every level.

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 (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, fresh basil or parsley leaves, extra virgin olive oil

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

To achieve the perfect texture, use an immersion blender directly in the pot. If you prefer a more rustic feel, only blend half of the beans and leave the rest whole. Ensure you remove the bay leaf before blending to maintain a smooth consistency. For the best flavor, use a high-quality chef's knife to finely dice your vegetables so they soften evenly in the pancetta fat.

Varianten und Anpassungen

You can easily adapt this recipe to your preferences. For a vegetarian version, simply omit the pancetta and use a rich vegetable broth instead. If cannellini beans are unavailable, navy beans or great northern beans are excellent substitutes that offer a similar creamy texture.

Serviervorschläge

Serve this soup alongside crusty bread or garlic focaccia for a heartier meal. For an extra boost of nutrition and color, stir in a few handfuls of fresh baby spinach just before serving; the heat from the soup will wilt the leaves perfectly in seconds.

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This Creamy Tuscan White Bean Soup is the ultimate comfort food. With its rich, gluten-free base and savory toppings, it brings the warmth of an Italian kitchen right to your table. Enjoy every velvety spoonful!

Recipe FAQs

→ Can I make this soup vegetarian?

Yes, simply omit the pancetta and use vegetable broth instead of chicken broth. You can add a tablespoon of olive oil to sauté the vegetables for extra richness.

→ What can I substitute for cannellini beans?

Navy beans or great northern beans work perfectly as substitutes. They have a similar creamy texture and mild flavor that complements the other ingredients beautifully.

→ How do I achieve the best texture for this soup?

Use an immersion blender to blend the soup until smooth for a velvety consistency, or pulse it briefly for a chunkier, more rustic texture. The choice depends on your personal preference.

→ Can I prepare this soup in advance?

Absolutely. This soup stores well in the refrigerator for up to 4 days and actually develops more flavor over time. Reheat gently on the stovetop and add a splash of broth if needed to adjust consistency.

→ What should I serve with this soup?

Crusty Italian bread, focaccia, or garlic bread pair wonderfully with this soup. For a lighter option, serve it with a simple arugula salad dressed with lemon and olive oil.

→ How can I add more vegetables to this dish?

Fresh baby spinach or kale can be stirred in just before serving. You can also add diced zucchini or chopped Swiss chard along with the other vegetables for extra nutrition and color.