Tuscan White Bean Soup

Tuscan white bean soup is made by simmering white beans with onions, garlic, carrots, celery, and herbs in a flavorful broth until tender. Olive oil and seasonings enhance the savory depth, producing a hearty, aromatic soup with creamy beans and well-balanced flavors.

As the soup simmers, the beans soften and absorb the broth’s flavors while the vegetables release sweetness, creating a cohesive, comforting dish. Gentle stirring ensures even cooking and flavor integration. The preparation emphasizes slow simmering, layering of aromatics, and proper seasoning to produce a rich, tender, and flavorful Tuscan white bean soup.

Print Recipe

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 20 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

Soup

Italian

Servings: 4

Equipment

• 8-quart pot with lid

Ingredients

• 4 oz. cured pancetta, diced
• 1 carrot
• 1 celery stalk
• 1 small onion
• 2 garlic cloves, chopped
• 2 cans, white beans
• 1 quart, low salt chicken broth
• 2 cups chopped Escarole
• ¼ tsp. black pepper
• 1 Tbsp. basil
• ½ tsp. thyme
• ⅛ tsp. ground cumin
• 1 Tbsp. sherry or 1 tsp. white wine vinegar
• chopped prosciutto and escarole for garnish

Instructions 

Don’t Sleep

Brown

• Brown the diced pancetta in the pot for about 10 minutes.
• Remove the browned pancetta and set it to the side on a paper towel.

Combine

• Add finely diced carrot, celery, and onion to the pot and sauté for about 15 minutes or until the vegetables are soft.
• Add garlic and spices and sauté for a minute or two.
• Stir in the beans.
• Add a quart of chicken stock and bring it to a boil.

Simmer

• Add the escarole and browned panchetta.
• Reduce heat and simmer for 45 minutes.
• Remove a ladle full of beans to a separate bowl, then blend or mash and return them to the pot to thicken.
• Add sherry or white wine vinegar.
• Salt to taste.
• Simmer for 10 minutes to thicken.
• Ladle into a bowl to serve, then top with chopped prosciutto, escarole, and a drizzle of olive oil.