Tuscan White Bean Soup is a comforting soup that’s loaded with flavor from roasted garlic, pancetta, veggies, and herbs. This soup is great as a precursor to a larger meal but is bold enough to shine by itself, or alongside a salad or sandwich.
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Tuscan White Bean Soup may be one of the easiest soups you can make.
We love it because it is nourishing, filling, and completely budget-friendly.
It’s also customizable so if you want to make it vegetarian, or vegan you can do that by omitting the chicken stock, pancetta, and Parmigiano Reggiano rind. It will still have incredible flavor thanks to the roasted garlic!
Roasted garlic Tuscan white bean soup is great with a side of garlic bread and a green salad with Italian vinaigrette but also pairs well with sandwiches, like our hot roast beef sandwich with onion jam.
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Recipe ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Garlic. An entire head of garlic is roasted for this recipe. This simple addition is easy to make and amplifies the flavor of this soup. The roasted garlic can be made in advance and saved for up to 1 week.
- Beans. I used a bag of dried cannellini beans for this Tuscan white bean soup. If you’re doing the same, be sure to soak and soften the beans overnight or they will not be tender enough for the soup. A great alternative is to use canned cannellini beans that have been drained of their liquid, but not rinsed.
- Pancetta. This adds great flavor to the Tuscan white bean soup. You can also use bacon if you can’t find pancetta. If you’re making vegetarian, omit the pancetta and replace the chicken stock with vegetable stock.
- Stock. Use homemade chicken stock, or a stock made from low-sodium chicken base.
- Rosemary. Roasted garlic and rosemary make a perfect combo and I love how the flavors complement each other in the soup.
- Parmigiano rinds. These are optional but highly recommended!
See the recipe card for full information on ingredients and quantities.
How to make it
First, roast the garlic
- Preheat your oven to 400f and slice off the top 1/4 inch of a head of garlic to expose the top of the cloves. Place the cut side up on a sheet of aluminum foil and drizzle with a bit of olive oil and a pinch of salt. Wrap the garlic in the foil, place on a baking sheet, and bake for 40 minutes. (Photo #1)
- Remove the garlic from the oven and allow it to cool. Once cool, gently squeeze the bottom of the garlic head to release the cloves. Note: The roasted garlic can be made up to 1 week ahead to speed up the process. (Photo #2)
Next, make the soup
- Dice 4 ounces of pancetta, 1 large onion, 4 celery ribs, and 3 medium carrots. (Photo #1)
- In a large pot, saute the pancetta in a 1/4 cup of extra virgin olive oil over medium-low heat until most of the fat has rendered (about 10 minutes). (Photo #2)
- Next, add the celery, onion, and carrots and continue to cook for 10 more minutes or until the veggies have softened. (Photo #3)
- Add a 1/4 teaspoon of crushed red pepper flakes and cook for an additional 30 seconds, then add the roasted garlic cloves. (Photo #4)
- Add 6 cups of low-sodium chicken stock, 1 Parmigiano Reggiano rind (optional), 1 large bay leaf, 3 sprigs of rosemary, and 1 pound of cannellini beans. Note: If using dried cannellini beans, use 1 pound and soak them overnight in a pot of water prior to using in the soup. If using canned, use 3 16-ounce cans that have been drained of their liquid. Bring the ingredients to a boil, then lower to a simmer and cook for 15-20 minutes. (Photo #5)
- Using the back of a wooden spoon, mash the beans against the side of the pot to help thicken the soup. As an alternative, you can use an immersion blender or regular blender to further thicken. If using either type of blender, remove the rosemary, bay leaf, and Parmigiano rinds prior to blending. Taste test the soup and adjust salt and pepper levels to taste. If you’ve not already done so, remove the rind, rosemary, and bay leaf prior to serving in bowls with a drizzle of extra virgin olive oil, grated Parmigiano Reggiano, and crusty bread. Enjoy! (Photo #6)
The best way to soften dried beans is to soak them overnight. Then in the morning, rinse the beans and place in a pot and add water about an inch higher than the beans and bring to a moderate simmer for 10 minutes. Then, turn the burner to low and cover the pot. Allow them to sit on low heat for an hour or so and check every 30 minutes for tenderness. If your beans are old, they may never soften so make sure the beans you’re using aren’t expired.
Top tips
- Consistency. Some people prefer a looser white bean soup, while others like it on the thicker side. Customize this to your preference when mashing or blending the beans. Blending the beans will yield a thicker, creamier soup. If you wind up with a soup that’s too thick, simply add a touch of water or chicken stock to loosen it back up.
- Parmigiano rinds. We always recommend saving your Parmigiano rinds as they add great flavor to soups, like pasta e fagioli, or sauces. Some Italian grocery stores will sell just the rinds in their cheese section. If you don’t see any, ask the cheesemonger and they’ll likely have some for you.
- Use homemade stock. Homemade chicken stock not only adds superior flavor, it also gives you greater control over the sodium level in your food and I always recommend using it if you can!
Our favorite soups
We love soup, especially in the cooler months. Here are a few of our absolute favorites that we know you’ll love.
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Tuscan White Bean Soup
Ingredients
- 1/4 cup (60g) extra virgin olive oil
- 1/4 pound (113g) pancetta diced
- 1 large onion diced
- 4 ribs celery diced
- 3 medium carrots diced
- 1/4 teaspoon crushed hot red pepper flakes
- 1 pound (454g) dried cannellini beans soaked overnight and softened, or 3 16-ounce cans
- 6 cups (1.5kg) low sodium chicken stock plus more for thinning
- 1 head garlic roasted
- 3 sprigs rosemary
- 1 small Parmigiano Reggiano rind optional
- 1 large bay leaf
- salt and pepper to taste
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Instructions
For the roasted garlic
- Preheat oven to 400f. Cut off the top 1/4-inch of the garlic, exposing the top of the cloves. Place the head cut side up on a sheet of foil and drizzle with a bit of olive oil. Wrap tightly with the foil and place onto a baking sheet. Bake for 40-50 minutes or until golden and soft.
For the soup
- In a large heavy pot saute the pancetta in olive oil over medium-low heat until most of the fat renders (about 10 minutes). Next, add in the celery, onion, and carrots and continue to cook for about 10 more minutes or until the veggies are softened.
- Add in the crushed red pepper flakes and cook for 30 seconds. Add in the roasted garlic cloves, chicken stock, Parmigiano rind, bay leaf, rosemary, and beans. Bring to a boil then lower to a simmer and cook for 15-20 minutes.
- Mash the beans with a wooden spoon against the side of the pot to help thicken the soup. For a thicker soup use an immersion or regular blender.
- Taste test the soup and adjust salt and pepper levels to taste. Remove the Parmigiano rind, rosemary stem, and bay leaf before serving. If the soup is too thick, thin with a bit more stock or water.
- Serve with a drizzle of extra virgin olive oil, grated parmesan, and crusty bread on the side. Enjoy!
Notes
- This recipe assumes that the dried beans have been soaked and softened. See the FAQ above on how to soften beans for more information. You can also use canned beans which are already soft and require no prep other than draining.
- Greens like escarole, spinach, or kale can be added to brighten up the soup.
- The roasted garlic can be prepped in advance and saved in the fridge for up to 1 week.
- For a vegetarian dish use vegetable stock and omit the pancetta, chicken stock, and Parmigiano rind.
- Make sure to serve with plenty of crusty bread, grated cheese, a drizzle of extra virgin olive oil, and hot red pepper flakes.
- Leftovers can be stored in the fridge for up to 3 days and can be reheated on the stovetop or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This soup was fast and easy to make as well as scrumptious! My family agreed we will be making it often. This is the first recipe I’ve made from Sip and Feast, but it won’t be my last. The directions are clear and easy to follow, and I appreciate that there are pictures and videos to follow. This is a must try recipe!
Hi Tina, so happy to hear you enjoyed this one and really appreciate the comment!
Looks VG to me, can almost smell it!
Thanks for the comment and hope you enjoy it!
Made this last night, exactly as written (threw in some spinach at the end) best white bean soup I’ve ever made. My friend and husband loved it, too. Thank you for sharing.
Hi Evie, thanks for the comment and so happy you all enjoyed it!
Love this sou. I make it all the time since i came across your videos. Its easy to make and I agree with Zoe its a recipe that is very versatile. Also freezable.
Thanks for the recipe and love the videos.
Hi Adriane, thanks for the comment and so happy you liked the soup!
I just made this again.but added parsley to empty the fridge. I also omitted the pancetta as I did not have any. I was worried that it would not be good, but it was delicious. This is why I love your recipes so much, even if I do not have all the ingredients, I can still make a delicious dinner without running out to the store. Thanks Jim. If you only knew how much happiness your work spreads around to all of us who learn and cook with you. You are appreciated times one million.
Hi Zoe, I really appreciate your kind words, thank you! I’m so happy you enjoyed the soup!
Looks delicious can’t wait to try
Hope you enjoy it, Phyllis!
I made this tonight. The best bean soup I’ve ever made and this will now be my bean soup of choice. My house smells like heaven.
Hi Sheila, I’m so happy you enjoyed the soup and really appreciate the comment!
My husband orders white bean with clam soup every time we go out to eat. Can I just add clams to this soup recipe. Canned, or fresh?
Hi Nancy, I haven’t tested this recipe with clams but you can certainly add them (canned or fresh) if you’d like.
This is the best bean soup ever. I still don’t understand how it can be so mind-blowing. So creamy and conforting, and rich in wonderful flavors ! This is the epitome of what a bean soup should be. I just made it for the second time, and I’m still in love. I definitely have it with grated parmesan and a drizzle of olive oil, and this time I put two huge garlic heads. It added depth without making it too garlicky.
Oh and I asked my italian grocer if she had some parmesan rinds for me, and got a handful for free ^^ thanks for the tip ! All the best from France.
Thank you so much for the wonderful comment, Annaig, and I’m so happy you enjoy the soup! Free parm rinds are a beautiful thing!
Love all your shows. I am going to make the white bean soup next week. Can’t wait. Thank you for sharing your cooking talent.
5 stars
Hi Ellen, thanks for the comment and so happy you’re enjoying the shows!
Hi James.
I made this soup yesterday using canned beans (3 cans), and did the immersion blender thing at the end. I found my batch was very thin, and too much stock (despite having cut the original amount of stock down to four cups instead of six) I have loved so many of your other recipes but thin bean soup is a fail for me. Any ideas about how to salvage what’s left?
Hi Tey, sorry to hear you ran into trouble with this one. What size were the cans of beans you used? Also, did you drain the beans of their liquid? As far as salvaging, any soup will normally thicken if you continue to cook it and allow the liquid to reduce.
My favorite soup!!! If I could, I would rate it a 10.
Hi Dawn, so happy you enjoyed the soup and thanks for the comment!
Hello! I’m in the process of making this now. Wanted to let you know there’s a discrepancy between the written recipe and the steps portion as far as what temp and time to roast the garlic
Hi Sarah, thank you. The recipe card has been adjusted. Either way, 350 or 400, you’ll be fine but I adjusted the card to 400f.
Hey Jim!
Recipe is great, but as someone who reads through the recipes on my phone, it would be awesome if the steps were broken up a little bit more. I totally missed throwing the celery, carrots and onions in to cook because i thought step one would’ve just dealt with the meat. Not a huge deal, but just wanted to say what I ran into as a new reader!
Hi Garrett, thanks for the comment. We do have a full video on this that explains everything in detail. Our process shots and steps are very detailed compared to many other recipe websites but we seek to strike the right balance between helpful explanations and ensuring a good user experience. Too many pictures/steps can lead to too much scrolling which creates a less-than-optimal user experience. So happy you enjoyed the recipe!
One more question. Can I use bacon instead of pancetta? If so how much bacon can I use. Walmart guy didn’t even know what pancetta was lol. This soup looks so delicious. Hopefully I can freeze some of this for another day. Ty Jim
Hi Diane, you can definitely substitute the same amount of bacon. Hope you enjoy!
Is it better using bag beans rather then the cans. Does it really make a difference?
Hi Diane, the taste is the same. The bagged beans are more economical than the cans, while the cans have the benefit of convenience.
Jim, this recipe sounds terrific. One question, if made per your recipe, would it be considered gluten-free? I don’t see anything in there that would have gluten, but want to bring it to a pot luck and 2 of the people need gluten-free, so I want to be sure.
Hi Lynn, yes there is no gluten in the ingredients in this recipe so I’d consider it to be gluten-free. Hope you enjoy it!
Yummmm!!! I have dinner for a few nights- maybe lunch too. But- can you add SipandFeast.com after your name on the recipe, or somewhere? I have printed a few recipes out and only James is there. Your site or sites should show up- I think.
Enjoying your shows and recipes a great deal.
Hi Charlaine, thanks for the comment and so happy you enjoyed this one and glad you like the videos and other recipes! Thanks for letting me know about the print recipe – I did find that in your print options if you toggle on “headers and footers” you’ll get the name of my site as well as the recipe name, date, and time. I’ll need to explore other options to add it to the card so users won’t have to do this.
This looks delicious! I have a “Soup, Sip and Pie” dinner party event this Sunday so I’m thinking I might try this hearty recipe. I have some diced ham and ham bone in my freezer I would like to use. Would that be okay? Also the calories in your nutritional listing, is that for a one cup serving? Just trying to keep the 20 lbs I’ve recently lost off. TY
Hi Cynthia, yes, diced ham would work here. For the nutrition information, the entire recipe makes 6 servings so one serving would definitely be more than a cup. Figure it’s about a bowl-sized serving.
Hi James,
I have to admit, I’ve put on a few lbs ever since coming across your page! Thank you so much for all you do.
Question, is it overkill to add a little Ditalini?
Thanks again!
Hi Brian, you can definitely add ditalini which will make it very similar to pasta fazool. Thanks for the comment and so happy you’re enjoying the recipes!