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Tuscan White Bean Soup

Tuscan white bean soup with a golden herb-and-rosemary broth, mashed cannellini beans for body, and wilted kale. Simmer pancetta and vegetables, then boil, thicken, and finish with parmesan and olive oil.
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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
  

cannellini beans
  • 2 can (15 oz) cannellini beans, drained
pancetta or bacon
  • 4 oz pancetta or bacon, diced
kale
  • 1 bunch kale, stems removed and chopped
onion
  • 1 onion, diced
garlic
  • 4 garlic, minced
celery
  • 2 stalks celery, diced
diced tomatoes
  • 1 can (14 oz) diced tomatoes
broth
  • 6 cup chicken or vegetable broth
fresh rosemary
  • 2 sprigs fresh rosemary
parmesan rind
  • 1 parmesan rind (optional but adds depth)
Italian seasoning
  • 1 tsp Italian seasoning
olive oil
  • 0.5 tbsp Olive oil, for serving
parmesan shavings
  • 0.25 cup parmesan shavings, for serving
crusty bread
  • 1 serving crusty bread for serving
salt and pepper
  • 0.5 tsp Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Cook pancetta
  1. Cook pancetta in a large pot over medium heat until crispy, then remove and set aside. You should see browned, rendered fat in the pot.
Sauté aromatics
  1. Sauté onion, celery, and garlic in the pancetta fat for 5 minutes. Stir until softened and fragrant.
Build the soup
  1. Add diced tomatoes, broth, rosemary sprigs, parmesan rind if using, and Italian seasoning, then bring to a boil. Look for steady bubbling around the edges.
  2. Add cannellini beans and simmer for 20 minutes. Keep the surface at a gentle bubble.
Thicken and finish
  1. Remove rosemary and parmesan rind, then mash about a third of the beans in the pot to thicken. The soup should look slightly creamy with some whole beans left.
  2. Add kale and simmer for 5-8 minutes until wilted. The leaves should turn bright green and tender.
  3. Season with salt and pepper, then drizzle with olive oil and top with parmesan and pancetta. Serve with crusty bread alongside.

Notes

Pro tip: mashing about a third of the beans creates a naturally thick, creamy texture without blending. Store leftovers in the refrigerator for up to 4 days; reheat gently until hot. Freezing is yes for up to 2 months, though kale may soften further. For a lighter option, use chicken broth or omit pancetta and increase olive oil slightly for a still-rich vegetarian version.