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Tuscan White Bean Soup

Tuscan white bean soup with golden rosemary broth, tender cannellini beans, and wilted kale. Simmered with pancetta for savory depth and finished with a drizzle of olive oil and parmesan.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Beans and vegetables
  • 2 can (15 oz) cannellini beans Drained
  • 1 onion Diced
  • 2 stalks celery Diced
  • 1 bunch kale Stems removed and chopped
  • 4 cloves garlic Minced
Soup base
  • 4 oz pancetta or bacon Diced
  • 1 can (14 oz) diced tomatoes
  • 6 cup chicken or vegetable broth
  • 2 sprigs fresh rosemary
  • 1 rind parmesan rind (optional but adds depth) Optional
  • 1 tsp Italian seasoning
  • 0.5 salt To taste
  • 0.5 black pepper To taste
For serving
  • 0.25 olive oil Drizzle
  • 0.25 parmesan shavings Top
  • 0.25 crusty bread Serve beside

Equipment

  • 1 Dutch oven

Method
 

Crisp the pancetta
  1. Cook the diced pancetta in a large pot until crispy, then remove and set aside.
  2. Leave the rendered fat in the pot for sautéing the vegetables.
Sauté aromatics
  1. Sauté the diced onion, celery, and minced garlic in the fat for 5 minutes until fragrant.
Build the broth
  1. Add the diced tomatoes, broth, rosemary sprigs, parmesan rind if using, and Italian seasoning, then bring to a boil.
Simmer the beans
  1. Add the cannellini beans and simmer for 20 minutes to heat through and develop a creamy texture.
Thicken and wilt kale
  1. Remove the rosemary and parmesan rind, then mash about a third of the beans in the pot to thicken the soup.
  2. Add the chopped kale and simmer for 5 to 8 minutes, until wilted.
Finish and serve
  1. Season with salt and pepper to taste.
  2. Drizzle with olive oil, then top with parmesan shavings and the reserved pancetta; serve with crusty bread.

Notes

For extra body, mash the beans while they’re at a gentle simmer so the broth turns creamy without becoming paste-like. Store leftovers in an airtight container in the refrigerator for up to 4 days; freeze for up to 2 months (thaw and reheat gently, adding a splash of broth if needed). For a dairy-free option, omit the parmesan rind and finish with olive oil only (skip parmesan shavings).