Save Savor the rustic elegance of our Creamy Tuscan White Bean Soup. This comforting dish brings the heart of Italy to your kitchen, blending protein-rich cannellini beans with the savory depth of pancetta and the concentrated sweetness of sun-dried tomatoes. It is a velvety masterpiece that is as nourishing as it is flavorful, finished with heavy cream for a truly luxurious touch.
Save The secret to this soup's incredible flavor lies in the layering of ingredients. By sautéing the aromatics in the rendered fat from the crispy pancetta, every bite is infused with a smoky, savory essence. The addition of sun-dried tomatoes provides a bright, acidic contrast to the creamy beans, creating a perfectly balanced bowl.
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 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, 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, 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
For the best results, use a large soup pot and a high-quality immersion blender to achieve your desired consistency. If you prefer a more rustic feel, only blend half of the soup. Always remember to remove the bay leaf before blending to ensure a smooth finish.
Varianten und Anpassungen
For a vegetarian version, simply omit the pancetta and substitute the chicken broth with vegetable broth. If cannellini beans are unavailable, navy beans or great northern beans work as excellent substitutes for maintaining the creamy texture.
Serviervorschläge
Serve this soup alongside warm crusty bread or focaccia for a heartier meal. For an extra boost of nutrition and color, stir in a handful of fresh baby spinach just before serving so it wilts gently into the hot soup.
Save This Creamy Tuscan White Bean Soup is the perfect solution for a sophisticated yet simple weeknight dinner. With its rich flavors and velvety finish, it brings a touch of Italian luxury to every bowl. Enjoy it hot and share the warmth with your loved ones.
Common Recipe Questions
- → Can I make this soup vegetarian?
Absolutely. Simply omit the pancetta and substitute the chicken broth with vegetable broth. Start with olive oil instead of rendered pancetta fat for sautéing the vegetables.
- → What's the best way to blend the soup?
An immersion blender works perfectly directly in the pot. If using a countertop blender, blend in batches and be careful with hot liquids. For more texture, blend only half the soup.
- → Can I freeze this soup?
The soup freezes well for up to 3 months, but leave out the heavy cream if freezing. Add the cream when reheating for the best texture and consistency.
- → What bread pairs well with this soup?
Crusty Italian bread, focaccia, or a warm baguette are ideal. The bread helps soak up the velvety broth and complements the Italian flavors beautifully.
- → How can I add more vegetables?
Fresh baby spinach or kale stirred in during the last 2 minutes of cooking adds nutrition. Chopped kale works especially well and holds up nicely in the creamy base.
- → Can I use dried beans instead of canned?
Yes, but you'll need to soak and cook them first. Use about 2 cups cooked dried beans instead of the cans. This takes longer but offers great texture control.