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Tuscan White Bean Soup

Tuscan white bean soup with pancetta and rosemary simmers into a thick, brothy bowl with tender cannellini beans and wilted kale. A parmesan-rind trick deepens the flavor while you mash part of the beans for natural creaminess.
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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 Use drained beans from canned jars.
Pancetta
  • 4 oz pancetta or bacon, diced Cook until crisp for topping and flavor.
Vegetables
  • 1 onion, diced
  • 2 stalks celery, diced
  • 1 bunch kale, stems removed and chopped Chop stems finely; add to soup to wilt evenly.
  • 4 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
Broth and herbs
  • 6 cup chicken or vegetable broth Choose chicken for richer flavor or vegetable for vegetarian.
  • 2 sprig fresh rosemary Add whole sprigs for aroma; remove before blending.
  • 1 tsp Italian seasoning
  • 1 parmesan rind (optional but adds depth) Stir in for flavor; remove and discard after simmering.
Serving and seasoning
  • 0.25 cup olive oil, parmesan shavings, and crusty bread for serving Use olive oil and parmesan shavings for topping; serve with crusty bread.
  • salt and pepper to taste Season at the end to taste.

Equipment

  • 1 Dutch oven

Method
 

Cook the pancetta
  1. Cook the pancetta in a large pot until crispy, then remove and set aside so the fat stays in the pot.
Sauté the aromatics
  1. Sauté the onion, celery, and garlic in the pancetta fat for 5 minutes, stirring until softened and fragrant.
Simmer the base
  1. Add the diced tomatoes, broth, rosemary sprigs, parmesan rind if using, and Italian seasoning, then bring to a boil.
Cook the beans
  1. Add the cannellini beans and simmer for 20 minutes to heat through and develop body.
Thicken with mashed beans
  1. Remove the rosemary and parmesan rind, then mash about a third of the beans in the pot to thicken the soup.
Wilt the kale
  1. Add the kale and simmer for 5-8 minutes until wilted and tender.
Finish and serve
  1. Season with salt and pepper to taste, then drizzle with olive oil and top with parmesan shavings and the pancetta.

Notes

Pro tip: Mash in the pot rather than blending for a classic rustic texture—aim for about one-third for thick, brothy creaminess. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop. Freezing is yes for best texture within 2 months. For a dietary swap, use vegetable broth and skip pancetta to keep it vegetarian (you may add a touch more olive oil to replace some richness).