Authentic Tuscan White Bean Soup Recipe: Cozy & Hearty
Creamy, rustic ribollita-style white bean soup made with dried cannellini beans, pancetta, and heaps of aromatics. Slow-simmered for depth, finished with fruity olive oil and Parmesan. Comfort in a bowl.
Equipment
- Dutch oven or large stockpot
- Wooden spoon
- Ladle
- Immersion blender (optional)
Ingredients
Beans
- 1 lb dried cannellini beans soaked overnight, drained and rinsed
Aromatics & Fat
- 1/4 cup extra-virgin olive oil for sautéing, plus more to finish
- 4 oz pancetta 1/4-inch dice
- 2 cups leeks white and light green parts only, chopped and well rinsed
- 2 cups yellow onion chopped
- 2 cups carrots 1/2-inch dice
- 2 cups celery 1/2-inch dice
- 2 Tbsp garlic minced (about 6 cloves)
Herbs & Seasoning
- 2 tsp fresh rosemary minced
- 2 bay leaves
- kosher salt to taste, added at the end
- freshly ground black pepper to taste
Liquid & Finish
- 8–10 cups chicken stock start with 8 cups; add more if needed
- Parmesan cheese freshly grated, for serving
- extra-virgin olive oil for finishing drizzle
Instructions
- Soak the beans (overnight): Place 1 lb dried cannellini beans in a large bowl, cover with 2 inches of water, and soak 8–12 hours. Drain and rinse. For a quick soak, boil 2 minutes, cover off heat 1 hour, then drain.
- Render pancetta: Heat 1/4 cup olive oil in a Dutch oven over medium heat. Add 4 oz diced pancetta; cook 5–7 minutes until browned and the fat renders.
- Sweat aromatics: Add leeks, onion, carrots, and celery. Cook 10–12 minutes over medium-low until tender and translucent, stirring occasionally.
- Bloom garlic & rosemary: Stir in minced garlic and rosemary; cook 1–2 minutes until fragrant (do not brown).
- Simmer: Add soaked beans, bay leaves, and 8 cups stock. Bring to a boil; immediately reduce to a gentle simmer. Partially cover and cook 60–90 minutes until beans are creamy-tender.
- Adjust texture: For a creamier body, lightly pulse with an immersion blender 2–3 times or mash 1 cup of beans against the pot and stir back in.
- Season & finish: Remove bay leaves. Season to taste with kosher salt and black pepper. Ladle into bowls and finish with grated Parmesan and a drizzle of good olive oil.
Notes
For a vegetarian version, omit pancetta and use vegetable stock; add 1–2 Tbsp white miso or a Parmesan rind during simmer for depth. Leftovers thicken as they cool—thin with stock or water when reheating.