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Tuscan White Bean Soup

Tuscan white bean soup with a golden herb-and-rosemary broth, tender cannellini beans, and wilted kale simmered until thick and cozy. Pancetta adds a savory, crispy finish, and a parmesan rind deepens the flavor for a restaurant-style bowl.
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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
  

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

Equipment

  • 1 Dutch oven

Method
 

Crisp the pancetta
  1. Cook the pancetta in a large pot over medium heat until crispy, then remove and set aside for topping.
  2. Keep the rendered fat in the pot so you can sauté the vegetables right in it.
Build the soup base
  1. Sauté the onion, celery, and garlic in the pancetta fat for 5 minutes, stirring until softened.
  2. Add the diced tomatoes, broth, rosemary sprigs, parmesan rind (if using), and Italian seasoning, then bring the mixture to a boil.
Simmer and thicken
  1. Add the cannellini beans and simmer for 20 minutes, keeping the broth at a steady simmer.
  2. Remove the rosemary sprigs and the parmesan rind, then mash about a third of the beans in the pot to thicken the soup.
Wilt the kale and finish
  1. Add the kale and simmer for 5–8 minutes until wilted and tender.
  2. Season with salt and pepper, then drizzle with olive oil and top with parmesan shavings and the reserved pancetta.

Notes

Pro tip: mash the beans right in the pot—start with about a third so you get creamy body without turning the soup fully smooth. Refrigerate leftovers in an airtight container up to 4 days; freeze up to 2 months (the kale may soften further on thawing). For a dietary swap, use pancetta-free flavor by using smoked olive oil or omit meat entirely and add a bit more parmesan and rosemary to keep it rich.