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Authentic Hearty Tuscan White Bean Soup with Kale and Pancetta

A bowl of creamy Tuscan white bean soup topped with crispy bacon bits and dark green kale.
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Make this hearty Tuscan White Bean Soup for a comforting, one-pot Italian meal. It features creamy cannellini beans, savory pancetta, and fresh kale, perfect for cozy evenings.

Ingredients

Scale
  • 6 ounces pancetta, diced
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup dry white wine (optional)
  • 6 cups chicken or vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 (15 ounce) cans cannellini beans, rinsed and drained
  • 1 Parmesan rind (optional, for depth)
  • 4 cups Lacinato kale, stems removed and chopped
  • Salt and black pepper to taste
  • Crusty bread, for serving

Instructions

  1. In a large pot or Dutch oven, cook the diced pancetta over medium heat until crisp. Remove the pancetta with a slotted spoon and set aside, leaving about 1 tablespoon of rendered fat in the pot.
  2. Add the olive oil to the pot if needed. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. Add the minced garlic, rosemary, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
  4. If using, pour in the white wine and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pot.
  5. Add the broth, diced tomatoes, rinsed cannellini beans, and the Parmesan rind (if using). Bring the mixture to a simmer.
  6. Reduce the heat to low, cover, and let the soup cook for 15 minutes to allow the flavors to combine.
  7. Remove the Parmesan rind. Use an immersion blender or carefully transfer about 1 cup of the soup to a regular blender, blend until smooth, and return it to the pot. This creates a creamy Tuscan soup texture.
  8. Stir in the chopped kale and cook until it wilts, about 3 to 5 minutes.
  9. Stir in the reserved crispy pancetta. Season with salt and pepper to your taste.
  10. Serve the hot soup immediately with crusty bread for dipping.

Notes

  • For a Vegan Tuscan White Bean Soup, omit the pancetta and Parmesan rind. Sauté the vegetables in 2 tablespoons of olive oil and add 1 teaspoon of smoked paprika with the dried herbs for depth.
  • If you do not have cannellini beans, Great Northern beans work well in this rustic vegetable soup.
  • This soup is excellent for meal prep; the flavors deepen overnight.

Nutrition

Find it online: https://fooddexterity.com/tuscan-white-bean-soup-recipe/