Creamy Tuscan White Bean (Printable Version)

Velvety white beans with pancetta and sun-dried tomatoes in a rich cream broth.

# Ingredient List:

→ Meats

01 - 3.5 oz pancetta, diced

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2 celery stalks, finely diced
05 - 1 medium carrot, peeled and diced
06 - 2.6 oz sun-dried tomatoes packed in oil, drained and chopped
07 - 2 cans (14 oz each) cannellini beans, drained and rinsed
08 - 1 bay leaf

→ Liquids

09 - 27 fl oz low-sodium chicken broth
10 - 4 fl oz heavy cream

→ Seasonings

11 - 1 teaspoon dried Italian herbs blend of oregano, basil, and thyme
12 - 0.5 teaspoon freshly ground black pepper
13 - Salt to taste
14 - Pinch of red pepper flakes optional

→ Garnishes

15 - 2 tablespoons freshly grated Parmesan cheese optional
16 - Fresh basil or parsley leaves, chopped optional
17 - Extra virgin olive oil for drizzling

# Directions:

01 - In a large soup pot over medium heat, cook the diced pancetta until golden and crispy, approximately 4 to 5 minutes. Remove with a slotted spoon and set aside.
02 - In the rendered pancetta fat, sauté onion, celery, and carrot until softened, approximately 5 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
03 - Stir in sun-dried tomatoes and Italian herbs, cooking for approximately 1 minute to release their flavors.
04 - Add cannellini beans, chicken broth, and bay leaf. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes.
05 - Remove the bay leaf. Use an immersion blender to blend the soup until smooth, or leave it slightly chunky if preferred.
06 - Stir in heavy cream and half of the reserved pancetta. Simmer for 5 additional minutes. Season with salt, black pepper, and red pepper flakes to taste.
07 - Ladle soup into bowls. Top with remaining pancetta, a drizzle of olive oil, grated Parmesan, and fresh herbs if desired. Serve hot.

# Expert Tips:

01 -
  • Ready in under an hour, but tastes like you've been simmering it all day.
  • The pancetta renders its fat and flavors the entire pot, so you get restaurant-quality depth without complicated techniques.
  • Endlessly customizable—add spinach, adjust the creaminess, go vegetarian whenever the mood strikes.
02 -
  • If you blend the soup completely, it becomes almost too smooth and loses some textural interest; a partial blend that leaves some bean chunks creates a more satisfying mouthfeel.
  • The cream curdles easily if the soup is boiling when you add it, so always lower the heat first and add cream slowly while stirring, letting it warm through gently rather than violently.
03 -
  • Make extra and freeze it in individual portions for those mornings when you need comfort food but have no energy to cook.
  • Taste the broth before you start cooking; if it's already salty, go easy on additional salt since pancetta will season the pot as well.
Go Back