Pin Transport yourself to the heart of Italy with this Velvety Creamy Tuscan White Bean Soup. This rich and comforting dish combines the nutty creaminess of cannellini beans with the savory depth of pancetta and the tangy sweetness of sun-dried tomatoes. Finished with a splash of heavy cream and aromatic Italian herbs, it is a luxurious yet simple meal perfect for any night of the week.
Pin This soup is a celebration of rustic Italian flavors, turning humble pantry staples into a restaurant-quality starter or main course. Whether you prefer a completely smooth puree or a more textured, chunky soup, this recipe is easily adaptable to your personal preference.
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 the best texture, ensure you remove the bay leaf before blending the soup. Using an immersion blender directly in the pot allows you to control the consistency; blend it fully for a silky finish or leave some whole beans for a more rustic feel.
Varianten und Anpassungen
For a vegetarian version, omit the pancetta and use vegetable broth. If cannellini beans are unavailable, you can substitute them with navy beans or Great Northern beans for a similar creamy result.
Serviervorschläge
Serve this hearty soup with crusty bread or focaccia to soak up every drop. For added greens, stir in a handful of fresh baby spinach just before serving until it is gently wilted.
Pin Enjoy this Creamy Tuscan White Bean Soup as a comforting lunch or a sophisticated dinner. With its perfect balance of herbs, cream, and savory pancetta, it is a dish that brings warmth and flavor to any table.
Recipe Q&A
- → Can I make this soup vegetarian?
Yes, simply omit the pancetta and substitute vegetable broth for the chicken broth. The soup will still be rich and flavorful thanks to the sun-dried tomatoes, cream, and Italian herbs.
- → What type of beans work best?
Cannellini beans are ideal due to their creamy texture, but navy beans or great northern beans make excellent substitutes. Ensure all beans are thoroughly drained and rinsed before adding.
- → Should I blend the soup completely smooth?
That's entirely up to your preference. Use an immersion blender for a velvety smooth consistency, or blend partially to retain some texture and bean pieces for a heartier soup.
- → How long does this soup keep?
Store in an airtight container in the refrigerator for up to 4 days. The flavors often improve overnight. Reheat gently on the stovetop, adding a splash of broth or cream if needed.
- → Can I freeze this soup?
Freeze before adding the heavy cream for best results. The soup will keep for up to 3 months in the freezer. Thaw overnight in the refrigerator, then reheat and stir in cream before serving.