Easy 30 Minute Creamy Tuscan Bean Soup
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This classic Tuscan Bean Soup is both hearty and simple to make. It combines creamy cannellini beans with savoury pancetta and fragrant rosemary for a comforting meal that's perfect for any day of the week. Whether you're looking for a quick dinner or a cosy lunch, this soup is sure to satisfy.
You'll also love my other hearty soups like bacon lentil soup, easy cauliflower cheese soup, chicken and rice soup, and creamy seafood chowder.
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⭐️ Why this recipe works
- Flavorful Pancetta: The pancetta adds a rich, smoky flavor that forms the base of the soup.
- Creamy Cannellini Beans: Blending some of the beans creates a naturally creamy texture without needing dairy.
- Aromatic Garlic and Rosemary: Sautéing garlic and rosemary enhances the aromatic depth and flavor profile.
- Adjustable Consistency: Using vegetable stock allows you to control the soup's thickness to your preference.
🧾 Ingredients overview
- Pancetta: Adds a smoky, savory flavor.
- Garlic: Provides a fragrant, aromatic base.
- Cannellini Beans: Creates a creamy texture and adds protein.
- Vegetable Stock: Helps adjust the soup's consistency.
- Rosemary: Infuses the soup with a fresh, herbal aroma.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Tuscan Bean Soup recipe step-by-step
- Crisp the Pancetta: Heat olive oil in a saucepan and brown the pancetta. Remove excess fat, leaving about 2 tablespoons in the pan.
- Sauté Garlic: Add minced garlic to the pancetta and cook until golden and fragrant.
- Infuse Rosemary: Add rosemary sprigs and warm gently to release their oils, enhancing the aroma.
- Blend Beans: Blend one tin of cannellini beans with its water until smooth. Add this mixture to the pan, stirring well.
- Combine Beans: Drain the remaining beans and add them to the pan. Mix thoroughly and taste the soup.
- Adjust Consistency: Prepare vegetable stock and gradually add it to the soup until you reach your desired thickness.
- Simmer: Bring the soup to a boil, then let it simmer for a minute or two to meld the flavours.
- Serve: Serve hot with warm bread or crackers.
📖 Variations
- Different Beans: Substitute cannellini beans with navy beans or great northern beans.
- Herb Variations: Use thyme or sage instead of rosemary for a different flavour profile.
- Spicy Kick: Add red pepper flakes or a dash of hot sauce for a spicy version.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Creaminess Tip: If you prefer an ultra-creamy soup, blend all the beans instead of just one tin.
- Tomato Twist: To give the garlic and rosemary a slightly tangy flavour, add a tablespoon of tomato paste when cooking.
- Texture Variation: For added texture, reserve a handful of whole beans and stir them in just before serving.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled soup in an airtight container in the fridge for up to 4 days.
- Freezer: For longer storage, place the soup in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: To reheat, warm the soup in a saucepan over medium heat until hot, adding a splash of water or stock if it’s too thick.
❓Recipe FAQ's
Yes, this soup tastes even better the next day as the flavours meld together. Just store it in the fridge and reheat it when ready to serve.
Yes, you can simply omit the pancetta and use vegetable broth instead of stock. You can also add more vegetables, like carrots and celery, for extra flavour.
If your soup turns out too salty, add a peeled and halved potato during the simmering stage to absorb some of the salt, then remove the potato before serving.
Looking for other hearty soup recipes like this? Try these:
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Easy Tuscan Bean Soup
Ingredients
- 80 g (3 oz) pancetta, cut into 2 cm strips (lardons)
- 3 large cloves garlic, minced
- 3 x 400 g (42 oz) tins cannellini beans
- 500 ml (2 cups) vegetable stock, made with 500 ml boiling water and a vegetable stock cube
- 3 sprigs fresh rosemary
Instructions
Crisp the Pancetta:
- Heat some olive oil in a saucepan or high-sided frying pan over medium heat.
- Add the pancetta and cook until it is crisp and browned.
- Remove excess pancetta fat, leaving about 2 tablespoons in the pan.
Sauté the Aromatics:
- Add the minced garlic to the pan and gently fry until golden and fragrant.
- Add the rosemary sprigs and gently warm with the garlic to release their oils and aroma.
Blend the Beans:
- Blend one tin of cannellini beans (including the liquid) until smooth and creamy.
- Add the blended beans to the pan and stir well.
Combine and Adjust Consistency:
- Drain and rinse the remaining two tins of beans and add them to the pan. Stir to combine.
- Prepare 500 ml of vegetable stock and gradually add it to the soup, stirring until you reach your desired consistency. The soup should be thick and creamy, coating the back of a spoon.
Finish and Serve:
- Bring the soup to a boil and then let it simmer for a couple of minutes.
- Serve hot with warm bread or crackers.
Notes
- Consistency: Adjust the consistency of the soup by adding more stock or water if it is too thick.
- Seasoning: Taste the soup before adding any additional salt, as the pancetta and stock can be quite salty.
- Serving Suggestion: This soup pairs wonderfully with a side of warm, crusty bread or crisp crackers for dipping.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
