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Tuscan White Bean Soup

Tuscan white bean soup with a golden herb-and-rosemary broth, creamy mashed cannellini beans, and tender kale simmered until wilted. Finished with crispy pancetta (or bacon), olive oil, and parmesan for a hearty Italian main.
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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: 430
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 kale 1 bunch; stems removed and chopped
onion
  • 1 onion diced
garlic
  • 4 garlic cloves, minced
celery
  • 2 celery stalks, diced
diced tomatoes
  • 1 can (14 oz) diced tomatoes
broth
  • 6 cup chicken or vegetable broth
rosemary
  • 2 fresh rosemary sprigs
parmesan rind
  • 1 parmesan rind optional but adds depth
Italian seasoning
  • 1 tsp Italian seasoning
olive oil
  • 1 tbsp olive oil for serving and drizzling
parmesan shavings
  • 0.25 cup parmesan shavings for topping
crusty bread
  • 1 crusty bread for serving
salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Cook the pancetta
  1. Heat a large pot over medium heat and cook the diced pancetta (or bacon) until crispy, about 5 to 8 minutes. Transfer to a plate and set aside.
Build the base
  1. In the same pot, sauté the diced onion, celery, and minced garlic in the rendered fat over medium heat for 5 minutes, stirring until softened and fragrant. Keep heat at a steady sizzle without browning.
  2. Add the diced tomatoes, broth, rosemary sprigs, parmesan rind (if using), and Italian seasoning. Bring the mixture to a boil, with visible bubbles across the surface.
Simmer and thicken
  1. Stir in the drained cannellini beans and reduce to a simmer. Simmer for 20 minutes, until the beans are tender.
  2. Remove the rosemary sprigs and parmesan rind from the pot. Mash about a third of the beans directly in the pot to thicken the soup.
Wilt the kale and serve
  1. Add the chopped kale to the pot and simmer for 5 to 8 minutes until wilted and bright green. Stir occasionally so it cooks evenly.
  2. Season with salt and pepper to taste. Ladle into bowls and finish with a drizzle of olive oil, parmesan shavings, the crispy pancetta, and crusty bread on the side.

Notes

For best texture, mash only about one-third of the beans so the rest stay creamy but distinct. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove. Freezing is yes—cool completely and freeze up to 3 months, then thaw and rewarm, adding a splash of broth if it thickens. For a lighter option, use olive oil instead of pancetta and choose vegetable broth for a vegetarian version.