Creamy Tuscan White Bean Soup

Warm up with this Creamy Tuscan White Bean Soup, a dish that brings the rustic flavors of Italy right to your table. This rich, velvety soup features creamy white beans, savory pancetta, and sun-dried tomatoes for a deeply satisfying experience.

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Infused with aromatic Italian herbs and finished with a touch of heavy cream, every spoonful offers a balance of smoky pancetta and tangy sun-dried tomatoes. It is the ultimate comfort food for a chilly evening.

Ingredients

• 100 g pancetta, diced
• 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
• 800 ml low-sodium chicken broth
• 120 ml heavy cream
• 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)
• 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

For a vegetarian version, omit the pancetta and use vegetable broth instead. If cannellini beans are unavailable, navy beans or great northern beans work perfectly as substitutes.

Varianten und Anpassungen

For added nutrients and a splash of color, stir in fresh baby spinach just before serving; it will wilt beautifully in the residual heat of the soup.

Serviervorschläge

Serve this hearty soup with warm, crusty bread or focaccia to soak up the creamy broth. A final drizzle of extra virgin olive oil and a sprinkle of Parmesan enhances the Italian flavors.

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Indulge in this elegant yet simple Tuscan soup that promises to become a new household favorite. Enjoy the warm, savory layers of flavor in every bowl!

Common Questions

→ Can I make this soup vegetarian?

Yes, simply omit the pancetta and use vegetable broth instead of chicken broth. You can add extra olive oil for richness and depth of flavor.

→ What beans can I substitute for cannellini?

Navy beans or great northern beans work perfectly as substitutes. They have similar creamy textures and mild flavors that complement the Tuscan ingredients.

→ How do I achieve the perfect creamy texture?

Use an immersion blender to partially blend the soup, leaving some beans whole for texture. The heavy cream added at the end creates the signature velvety consistency.

→ Can I prepare this soup ahead of time?

Absolutely. The soup keeps well refrigerated for up to 4 days. Reheat gently and add a splash of broth if it thickens too much during storage.

→ What should I serve with this soup?

Crusty Italian bread, focaccia, or garlic bread are perfect accompaniments. A simple arugula salad with lemon vinaigrette complements the rich, creamy flavors beautifully.

→ How can I add more vegetables to this dish?

Stir in fresh baby spinach or kale just before serving. The residual heat will wilt the greens perfectly while adding nutrition and color to the soup.