Why I Love This Soup, and Hope You Will, Too

This recipe is proof that soup can be simple and quick, and still be exactly what you need to revive your spirit at the end of a long day. I love the lightly creamy, savory broth in this soup, made so by blending beans with a little bit of heavy cream.

A little pancetta adds that irresistible salty pork bite, and then the whole thing is topped off with freshly shredded parmigiano reggiano. Layers of flavors without loads of effort.

Tuscan White Bean Soup is —

• Hearty and Filling: Cannellini beans and pancetta make this soup substantial enough for a meal.
• Nutrient-Rich: Packed with healthy beans and spinach, it’s as nutritious as it is delicious.
• Creamy Yet Light: Blended beans and a touch of heavy cream create a luscious texture without being heavy and overly rich.
• Made with Simple Ingredients: Made with everyday pantry staples and fresh vegetables.
• Bursting with Flavor: Parmesan cheese and Italian herbs add a savory depth that’s just lovely.
• Great for Meal Prep: Make a big batch for easy lunches or dinners throughout the week.

Main Ingredients Notes and Substitutions

Cannellini beans: Also known as white kidney beans, cannellini beans are hearty, nutty, and very flavorful. They are not the same as navy beans or great northern beans (all are different botanical varieties), but they can all be used interchangeably in this soup.

Aromatics: To create a well-flavored soup base, I start with a generous amount of aromatics, including leeks, onions, carrots, celery, and garlic.

Pancetta: White beans and pork products are a match made in soup heaven. Here, I used readily available pancetta and browned it along with the aromatics for extra flavor. Feel free to substitute diced ham or chopped bacon for a similar flavor effect.

Broth: I often rely on store-bought broth for convenience. If I feel the chosen broth is weak in flavor, I’ll mix in some Better Than Bouillon as a quick fix.

Cream: A little heavy cream at the end of cooking adds a lovely richness. Note that it’s blended with a portion of the beans to create a delightful body in the soup.

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Cook’s Notes

• The broth’s creaminess is created by blending beans with a little heavy cream. I blend this outside of the soup pot to control how much is smoothed out.
• Yes, you can use dried beans instead of canned. Soak them overnight and adjust cooking time accordingly.
• Yes! Just leave out the heavy cream and the cheese for best freezing results, adding them when you reheat.

How to Make Tuscan White Bean Soup

Ready to make the recipe? Skip to the recipe card for the full ingredient list and detailed instructions. Or, keep scrolling for a visual guide to making the soup.

Prep Notes

• Leeks: Clean and slice, ensuring to wash the inner layers thoroughly.
• Onions: Dice the onions.
• Carrots: Cut into small cubes for quicker cooking.
• Celery: Chop the celery ribs.
• Garlic: Mince the garlic cloves.
• Spinach: Wash and chop the leaves.
• Cheese: Grate the cheese finely for easy melting.

Step 1: Sauté the Aromatics

Sauté the aromatic vegetables and pancetta in some oil in a large soup pot until the vegetables are soft. Stir in the garlic and dried herbs.

Step 2: Cook the Bean Soup

Add the broth, bring to a light boil, and then add the bay leaves and beans. Cook for 10 minutes, and then lower the heat.

Step 3: Whirl Up the Beans

Blend two cups of the soup with heavy cream using an immersion blender until smooth, then stir back into the soup.

Step 4: Finish the Soup

Add spinach and parmesan cheese, stir well and adjust seasoning before serving.

Storing

Store leftovers in the fridge for up to 5 days, reheating gently on the stove.