When prepared with care, this Tuscan bean soup becomes creamy and deeply flavorful. The secret is to develop the beans’ flavor first: simmer them with aromatic ingredients, then build the soup. Traditionally, this rustic soup is served by spooning it over a slice of toasted Italian bread placed in a shallow bowl, which soaks up the broth and adds texture.

You may use only cannellini beans or a mix of beans. In the photo I used half cannellini and half borlotti beans; both work well. If you prefer, quality canned cannellini beans can be used to save time—follow the soup steps once the beans are cooked. The taste will be slightly less complex than using home-cooked dried beans, but the soup will still be satisfying and delicious.

Shopping and storage tips: Buy dried beans from a busy market where turnover is high. Choose beans with smooth, shiny skins and avoid those that look shriveled or off-color. At home, store dried beans in a glass jar and tuck in a couple of dried chile peppers to help deter pantry pests. If you cook extra beans, they make an excellent white bean salad or can be frozen for future soups and stews.

Buon appetito!
Deborah Mele

Tuscan Bean Soup

Yield:
Serves 4 – 6

Prep Time:
20 minutes

Cook Time:
2 hours

Total Time:
2 hours 20 minutes

A simple, hearty country soup that is substantial enough to serve as a main course.

Ingredients

To Cook The Beans:

4 ounces pancetta (or bacon if pancetta is unavailable)
1 pound dried cannellini beans (or a combination of beans), soaked overnight in cold water
1 onion, peeled and cut into quarters (pieces left attached)
4 medium garlic cloves, unpeeled
1 bay leaf

For The Soup:

2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1 sprig fresh rosemary
Salt and freshly ground black pepper
Extra virgin olive oil and cracked black pepper to serve
Finely chopped fresh herbs to garnish (parsley or chives work well)

Instructions

For the beans: Cut the pancetta into slices about 1 inch thick and 2 inches long.
In a large stockpot, cook the pancetta over medium heat until it turns golden and releases its fat. Add the quartered onion and the unpeeled garlic cloves and cook for a couple of minutes in the rendered fat to infuse flavor.
Add the drained, soaked beans to the pot along with the bay leaf and about 12 cups of water. Bring to a boil, then reduce to a gentle simmer. Cook for approximately an hour and a half, or until the beans are almost tender but not falling apart.
Remove the pot from the heat, cover it, and let the beans rest for 30 minutes. This helps them finish cooking through and improves texture.
Drain the beans, reserving the cooking liquid. Discard the bay leaf and remove the onion and garlic cloves from the pot.
For the soup: Return the stockpot to medium heat and warm the olive oil. Add the finely chopped onion, celery, and carrots, and cook until the onion turns soft and translucent—about 6 to 8 minutes.
Add the minced garlic and cook until fragrant, a minute or so. Then add the cooked beans, the sprig of rosemary, and about 5 cups of the reserved bean cooking liquid. Stir to combine.
Simmer the soup on low for 20 minutes to allow the flavors to mingle. Taste and season with salt and pepper as needed.
Remove and discard the rosemary sprig.
To create a creamy texture, remove roughly one third of the bean mixture and process it in a food processor or blender until smooth. You can also use an immersion (wand) blender to partially puree the soup directly in the pot.
Return the puréed portion to the pot and stir until the soup is evenly textured. If it seems too thick, add a little more of the reserved cooking liquid to reach your preferred consistency.
Serve the soup hot in bowls. Finish each serving with a generous drizzle of extra virgin olive oil and a sprinkle of cracked black pepper.
Garnish with a scattering of finely chopped fresh herbs just before serving. For a classic presentation, place a slice of toasted country or Italian bread in the bottom of each shallow bowl and ladle the soup over it.

Nutrition Information:

Yield: 6
Serving Size: 2 cups

Amount Per Serving:
Calories: 489
Total Fat: 22g
Saturated Fat: 6g
Trans Fat: 0g
Unsaturated Fat: 15g
Cholesterol: 23mg
Sodium: 192mg
Carbohydrates: 52g
Fiber: 13g
Sugar: 4g
Protein: 23g

Did you make this recipe?

Please leave a comment or share a photo—I’d love to see how your soup turned out.