Welcome to soup season! Let’s get the party started with this easy Tuscan Bean Soup! It’s creamy with a deep and comforting flavour that will have everyone begging for seconds. Made using only ingredients from Aldi UK, because we’re all about EASY soup season over here!

The true beauty of this soup is just how easy it is. Yes, you will need a blender (upright or stick) for blending the soup, but other than that you don’t need any fancy equipment. So, let’s just get straight into how to get from ingredients to soup as fast as humanly possible.

Tuscan Bean Soup
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Ingredients Needed for Tuscan Bean Soup

Cannellini beans (tinned not dried)
Rosemary
Vegetable or chicken stock cubes
Garlic
Smoked Pancetta

A super short and simple list of ingredients which makes this the perfect weeknight soup. And desk lunch for the following day if you have leftovers.

How to Make Tuscan White Bean Soup Step By Step

In a saucepan or high sided frying pan heat some olive oil. Then crisp and brown the pancetta in the warm oil. Pour away some of the pancetta fat and leave about 2 tablespoons in the pan.
Add the garlic and gently fry until it’s golden and smells lush.
Add some of the rosemary and gently warm with the garlic to release the oils. The rosemary will become really fragrant.

How to Make it Creamy Without Cream

The secret to this soup being so good and so creamy (without the cream) is the blending of one of the tins of white beans. Add the beans AND THE WATER to the blender and blend until smooth and creamy. Add this to your pan with the garlic and rosemary. Give it a good stir but don’t season it just yet.
* Because we’ve used bacon and we’ll be adding some stock we need to be careful about seasoning with this soup. White beans love salt and can take a lot, but we want to go slow and steady so as not to overdo it.

Once you’ve added the creamy blended beans, drain the other two tins of beans and add them to the pan. Give everything a mix and taste the soup. At this stage, your soup is gonna be thick. Really thick. Boil the kettle and make about 500ml of vegetable stock using a stock cube.
Pour some of this into your soup until you get the consistency that you want. You may use all the stock or only some of it. It doesn’t matter. Just get the soup to the consistency that you want. My personal preference is for a soup that just coats the back of a spoon and is still thick and creamy. *If you find the soup a bit too thick after adding the stock then you can add a bit more water.

Tuscan Bean Soup Add-Ins

As with every recipe, there are options to keep this soup adaptable. Feel free to add in anything from the list below.

Spinach
Carrots
Butterbeans
Chicken
Onion

Ladle the soup into bowls and top with the remaining pancetta and some croutons or some bits of bread. And as with all soup, it’s best served with warm crusty bread and a serious amount of butter.

Yes to this whole soup experience x 1000 more bites and spoonfuls of warm bacon-y soup-y goodness.

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Easy Tuscan Bean Soup

Author: Deborah Thompson
Prep Time: 10
Cook Time: 10
Total Time: 20 minutes
Yield: 6 1x

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Ingredients

80g pack pancetta, cut into 2cm strips (lardons)
3 large cloves garlic, minced
3 tins cannellini beans
1 vegetable stock cube made with 500ml boiling water
3 sprigs fresh rosemary

Instructions

In a sauce pan or a high sided frying pan heat some olive oil. Then crisp and brown the pancetta in the warm oil. Pour away some of the pancetta fat and leave about 2 tablespoons in the pan.
Add the garlic and gently fry until it’s golden and smells fragrant.
Add some of the rosemary and gently warm with the garlic to release the oils. The rosemary will become really fragrant.
Blend one of the tins of white beans. Add the beans AND THE WATER to the blender and blend until smooth and creamy. Add this to your pan with the garlic and rosemary. Give it a good stir but don’t season it just yet.
Once you’ve added the creamy blended beans, drain the other two tins of beans and add them to the pan. Give everything a mix and taste the soup. At this stage, your soup is gonna be thick. Really thick. Boil the kettle and make about 500ml of vegetable stock using a stock cube.
Pour some of this into your soup until you get the consistency that you want. You may use all the stock or only some of it. It doesn’t matter. Just get the soup to the consistency that you want. My personal preference is for a soup that just coats the back of a spoon and is still thick and creamy. *If you find the soup a bit too thick after adding the stock then you can add a bit more water. Once you add the stock to the soup, bring everything to a boil and let simmer for a minute to two.
Serve the soup with warm bread or crackers.

Category: Soup
Method: Boil
Cuisine: Italian

Keywords: Easy Soup, Beans, Stovetop

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